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a bowl containing grilled meat next to a plate with noodles and fresh herbs
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5 from 18 votes

Vietnamese Grilled Pork Patties With Vermicelli Bún chả Hanoi

Our bún chả Hanoi brings a mouthwatering combination of grilled pork patties (chả) and pork slices in a punchy dipping sauce served with vermicelli noodles (bún) and an abundance of fresh herbs.
Prep Time1 hr
Cook Time30 mins
Course: Dinner, Lunch
Cuisine: Vietnamese
Servings: 6 servings
Author: Vy Tran

Ingredients

Pork Patties

  • 1 pound ground pork butt
  • 2 ounces pork fat
  • 2 tablespoons minced garlic
  • 1/4 cup minced shallot
  • 2 tablespoons  fish sauce
  • 2 tablespoons sugar
  • 1/2 teaspoon freshly ground pepper

Marinated Pork

  • 1 pound sliced pork butt
  • 2 tablespoons fish sauce
  • 2 tablespoons sugar
  • 2 tablespoons hot water
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon  freshly ground pepper
  • 2 tablespoons chopped shallot
  • 1/4 cup chopped scallion

Pickled Vegetables

  • 4 ounces carrot, peeled, cut crosswide about 1/8 inch thick
  • 4 ounces papaya, cut into 1 inch length and 1/8 inch thick
  • 1 cup water
  • 1/2 cup rice vinegar
  • 1/2 cup sugar

Dipping sauce

  • 1/4 cup fish sauce
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 red bird's eye chili, thinly sliced (optional)

Assembly

  • 10 ounces vermicelli noodles
  • 1 head of butter lettuce, shredded
  • 1 bunch mint, picked and washed
  • 1 bunch Vietnamese mint, picked and washed
  • 1 Thai basil, picked and washed
  • 1 perilla, picked and washed
  • dipping sauce for serving
  • pickled vegetables for serving

Instructions

Pickled Vegetables

  • To make the pickle liquid, combine water, vinegar, and sugar in a bowl and whisk until the sugar has dissolved.
  • Divide the pickle juice into two bowls. Add carrots and papaya separately in each bowl. Let the vegetables pickle for 2 hours.

Pork Patties

  • In a large bowl, combine ground pork, pork fat, garlic, shallot, fish sauce, sugar, and pepper and mix well. Cover bowl and refrigerate mixture for 2 hours to let flavor develop.
  • Weigh out about 2 ounces of pork mixture. Form the pork mixture into small patties with oiled hands, about 3 inches in diameter. Put the formed patties on a tray lined with parchment paper.

Pork Marinade

  • Combine the hot water and sugar in a bowl and stir until the sugar has dissolved.
  • In a large lidded container, combine the sugar water, fish sauce, vegetable oil, scallion, shallot, and garlic. Mix everything together. Add the pork and toss well to coat.
  • Cover the container and put the pork in the fridge and let it marinate for 2 hours.

Grilling

  • Set up the charcoal grill by placing coals on one side and lighting them. Rake the coals to create a flat even bed to create an even steady heat zone. 
  • Once the coals have burned down to about 375-400 degrees F, place the pork patties and marinated pork over the coals to sear for a minute on each side.  
  • Move the meat to the opposite side, frequently turning for 6 minutes for pork patties and 4 minutes for marinated pork or until cooked through. Transfer cooked meat to a serving plate.

Dipping Sauce

  • To make the dipping sauce, combine everything in a bowl and whisk together until combined. Set aside until ready to serve.

Assembly

  • Cook the noodles according to the package instructions. Drain and run under cold water. Drain again and set aside.
  • Place the noodles, lettuce, and herbs on one platter.
  • Divide the pork and pork patties between 6 dipping bowls. Add the pickled vegetables and pour the dipping sauce into each bowl. Each guest should have their own dipping bowl, with the platter of noodles and herbs in the middle of the table.
  • Take a mixture of noodles, herbs and meat, and dip into the warm fish sauce with each mouthful.
  • For convenience, put the meat, noodles, lettuce, and herbs into individual bowls. Drizzle the sauce over the bowl and enjoy with pickled vegetables.

Notes

-If you’re using lean ground pork, make sure to add twenty to twenty five percent pork fat to keep the patties moist.
-Refrigerate both the pork mixture for patties and sliced pork for 2 hours to let the flavor develop. You can also marinate the meat and leave it in the fridge the night before.
-The pickled vegetables and dipping sauce can be prepared the day before.