Grilled Pork Bún Chả Hanoi Style with Pickled Vegetables

A classic Vietnamese dish featuring marinated grilled pork patties served in a savory broth with vermicelli noodles, fresh herbs, and tangy pickled vegetables.

Prep Time

30 minutes

Total Time

50 minutes

Calories

685 kcal

Difficulty

Medium

Equipment

3 items

Cost

£3.48/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

1lbPork Shoulder(Cut into 1/4 inch thick slices)

£3.50

0.5lbGround Pork

£2.25

3tbspFish Sauce

£0.30

2tbspSugar

£0.05

2clovesShallots(Minced)

£0.20

2clovesGarlic(Minced)

£0.10

0.5tspBlack Pepper

£0.05

1tbspVegetable Oil

£0.05

12ozVermicelli Noodles (Bún)

£1.20

1cupCarrots(Julienned)

£0.30

1cupDaikon Radish(Julienned)

£0.75

0.5cupRice Vinegar

£0.35

2tbspSugar

£0.05

0.3cupWater

1Lime(Cut into wedges)

£0.30

1cupFresh Mint(Chopped)

£1.00

1cupFresh Cilantro(Chopped)

£1.00

6cupsBroth (Chicken or Pork)

£1.50

0.3cupFish Sauce

£0.30

0.5cupWater

2tbspSugar

£0.05

1tbspRice Vinegar

£0.35

1cloveGarlic(Minced)

£0.10

0.5Bird's Eye Chili (optional)(Minced)

£0.15

Total Cost

£13.90

£3.48 per serving

Instructions

1.
**Prepare the Pork Marinade:** In a large bowl, combine the sliced pork shoulder, ground pork, 3 tablespoons fish sauce, 2 tablespoons sugar, minced shallots, minced garlic, black pepper, and vegetable oil. Mix well and marinate for at least 30 minutes, or up to overnight in the refrigerator.
2.
**Make Pickled Vegetables:** In a separate bowl, combine the julienned carrots and daikon radish. In a small saucepan, combine the rice vinegar, 2 tablespoons sugar, and water. Heat over medium heat until the sugar dissolves. Pour the mixture over the carrots and daikon. Let it sit for at least 30 minutes before serving.
3.
**Prepare the Dipping Sauce (Nước Chấm):** In a bowl, combine the fish sauce, water, sugar, rice vinegar, minced garlic, and optional minced bird's eye chili. Stir until the sugar dissolves. Adjust to taste.
4.
**Cook the Noodles:** Cook the vermicelli noodles according to package directions. Drain and rinse with cold water to prevent sticking.
5.
**Grill the Pork:** Preheat your grill to medium-high heat. Form the marinated pork into small patties or skewers. Grill the pork for about 3-4 minutes per side, or until cooked through and slightly charred.
6.
**Heat the Broth:** In a large pot, heat the chicken or pork broth.
7.
**Assemble the Bún Chả:** Divide the vermicelli noodles among bowls. Top with grilled pork patties, pickled vegetables, fresh mint, and fresh cilantro. Pour the warm broth over the noodles and pork. Serve immediately with lime wedges and dipping sauce on the side.

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My Notes

Nutrition Information

Nutrition per serving (450g)

685 kcal / 2866 kJ

Carbs

55g

21% of RDA

Fat

30g

43% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

25 g

28% of RDA

Sodium

1350 mg

59% of RDA

Saturated Fat

10 g

50% of RDA

Chef's Tips

For a richer flavor, use pork broth made from pork bones. Simmer the bones for several hours before using the broth.

The pickled vegetables can be made ahead of time and stored in the refrigerator for up to a week.

Adjust the amount of fish sauce, sugar, and vinegar in the dipping sauce to your liking.

Cooking Equipment

Grill

Large Pot

Mixing Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, use pork broth made from pork bones. Simmer the bones for several hours before using the broth.

The pickled vegetables can be made ahead of time and stored in the refrigerator for up to a week.

Adjust the amount of fish sauce, sugar, and vinegar in the dipping sauce to your liking.

Grilled Pork Bún Chả Hanoi Style with Pickled Vegetables

Ingredients

Instructions