How To Make Bun Cha – Grilled Pork With Vermicelli Noodle

This simple guideline below will show how to make Bun Cha – grilled pork with vermicelli noodle, the truly Hanoian dish.

Ingredients:

  • 400g lean and fat pork (or lower part of pork shoulder)
  • 600g pork shoulder
  • 200g green papaya
  • 1000g charcoal
  • 100g carrot
  • 20g dried shallot, minced
  • 1000g rice vermicelli

To tastes: Garlic, chili, lemon, sugar, fish sauce, seasoning (which consists largely of salt and MSG), caramel sauce, vinegar, coriander, fresh herbs, salad greens, peppers, spring onion.

(Read More: Hanoi Food Tour on Motorbike)

Preparation:

  1. Wash and mince pork shoulder, mix with the minced shallot, pepper, seasoning, fish sauce; shape the mixture into balls about the size of a litchi; slightly press each ball into a flat patty.
  2. Wash and slice lean and fat pork; mix with the minced shallot, pepper, caramel sauce, fish sauce.
  3. Remove peel from green papaya and carrot; cut into slices (or carve into flower shape); sprinkle with salt, wash well. Add fish sauce, vinegar, minced chilli, minced garlic and sugar.
  4. Mix fish sauce with vinegar (or lemon), minced chilli, minced garlic, sugar to make dipping sauce; put the sauce into bowls.
  5. Wash salad greens, fresh herbs, coriander; drain and put on a plate.
  6. Grill the pork over until browned; put on a plate.
  7. Put rice vermicelli noodle into a bowl of sauce; serve with grilled meat, pickled papaya and carrot, and mixed vegetables.