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Hanoi Bun Cha (Caramelized Pork Patties with Rice Vermicelli, Fresh Herbs and Dipping Broth)
The iconic street meal of Hanoi: fragrant, caramelized charred pork patties steeped in a warm bowl of sweet-savory nuoc cham broth, served alongside mounds of rice vermicelli, crisp pickles, and fresh herbs.
Prep
25 min
Cook
15 min
Total
40 min
Ingredients
4servings
- Ground pork500 g
- Thin rice vermicelli noodles, cooked300 g
- Garlic cloves, minced3 clove
- Fish sauce or soy sauce3 tbsp
- Brown sugar2 tbsp
- Carrot, thinly sliced1 piece
- Fresh mint and cilantro leaves30 g
- Vegetable oil for grilling1 tbsp
Preparation Steps
1
Season minced pork with garlic, 1 tbsp fish sauce, and 1 tbsp sugar. Shape into small flat patties about 4-5 cm wide.
5 min timer
2
Heat oil in a skillet and cook patties for 3-4 minutes per side until deeply browned and caramelized.
8 min timer
3
Prepare dipping broth by warming 200 ml water with 2 tbsp fish sauce, 1 tbsp sugar, 1 tbsp vinegar, and sliced carrots.
3 min timer
4
Drop warm grilled patties into the broth bowls and serve alongside rice vermicelli and fresh herbs.
1 min timer
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Provenance & Public Domain Audit
Source: East & South Asian Culinary Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & Asian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
