Bun Cha / Bún chả Hà Nội / Chef Chris Colburn

Authentic Bún Chả Hà Nội Recipe

Bun cha (Bún chả) is a signature dish of Hanoi.  At lunchtime, you’ll find just about everyone sitting on kid-sized stools and slurping down this combination of charcoal grilled pork, salty-sweet broth, crunchy green papaya, rice noodles, and fresh herbs.

Karen and I had lunch in the Old Quarter, a labyrinth of 36 streets dating back to the 13th century.  Both exuberant and exhausting, its present day pandemonium is just a different form of the ancient chaos, when specialized trade guilds were responsible for each street.

Bun Cha / Bún chả Hà Nội / Chef Chris Colburn

Bun Cha Ha Noi Recipe


Pork Patties


500 g Pork shoulder, minced
1 Garlic clove, minced
½ Bunch chives
1 teaspoon Fish sauce
¼ teaspoon Salt


Mix all ingredients vigorously with your hand until the mixture becomes slightly sticky. Refrigerate overnight.

Pork Belly


500 g Pork belly, cut into bite size strips
1 tablespoon Vietnamese caramel sauce
1 tablespoon Oyster sauce
1 tablespoon Fish sauce
1 tablespoon Soy sauce
1 tablespoon Honey
½ tablespoon Brown sugar
1 teaspoon Black pepper


Combine everything together and marinate overnight.

Dipping Sauce


150 ml Hot water
3 tablespoons White sugar
2 tablespoons Fish Sauce
3 tablespoons Lime juice
1 clove Garlic, sliced thin
1 Thai bird chile, sliced thin


Mix all the ingredients together until the sugar is dissolved.

To Finish

Roll the ground pork into small patties and grill until cooked through.
Grill the pieces of pork belly until cooked through.

Bun Cha / Bún chả Hà Nội / Chef Chris Colburn

Serve with Vietnamese herbs, rice vermicelli noodles, and pickled carrot, daikon, and papaya.Bun Cha / Bún chả Hà Nội / Chef Chris Colburn

It’s one of the most delicious dishes in Vietnam

20,000 vnd or 1 UD dollar

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