Hanoi Grilled Pork Patties in Broth
Bun cha, the iconic Hanoi street dish of smoky grilled pork patties and fatty pork belly served in a sweet-savory dipping broth alongside rice noodles and a plate of fresh herbs. Plan ahead: marinate the pork for at least 30 minutes before grilling.
Ingredients
- 1.5 lbs ground pork (80/20)
- 1 lb thinly sliced pork belly, sliced 1/4 in thick
- 1/4 cup fish sauce
- 1/4 cup granulated sugar
- 2 tbsp shallots, minced
- 4 cloves garlic cloves, minced
- 1 tsp black pepper, freshly ground
- 2 cups warm water (for dipping broth)
- 1/4 cup rice vinegar
- 2 tbsp fresh lime juice
- 2 chilies red fresno or Thai chili, thinly sliced
- 2 cloves garlic cloves (for broth), thinly sliced
- 8 oz thin rice vermicelli noodles, cooked per pkg
- 2 cups fresh herb plate (mint, perilla, lettuce leaves), washed, torn
- 2 cups bean sprouts
- 2 tbsp vegetable oil
Instructions
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1
In a bowl, combine half the 1/4 cup fish sauce, half the 1/4 cup granulated sugar, 2 tbsp minced shallots, 4 cloves minced garlic cloves, 1 tsp freshly ground black pepper, and 2 tbsp vegetable oil. Add 1.5 lbs ground pork (80/20) and mix well; form into flattened patties about 2 inches wide. Add 1 lb sliced 1/4 in thick thinly sliced pork belly to remaining marinade and toss to coat. Cover and refrigerate both for at least 30 minutes.
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2
While the pork marinates, make the dipping broth: stir together 2 cups warm water (for dipping broth), remaining fish sauce, remaining granulated sugar, 1/4 cup rice vinegar, and 2 tbsp fresh lime juice until the sugar dissolves. Add 2 chilies thinly sliced red fresno or Thai chili and 2 cloves thinly sliced garlic cloves (for broth). Taste and adjust sweet, sour, and salty balance.
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3
Preheat a charcoal grill or gas grill to medium-high (or use a grill pan over medium-high heat on the stovetop).
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4
Grill thinly sliced pork belly slices 2-3 minutes per side and pork patties 4-5 minutes per side, until charred at the edges and the internal temperature of both reaches 160 degrees F (71 degrees C). Work in batches to avoid crowding.
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5
Ladle dipping broth into individual shallow bowls. Nestle the hot grilled patties and thinly sliced pork belly directly into the broth.
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6
Serve alongside 8 oz cooked per pkg thin rice vermicelli noodles, 2 cups bean sprouts, and a plate of 2 cups fresh herb plate (mint, perilla, lettuce leaves). Diners add noodles and herbs to the broth bowls and dip as they eat.