Bun Cha Hanoi / Northern Vietnamese Grilled Pork Meatball with Vermicelli Noodles
Bun Cha Hanoi has been a beloved staple of Northern Vietnamese cuisine for decades, but it gained international recognition in 2016 when President Barack Obama and Anthony Bourdain shared a plate of it at Bún Chả Hương Liên on Parts Unknown. That iconic moment brought global attention to this humble yet deeply flavorful dish. Today,
- Prep time
- 45 min
- Cook time
- 25 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb Fatty Ground Pork
- 2 Tbsp Minced Garlic
- 2 Tbsp Oyster Sauce
- 1 Tbsp Dark Soy Sauce
- 1 Tbsp Soy Sauce
- 1 Tbsp Fish Sauce
- 3 Tbsp Honey
- 1 Tsp MSG
- 1/4 Tsp White Pepper
- 1 Tbsp Oil
- 1/3 Cup Fish Sauce
- 1/3 Cup Sugar
- 2 Tbsp White Vinegar
- 2 Cups Hot Water
- 1 Tbsp Minced Garlic
- 2 Thai Chilis, Chopped
- 1 Large Carrot
- Small Green Papaya
- 1/4 Cup Sugar
- 1/4 Cup White Vinegar
- 1/4 Cup Filtered Water
- Vermicelli Noodles
- Lettuce
- Cilantro
- Mint
- Thai Basil
- Cucumbers
- Thai Chili
Instructions
- 1
Pickle the Veggies:
- 2
Peel and cut the carrot and green papaya into bite-sized pieces
- 3
Toss with a generous pinch of kosher salt and let them sit for 15 minutes. Then, rinse with cold water and gently squeeze out excess liquid
- 4
In a bowl, combine sugar, vinegar, and water until dissolved. Pour the pickling liquid over the veggies and refrigerate for at least 30 minutes
- 5
Make the Pork Meatballs:
- 6
Pulse partially frozen ground pork in a food processor until it forms a rough paste
- 7
Transfer to a bowl and mix in minced garlic, oyster sauce, dark soy sauce, soy sauce, fish sauce, honey, MSG, and white pepper.
- 8
Add a little bit of oil to your hands to prevent the meatballs from sticking, and form 16–18 small meatballs
- 9
Grill on medium-high heat for 5–7 minutes per side or until caramelized and cooked through (internal temp of 160F)
- 10
Alternative methods: Pan-fry on the stovetop on high heat for 4-6 minutes on each side or air fry at 400°F for 10–12 minutes, flipping halfway through, or until internal temp reaches 160F
- 11
Make the Dipping Sauce:
- 12
In a large bowl, mix fish sauce, sugar, and vinegar. Add minced garlic and chopped Thai chilis and mix well until sugar is mostly dissolved
- 13
When ready to serve, pour in hot water and combine
- 14
Cook the Noodles:
- 15
Prepare vermicelli noodles according to package directions. Then, rinse with cold water and toss in a bit of oil to prevent the noodles from sticking
- 16
Assemble u0026 Serve:
- 17
In a bowl, pour over the warm dipping sauce. Add in grilled pork meatballs and pickled veggies
- 18
Serve with a side platter of noodles, lettuce, herbs, cucumber, and extra chili
- 19
To eat, dip noodles and herbs into the bowl of meatballs and sauce—enjoy each bite with a little bit of everything