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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.

70 minMediumServes 4520 cal/serving

VietnameseLunchGrill and StovetopStandardHigh Protein

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 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 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

  1. 1

    In a bowl, combine half the 1/4 cup fish sauce, half the 1/4 cup granulated sugar, 2 tbsp minced shallots, 4 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.

  2. 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 thinly sliced garlic cloves (for broth). Taste and adjust sweet, sour, and salty balance.

  3. 3

    Preheat a charcoal grill or gas grill to medium-high (or use a grill pan over medium-high heat on the stovetop).

  4. 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.

  5. 5

    Ladle dipping broth into individual shallow bowls. Nestle the hot grilled patties and thinly sliced pork belly directly into the broth.

  6. 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.

Questions

How long does Hanoi Grilled Pork Patties in Broth keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat in a hot skillet rather than the microwave to keep the char.

Can I halve or double Hanoi Grilled Pork Patties in Broth?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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