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Vietnamese

Bún Chả (Hanoi Grilled Pork Noodle Bowl)

A Hanoi-style noodle bowl with grilled pork, rice vermicelli, fresh herbs, and a bright fish-sauce dipping broth.

Published and reviewed by Kitchgrow on 7 September 2026Updated

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Bún Chả (Hanoi Grilled Pork Noodle Bowl)

1 hr 15 mintotal

45 min hands-on30 min hands-off

Prep 25 min · Cook 20 min

Serves
2
Difficulty
Medium
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Grill, Stovetop.

Includes 30 minutes of marinating time.

Method

  1. Mix the pork mince, sliced pork shoulder, lemongrass, garlic, shallots, part of the measured fish sauce, sugar, black pepper, and salt until evenly coated.

  2. Shape the minced pork into small patties and let both pork portions marinate until ready to cook.

  3. Grill the pork patties and slices over medium-high heat until browned outside and fully cooked through inside.

  4. Whisk the remaining fish sauce with lemon juice, vinegar, sugar, green chilli, and a little warm water to make a light dipping broth.

  5. Divide the cooked rice vermicelli into bowls and add lettuce, cucumber, carrot, mint, and coriander.

  6. Top with the grilled pork and spoon over the dipping broth just before serving.

How to tell it's done

The pork should be juicy with browned edges, the noodles soft and separate, and the dipping broth light and balanced.

Getting it right

Tip

Keep the pork pieces small and even so they char lightly before drying out.

What to serve it with

Serve the grilled pork, noodles, herbs, and dipping broth separately for a more traditional bowl assembly.

Common mistakes

The pork is dry with no char.
Grill it hot and briefly, and use shoulder with the fat left on. The sugar in the marinade caramelises fast; a moderate heat cooks the pork grey before any of that happens.
The dipping broth is too sharp.
Dilute it with warm water and taste. Bún chả broth is meant to be drunk from the bowl, not used as a dressing — it should be light and balanced rather than a concentrated sauce.

Substitutions

  • Use Pork Shoulder only if Pork Mince is unavailable; slice it thinly and grill until fully cooked.
  • Use Basil Leaves instead of mint only as a practical herb swap; the flavor will be less traditional.
  • Use extra lemon juice if vinegar is unavailable, adjusting sugar to balance sharpness.
  • Fish Sauce contains fish and is central to the dish; soy sauce changes the character and adds soy allergen risk.

Storing and reheating

Marinated raw pork keeps a day in the fridge and freezes for two months. The dipping broth keeps four days. Grilled pork keeps two days. Cook the vermicelli fresh — it stiffens in the fridge and turns to paste when reheated.