dinner · dairy-free · gluten-free
Bún chả (Hanoi grilled pork with noodles)
Charred pork patties and pork belly in warm sweet-sour fish sauce, with rice vermicelli and herbs.
- Time
- 60min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Grill or smoker.
Helpful, not essential: Oven, Kitchen thermometer.
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Method
-
1
Marinate ground pork and belly separately 1 hour; shape the ground pork into small patties.
-
2
Grill both over hot coals (or broil) until charred and the patties reach 71°C (160°F).
-
3
Make the dipping broth and add the pickles.
-
4
Drop grilled meat into bowls of warm broth.
-
5
Serve with vermicelli and herbs to dip.
