Chef Nini Nguyen is the vibrant Vietnamese-American culinary star who brought serious flavor to Top Chef. Known for mixing her love of traditional Vietnamese cuisine with modern flair, Nini’s dishes are as dynamic as her personality. Growing up in New Orleans, she was surrounded by the bold flavors of both her Vietnamese heritage and the rich Southern food scene, which you can taste in every bite she creates.

Nini’s culinary journey has taken her through some top-notch kitchens like Coquette in New Orleans and Eleven Madison Park in New York City. On Top Chef, she wowed everyone with her bold flavors, sharp skills, and infectious warmth. But she doesn’t just keep her talents to herself—Nini loves teaching others. Through her fun and accessible online classes, she loves to teach the art of cooking and shares her passion for Vietnamese cuisine and beyond. With her newly released cookbook, Nini continues to inspire food lovers everywhere to explore the delicious fusion of old-world traditions and new-world creativity.

Let’s Hear from Chef Nini Nguyen

As a chef with deep Vietnamese roots, I absolutely love incorporating California’s vibrant, fresh produce into my recipes. The state’s diverse climate and rich soil make it possible to grow nearly half of the nation’s fruits, vegetables, and nuts, so I always have access to the highest quality ingredients. Whether I’m using ripe, juicy citrus from the Central Valley for my nước chấm or fragrant cilantro from Salinas in my phở, the freshness of California produce elevates each dish to another level. The variety is endless—from avocados to leafy greens, it’s like having the best farmers’ market right in my kitchen. California-grown produce brings a little bit of sunshine into every Vietnamese dish I create, making them taste even more like the homeland.

How to make Nini Nguyen’s Hà Nội–Style Vermicelli with Grilled Pork (AKA Bún Chả Hà Nội)

This dish gained popularity in America after an episode of Parts Unknown in which Anthony Bourdain and a certain former president shared a meal at a bustling, five-floor restaurant in Hà Nội. The restaurant became as famous as the dish itself – and even encased the table where they sat in glass! Back in America, I would order this dish at Phở Bằng in New York City, and each time the server would present it as “the Obama.”

Bún Chả Hà Nội is a sensory overload and a very interactive experience. The dish brings together noodles, meat, greens, herbs, and dipping sauce on a single plate. This allows you to combine them in any way you like and slurp it all up together! My first time trying it was eye-opening. I discovered that different regions used different names for the same dish, turning everything I thought I knew upside down. I had always known pork patties as “nem” and egg rolls as “chả giò.” However, the vendor in Hà Nội called the pork patties “chả” and the egg rolls “nem.” I was ready to argue with the older woman—how could she call an egg roll a sausage? But I decided to keep my mouth shut; it would be foolish to argue with someone from the motherland.

Photos by William Hereford, used with permission from Penguin Random House.

About Chef Nini’s New Cookbook

In Vietnamese culture, to be dac biet is to be special and luxurious, or as chef and cooking instructor Nini Nguyen puts it, it means adding something a little extra like salty caviar on top of squid-stuffed pork, a surprise note of ginger and lime in a dipping sauce, or sautéing shaking beef in farm-fresh butter for a creamy, delectable experience. Born and raised in New Orleans by Vietnamese immigrants, Nini’s recipes in this new book fuse the best of Vietnamese and New Orleans cooking and give clear directions on how to prepare and arrange them, making for a flavorful, unforgettable experience that proves that being a little extra is easy and just right.

Order Chef Nini Nguyen’s New Cookbook

So, there you have it—some incredible Bún Chả Hà Nội you can make right at home. Don’t forget to share your creations on social media using #CAGROWN.

Craving more CA GROWN goodness? Follow us on Pinterest for fresh and fabulous recipe inspiration!

Hà Nội–Style Vermicelli with Grilled Pork

Chef Nini Nguyen

While nothing can quite compare to enjoying Bún Chả Hà Nội in the bustling streets of Vietnam, it’s a dish that can be recreated at home. The key is to focus on the balance of flavors—marinate the pork belly with fish sauce, sugar, and black pepper; grill the pork patties to achieve that perfect char; and don’t forget the fresh herbs and dipping sauce that bring the whole dish together. Whether you’re making it for yourself or serving it to friends and family, Bún Chả Hà Nội is a dish that invites you to experience the vibrant, dynamic flavors of Vietnam. It’s a meal that tells a story—one of cultural exchange, culinary discovery, and the simple joy of sharing food with those around you. So why not give it a try?

