Bún Chả Hanoi with Caramelized Meatballs and Herbs

Savory Bún Chả with juicy grilled pork, vermicelli noodles, fresh herbs, and red chilies, ready to serve.

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Bún Chả Hanoi with Caramelized Meatballs and Herbs

Bún Chả is aflavorful Vietnamese dish made with smoky grilled pork, rice noodles, freshherbs, and a tangy and sweet dipping sauce. Most Bún Chả recipes online skipthe traditional caramel sauce entirely — but this recipe walks you through theauthentic process that gives the grilled pork its signature deep colorand smoky-sweet flavor.

Course Main Course

Cuisine Vietnamese

Prep Time 30

Cook Time 40

Marinating Time 30

Total Time 1 40

Servings servings

Calories 940kcal

Author Alexandria Drzazgowski

Ingredients

Caramel Sauce Ingredients (can substitute this with honey if desired)

⅔ cup (100g) granulated sugar
1 cup (120ml) hot water

Grilled Pork Ingredients

¼ cup fish sauce
¼ cup caramel sauce
3 tbsp minced shallots
1 tbsp minced garlic
2 tbsp granulated sugar
½ tsp ground black pepper
1 lb (500g) pork belly thinly sliced (or porkshoulder)
1 lb (500g) ground pork

Pickled Vegetable Ingredients

1 piece green papaya or kohlrabi (about 150-200g) thinly sliced
1 cup matchstick carrots
2 tsp salt
1 tbsp sugar
1 tbsp rice vinegar

Dipping Sauce Ingredients

½ cup granulated sugar
2 cups water
½ cup fish sauce
½ cup rice vinegar

Other Ingredients

7 oz rice vermicelli noodles
fresh herbs and greens: lettuce, thai basil, perilla, cilantro, etc.
garlic minced, to serve
bird’s eye chili (optional) to serve

Instructions

To make the caramel sauce, heat ⅔ cup (100g) granulated sugar in a small saucepan over medium heat, about 5-8 minutes, until it turns a brown color and thins out. You can swirl the pan or stir occasionally so that the sugar gets caramelized easily.
Carefully add 1 cup (120ml) hot water while stirring, then continue stirring until fully dissolved. The sugar will seize up at first, but if you continue to stir, it will dissolve into the water. Set aside to cool.
In a small bowl, combine ¼ cup fish sauce, ¼ cup caramel sauce, 3 tbsp minced shallots, 1 tbsp minced garlic, 2 tbsp granulated sugar and ½ tsp ground black pepper. Stir to combine.
Slice the 1 lb (500g) pork belly thinly and place it in a bowl, then mix with half of the sauce you just made. Cover and set aside.
In a separate bowl, combine the 1 lb (500g) ground pork with the remaining marinade ingredients. Cover, and let both marinate for 30 minutes or longer in the refrigerator.
Toss the sliced 1 piece green papaya or kohlrabi (about 150-200g) and 1 cup matchstick carrots1 cup matchstick carrots with 2 tsp salt and let sit for 15–30 minutes to draw out moisture. Drain the released water, then rinse the vegetables and slightly squeeze to remove any excess liquid.
Mix the vegetables with the 1 tbsp sugar and 1 tbsp rice vinegar. Let the pickles sit for at least 15 minutes, or up to an hour, to absorb flavor.
Once the ground pork has marinated, remove it from the fridge and form it into small patties (about 16 or so). Then grill the marinated pork slices and patties over charcoal until both sides are evenly golden brown. If charcoal is not available, heat 1-2 tsp of oil in a skillet and then place the meat, one kind at a time. Cook, flipping occasionally until it is cooked through on both sides and the meatballs reach an internal temperature of 160F.
Cook the 7 oz rice vermicelli noodles according to package instructions by boiling or soaking in hot water until softened. Drain well, then rinse to remove excess starch and prevent sticking.
To make the dipping sauce, combine ½ cup granulated sugar, 2 cups water, ½ cup fish sauce, and ½ cup rice vinegar in a saucepan and gently heat while stirring until the sugar is fully dissolved.
Place the grilled pork and patties into a serving bowl, pour over the dipping sauce, and add pickles along with extra garlic and bird’s eye chili (optional) if desired.
Serve with vermicelli noodles and fresh herbs and greens: lettuce, thai basil, perilla, cilantro, etc. on the side, and eat by dipping and combining everything together.

Video

Notes

Recipe reviewed and approved by Nguyễn Đình Chiến .

Source Links:

Recipe Copyright The Foreign Fork. For educational or personal use only.

Pork Belly: Pork belly provides rich flavor and juicy texture thanks to its fat content. When grilled, the edges become beautifully caramelized and slightly crispy. Freeze the pork belly for about 20 minutes before slicing to make it easier to cut into thin strips.
Ground Pork: Ground pork is shaped into patties that soak up the flavorful marinade beautifully. The patties add a tender texture that contrasts nicely with the sliced pork belly.
Fish Sauce: Fish sauce is one of the most important ingredients in Bun Cha, providing deep savory flavor and saltiness throughout the marinade and dipping sauce. It creates the signature umami taste that defines many Vietnamese dishes. Use leftovers to make this Thai-inspired Meatball Soup
Caramel Sauce (Nước Màu): This caramel sauce is just sugar and water and gives the pork its iconic sweet-savory flavor and rich color. Honey can be substituted, though it burns more quickly and creates a different sweetness profile.
Rice Vermicelli Noodles: These light noodles provide the base of the dish and balance the bold flavors of the pork and dipping sauce. Rinsing the noodles after cooking helps keep them from sticking together. Cook them al dente, you want them to have some body.
Fresh Herbs and Greens: Thai basil, cilantro, lettuce, and perilla add freshness and aroma that brighten the entire dish. The herbs are essential for creating the classic flavor balance of Bun Cha. Perilla is by far my favorite, but it can be difficult to find! You can substitute it with mint.
Grill the pork in small batches to prevent overcrowding and ensure proper caramelization.
Be careful when adding hot water to the caramelized sugar. It will bubble aggressively at first and is very hot!
Rinse the noodles after cooking to remove excess starch and keep them from clumping together.
Charcoal grilling gives the most authentic smoky flavor, but stovetop cooking still produces delicious results.

Nutrition

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