Delicious Hanoi-Style Bún Chả – You Have to Try It!

Name: Delicious Hanoi-Style Bún Chả – You Have to Try It!
Yield: Serves 5 adults and 1 child.
Ingredients: 1 1/3 lbs ground pork shoulder (about 600 grams); 1 1/2 lbs good quality pork belly (about 700 grams); Rice vermicelli noodles (bún); Shallots, garlic, black pepper, vinegar, honey, lime, chili, scallions, pre-made meat marinade (or use ground galangal, chili, lemongrass, sugar); Fresh herbs: mint, perilla, cilantro, lettuce; Kohlrabi, carrot

Nguyễn Bông @kieubong

Bắc Ninh

This Hanoi-style bún chả is almost as good as the famous Hàng Bài version—just a tiny bit different! It’s really delicious. Try it and see for yourself!

Nguyễn Bông @kieubong

Bắc Ninh

This Hanoi-style bún chả is almost as good as the famous Hàng Bài version—just a tiny bit different! It’s really delicious. Try it and see for yourself!

Saved

Ingredients

Serves 5 adults and 1 child.

1 1/3 lbsground pork shoulder (about 600 grams)
1 1/2 lbsgood quality pork belly (about 700 grams)
Rice vermicelli noodles (bún)
Shallots, garlic, black pepper, vinegar, honey, lime, chili, scallions, pre-made meat marinade (or use ground galangal, chili, lemongrass, sugar)
Fresh herbs: mint, perilla, cilantro, lettuce
Kohlrabi, carrot

Saved

Steps

1

Slice the pork belly thinly and finely grind the pork shoulder. For marinating: finely chop shallots and garlic, and slice scallions into three portions—add one part to the ground pork and two parts to the pork belly. For the ground pork: add 1 tablespoon sugar, a little chopped garlic and shallot, 1 1/2 tablespoons honey, 1 tablespoon barbecue marinade, 1 tablespoon fish sauce, and a little black pepper (use double the amount compared to the pork belly marinade). Let marinate for 30 minutes.
2

Cook the pork in an air fryer: First round at 320°F (160°C) for 15 minutes, then at 355°F (180°C) for another 15 minutes. For the meatballs: first at 355°F (180°C) for 10 minutes, then again at 355°F (180°C) for 10 minutes. Flip the pieces halfway through. If you don’t have an air fryer, you can pan-fry or grill the meat instead.
3

For the pickled vegetables: thinly slice the kohlrabi and carrot, mix with 1 tablespoon coarse salt, and squeeze to draw out water. Rinse off the salt under running water, squeeze out excess water, then marinate with 1 tablespoon vinegar and 2 tablespoons sugar. Mix well and let sit for 15 minutes.
4

For the classic Hanoi dipping sauce: combine 10 ladlefuls of water, 1 ladleful of sugar, 1/2 ladleful of vinegar, and 1/2 ladleful of lime juice. Stir to dissolve, then heat in a rice cooker or on the stove. Just before serving, add chopped garlic, chopped chili, and black pepper.
5

To serve, add the grilled pork, meatballs, noodles, pickled vegetables, and fresh herbs to a bowl. Pour over the hot dipping sauce and enjoy!