Bún Chả – Vietnamese Grilled Pork with Noodles

Bún Chả – Vietnamese Grilled Pork with Noodles

Smoky, caramelized pork served with vermicelli noodles, fresh herbs, and a tangy dipping sauce—this Hanoi classic is packed with bold flavours.

Ingredients

For the Pork Marinade:

• 500g pork shoulder, thinly sliced (or use pork mince for meatballs, or pork belly for extra richness)

• 2 tbsp fish sauce

• 1 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tbsp sugar

• 2 cloves garlic, minced

• 1 small shallot, finely chopped

• ½ tsp black pepper

• 1 tbsp honey

• 1 tbsp oil

For the Quick Pickles:

• 1 medium carrot, julienned

• ½ small daikon radish, julienned

• 1 tsp salt

• 1 tbsp sugar

• 1 tbsp water

For the Dipping Sauce (Nước Chấm):

• 3 tbsp fish sauce

• 2 tbsp sugar

• 125ml warm water

• 1 tbsp lime juice

• 1 tbsp rice vinegar

(I often double this so that everyone gets a generous bowl—it’s worth it!)

To Serve:

• 200g vermicelli noodles

• Large lettuce leaves (butter lettuce or baby cos work best)

• Fresh herbs: mint, coriander, Thai basil

• Lime wedges

• 1 clove garlic, finely sliced (served separately)

• 1 small chili, finely sliced (served separately)

Method

1. Marinate the Pork

• In a bowl, mix fish sauce, soy sauce, oyster sauce, sugar, garlic, shallots, black pepper, honey, and oil.

• Add the sliced pork (or minced pork if making meatballs) and coat well.

• Cover and marinate for at least 1 hour (or overnight for the best flavor).

2. Prepare the Quick Pickles

• Sprinkle the salt over the carrot and daikon radish and let sit for 10–15 minutes.

• Squeeze out excess liquid, then mix in sugar and water. Set aside.

3. Cook the Noodles

• Bring a large pot of water to a boil.

• Add the vermicelli noodles and cook according to package instructions (usually 2–3 minutes) until just tender.

• Drain and rinse under cold water to stop the cooking process.

• Let them drain well, then set aside until ready to serve.

4. Make the Dipping Sauce

• Dissolve sugar in warm water, then add fish sauce, lime juice, and rice vinegar.

• Give it a taste and adjust to your liking—I sometimes like to add a little more vinegar for extra sharpness.

• I love serving this sauce slightly warm when it’s time to eat—it makes the flavors shine even more in this insane feast!

5. Cook the Pork

• Best option: Grill over charcoal for an authentic smoky flavor.

• Gas BBQ or grill: Cook on medium-high heat, flipping once, until slightly charred and cooked through.

• Air fryer: Cook at 200°C (400°F) for 10–12 minutes, turning halfway.

• If using minced pork, shape into small patties before grilling.

6. Assemble & Serve

• Arrange vermicelli noodles, fresh herbs, lettuce leaves, and lime wedges on a large platter.

• Place the grilled pork on top and serve with pickled vegetables and dipping sauce on the side.

• Serve the sliced chili and garlic separately, so everyone can add as much or as little as they like.

• To eat, wrap the pork in lettuce leaves with herbs, dip into the nước chấm, and enjoy every bite!

Enjoy

Del x