Vietnamese · Dinner
Caramelized Pork Vermicelli Bowl
Bun Cha Hanoi
Hanoi street classic of caramel-glazed pork patties grilled over high heat, served in a warm fish sauce broth with rice vermicelli, pickled green papaya, and a herb plate of perilla, mint, and lettuce.
$$
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
520Calories
28gProtein
16gFat
62gCarbs
12gSugar
3gFiber
1240mgSodium
65mgChol
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Instructions
1
Prep
Mince shallot and garlic. Peel papaya and carrot, slice into thin ribbons. Slice red chillies into rings. Pick herb leaves from stems, stack lettuce on a plate.
2
Build 1
Knead pork with shallot, garlic, fish sauce, dark soy, brown sugar, white pepper, and oil off the heat for 2 minutes until tacky and uniform. Shape 12 small flat patties and rest in fridge 10 minutes.
3
Build 2
Toss papaya and carrot ribbons with rice vinegar and a pinch of salt off the heat for 5 minutes until ribbons soften and turn glossy. Drain excess liquid and stir in chilli rings.
4
Simmer
Whisk fish sauce, granulated sugar, lime juice, hot water, and 120ml warm water in a saucepan over low heat 3 minutes until sugar dissolves and broth turns clear pale amber.
5
Boil
Bring a pot of water to rolling boil over high heat 5 minutes. Drop vermicelli in, cook 4 minutes until just tender. Drain, rinse under cold water, and shake until noodles loosen. While noodles cook, heat grill pan over high 3 minutes until ripping hot.
6
Grill
Brush pork patties with oil, lay on hot grill pan in two batches, cook 3 minutes per side until edges char and pork releases cleanly with deep mahogany crust.
7
Plate
Slide patties into warm broth with pickles. Set vermicelli on plates alongside herb and lettuce platter. Serve with broth bowl for dipping each bite.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) ground pork shoulder
- 60g (2.1 oz) shallot
- 6 garlic cloves
- 2 tbsp fish sauce
- 2 tsp dark soy sauce
- 4 tsp light brown sugar
- 1 tsp ground white pepper
- 2 tsp neutral oil
- 200g (7.1 oz) green papaya
- 120g (4.2 oz) carrot
- 4 tbsp rice vinegar
- 120ml (1/2 cup) fish sauce
- 120ml (1/2 cup) hot water
- 2 tbsp granulated sugar
- 2 tbsp fresh lime juice
- 2 fresh red bird chilli
- 300g (10.6 oz) dried rice vermicelli
- 40g (1.4 oz) butter lettuce
- 20g (small handful) perilla leaves
- 16g (small handful) Vietnamese mint
- 12g (small handful) cilantro