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Hà Nội–Style Vermicelli with Grilled Pork from Chef Nini Nguyen

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
Cook Time 15 minutes
Total Time 55 minutes
Course dinner
Cuisine Vietnamese
Servings 6 servings
Calories 1392 kcal

Equipment

  • Grill or broiler

Ingredients
 
 

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
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