Bún Chả Hà Nội: Grilled Pork Vermicelli Bowls

Bún Chả Hà Nội: Grilled Pork Vermicelli Bowls

Experience the vibrant flavors of Hanoi with tender grilled pork patties and slices, served over cool vermicelli noodles with a mountain of fresh herbs and a sweet, savory, and tangy dipping sauce.

Dietary

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Ingredients

Instructions

  1. Prepare the pickled vegetables: In a medium bowl, combine 1 cup warm water, 2 tablespoons granulated sugar, and 2 tablespoons distilled white vinegar. Stir until sugar dissolves. Add julienned carrots and daikon radish. Let sit for at least 30 minutes, or refrigerate for longer, stirring occasionally. Drain before serving.
  2. Marinate the pork: In a large bowl, combine the thinly sliced pork shoulder and 1/2 pound of the ground lean pork. Add 1/4 cup fish sauce, 1 tablespoon minced garlic, 1/2 tablespoon black pepper, and 1/2 tablespoon sesame oil. Mix thoroughly. In a separate bowl, combine the remaining 1/2 pound ground lean pork with 1 tablespoon minced garlic, 1/2 tablespoon black pepper, and 1/2 tablespoon sesame oil. Form the ground pork into approximately sixteen 1-inch thick patties. Marinate both pork mixtures for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
  3. Prepare the Nuoc Cham (dipping sauce): In a large bowl, combine 3 cups warm water, the remaining 1/4 cup granulated sugar, 1/2 tablespoon minced garlic, 1/2 tablespoon black pepper, the remaining 1/4 cup fish sauce, the remaining 2 tablespoons fresh lime juice, and the remaining 2 tablespoons distilled white vinegar. Stir until sugar is fully dissolved. Taste and adjust for your desired balance of sweet, sour, and savory. Stir in sliced red chile and minced shallot, if using. Set aside.
  4. Cook the vermicelli noodles: Bring a large pot of salted water to a rolling boil. Add the dried vermicelli noodles and cook according to package directions, usually 3-5 minutes, until tender but still al dente. Drain immediately and rinse thoroughly under cold water to prevent sticking. Drain well again and set aside.
  5. Grill the pork: Preheat a grill or grill pan to medium-high heat. Lightly oil the grates. Grill the pork slices and pork patties in batches until fully cooked through and nicely charred, about 3-5 minutes per side for patties and 2-3 minutes per side for slices, depending on thickness. Avoid overcrowding the grill. Set aside.
  6. Assemble the bowls: Divide the cooked vermicelli noodles among 8 large serving bowls. Arrange the grilled pork slices and patties on top of the noodles. Garnish generously with green leaf lettuce, fresh mint, fresh cilantro, and fresh Thai basil. Add a portion of the pickled carrots and daikon radish.
  7. Serve the Bún Chả: Serve each bowl with a generous ladle of Nuoc Cham dipping sauce on the side. Encourage diners to pour the sauce over their bowl and mix everything together before eating. Garnish with chopped roasted peanuts, if desired.

Notes

Leftover Nuoc Cham can be stored in the refrigerator for up to 1 week. If making ahead, keep all components separate and assemble just before serving for best texture and freshness.

Nutrition (per serving)