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Prep Time 40 minutes mins

Cook Time 15 minutes mins

Total Time 55 minutes mins

Course dinner

Cuisine Vietnamese

Servings 6 servings

Calories 1392 kcal

Equipment

• Grill or broiler

Ingredients

 

US CustomaryMetric

 

1x2x3x

Grilled Pork Belly:

• 2 pounds thinly sliced pork belly fattiest option
• 1 tsp black pepper
• 1 TBSP sugar
• 2 TBSP fish sauce
• 2 TBSP water

Grilled Pork Patties:

• 2 pounds ground pork
• 1 tsp black pepper
• 2 TBSP sugar
• 2 TBSP fish sauce
• ½ onion finely grated
• 1 tsp kosher salt

Dipping Sauce:

• 1 cup white vinegar
• 1 cup sugar
• 1 carrot sliced thinly into half-moons or any shape
• 1 daikon sliced thinly into half-moons or any shape
• 5 cloves garlic
• 5 Thai chili peppers
• 1 cup fish sauce

Serving:

• 1 400 g package vermicelli noodles cooked according to package instructions and immediately drained and rinsed with cold water afterward
• 1 head green leaf lettuce shredded
• 1 bunch cilantro roughly chopped
• 1 bunch mint leaves picked
• 1 bunch basil or shiso leaves picked

Instructions

 

To Make the Grilled Pork Belly:

• In a bowl, combine the pork belly, black pepper, sugar, fish sauce, and water. Marinate for at least 30 minutes.
• Lay the pork belly into a grill basket or skewer it for grilling. Grill on a high-flamed grill, being careful as the fat may cause flare-ups. Alternatively, layer the pork belly on a sheet tray and broil on high for 5 minutes, flip, and broil for another 4 to 5 minutes or until edges are browned and the meat is fully cooked.

To Make the Grilled Pork Patties:

• In a bowl, combine ground pork, black pepper, sugar, fish sauce, grated onion, and kosher salt. Mix well and shape into small patties.
• Grill the patties over medium heat until fully cooked and slightly charred, about 5 minutes per side.

To Make the Dipping Sauce:

• In a saucepan, combine vinegar and sugar over medium heat, stirring until the sugar dissolves. Remove from heat and let cool.
• Add the carrot, daikon, garlic, Thai chili peppers, and fish sauce to the vinegar mixture. Stir to combine.

To Serve:

• Divide the cooked vermicelli noodles among serving plates.
• Arrange the grilled pork belly, grilled pork patties, lettuce, cilantro, mint, and basil around the noodles.
• Serve with the dipping sauce on the side, allowing everyone to combine the ingredients as they prefer.

Nutrition

Serving: 1portionCalories: 1392kcalCarbohydrates: 49gProtein: 44gFat: 113gSaturated Fat: 41gPolyunsaturated Fat: 12gMonounsaturated Fat: 52gCholesterol: 218mgSodium: 4537mgPotassium: 1181mgFiber: 2gSugar: 44gVitamin A: 6229IUVitamin C: 28mgCalcium: 104mgIron: 3mg

Keyword Bún Chả Hà Nội, Hà Nội–Style Vermicelli with Grilled Pork, Noodles, pork, Vietnamese Cuisine

Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!

Who is Chef Nini Nguyen?

Chef Nini Nguyen is a Vietnamese-American chef known for her innovative blend of traditional Vietnamese flavors with modern techniques. Raised in New Orleans, her cooking reflects her Vietnamese roots and Southern food culture. A standout contestant on Top Chef, Nini impressed with her bold flavors and technical skills. Beyond TV, she’s passionate about teaching and offers online classes to make Vietnamese cooking accessible. Her debut cookbook, Đặc Biệt, showcases her unique fusion of Vietnamese and Southern cuisines, sharing recipes that highlight her culinary journey.

Feeling inspired? Try even more of Nini Nguyen’s Vietnamese recipes:

Caramelized Pork in Fish Sauce

Chef Nini Nguyen, known for her unique blend of Vietnamese and New Orleans-inspired dishes, has shared a must-try recipe for caramelized pork in fish sauce. This comforting dish, called Thịt Kho, features savory pork belly simmered with fish sauce, Thai chilies, and molasses. It’s a simple yet flavorful recipe that highlights Nini’s expertise in fusing her Vietnamese roots with Southern cooking. Perfect for a cozy meal that is sure to impress, and this dish pairs beautifully with a bold red wine.

For the full recipe and details, visit InsideHook here.

Spicy Vietnamese Beef Noodle Soup

If you’re craving something bold and flavorful, try making Bún Bò Huế, a spicy Vietnamese beef noodle soup. This dish is known for its rich, aromatic broth made with beef bones, lemongrass, and shrimp paste combined with tender slices of beef and thick, chewy rice noodles. The soup is garnished with herbs, lime, and chili, delivering a perfect balance of heat and zest. It’s a comforting and hearty meal that showcases the vibrant flavors of central Vietnam.

For the full recipe, visit Serious Eats.