Hanoi Bun Cha
This Hanoi classic pairs smoky grilled pork with a bright, sweet-sour fish sauce dip. Served with rice vermicelli, it tastes light but deeply savory.
Instructions
- 1
Marinate pork mince and shoulder with 1 tbsp fish sauce, 1 tbsp sugar, and half the garlic.
- 2
Shape mince into patties and cut shoulder into bite-size pieces.
- 3
Grill or pan-sear the pork until browned.
- 4
Mix 300 ml water with remaining fish sauce, sugar, lime juice, and garlic for dipping sauce.
- 5
Add thinly sliced carrot to the sauce and soak for 10 minutes.
- 6
Cook and rinse vermicelli, then serve with herbs, vegetables, and grilled pork.
- 7
Dip noodles and pork into the sauce right before eating.
Tips
Nutrition (per serving)
Adjust Servings
More Recipes
Agedashi Tofu
Agedashi tofu features lightly fried tofu cubes in a warm savory dashi-soy broth with a delicate crispy exterior.
Aloo Gobi
Aloo Gobi is a dry Indian stir-fry of potatoes and cauliflower cooked with turmeric, cumin, and aromatics.
Aloo Methi
Aloo Methi is a dry Indian potato curry with fenugreek leaves and spices, known for its earthy bitterness and comforting texture.