Bun cha is grilled pork with rice noodles: smoky pork and pork patties with vermicelli, fresh herbs and a sweet fish-sauce dip, a Hanoi dish that Michelin lists at several shops.

Bun cha is thought to have originated in Hanoi. Bun Cha Huong Lien became famous when US President Barack Obama dined there with Anthony Bourdain in May 2016, and its Obama Combo is a bowl of bun cha, a fried seafood roll and a Hanoi beer. Bun Cha Dac Kim has been in the Old Quarter since 1966, and Tuyet Bun Cha 34 grills to order. Michelin gives Tuyet Bun Cha 34 a Bib Gourmand and lists the other two.

Where to eat Bún Chả in Hanoi

3 editor picks for Bún Chả in Hanoi, ranked by editorial score. All Hanoi signature dishes · Bún Chả across every city.

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Make it at home

Serves Serves 42 hrIntermediate

Ingredients

  • 400g pork shoulder, sliced thin
  • 400g pork belly, sliced thin
  • 3 tbsp fish sauce
  • 3 tbsp palm sugar
  • 2 shallots, finely chopped
  • 4 garlic cloves, minced
  • 1 tsp ground black pepper
  • 300g rice vermicelli (bun)
  • For nuoc cham: 4 tbsp fish sauce
  • 4 tbsp lime juice
  • 4 tbsp sugar
  • 200ml warm water
  • 1 chilli
  • 2 garlic cloves
  • Pickled green papaya and carrot for the bowl
  • Lettuce, perilla, Thai basil to serve

Method

  1. Combine pork shoulder and belly with fish sauce, palm sugar, shallots, garlic and pepper. Marinate 1 hour minimum.
  2. Mix the nuoc cham: dissolve sugar in warm water, add fish sauce, lime juice, chopped chilli and minced garlic. Taste and adjust.
  3. Soak bun in boiling water for 4 minutes, drain and rinse cold.
  4. Light a charcoal grill (or use a smoking-hot cast iron). Grill pork shoulder slices for 2 minutes per side and pork belly slices for 3 minutes per side until charred and smoky.
  5. Drop hot grilled pork into the warm nuoc cham with pickled vegetables.
  6. Serve the dressed broth with cold vermicelli and the herb plate on the side. Diners dip noodles into the broth.

Editor tip. The charcoal smoke is the dish; use real charcoal if at all possible, or finish on a kitchen blowtorch.

Common allergens: Fish (in nuoc cham), Soy.