Bowl of grilled pork patties and slices in dark broth with papaya, beside rice noodles, a lettuce and herb platter, chilli and garlic. — Photo: Viethavvh · CC BY-SA 4.0 · Wikimedia Commons

Vietnamese · Lunch · Dinner

Bún Chả (Hanoi Grilled Pork with Rice Noodles)

Name: Bún Chả (Hanoi Grilled Pork with Rice Noodles)
Prep time: 50 min
Cook time: 20 min
Total time: 70 min
Cuisine: Vietnamese
Ingredients: 400 g lean ground pork (90% lean); 300 g pork loin, trimmed and thinly sliced; 2 medium shallots, finely minced; 4 cloves garlic for marinade, minced; 2 spring onions, finely chopped; 2 tsp fish sauce for marinade; 1 tbsp sugar for marinade; 1 tsp ground black pepper; 1 tbsp vegetable oil, for brushing; 250 g dried rice vermicelli; 3/4 cup water for dipping sauce; 4 tsp fish sauce for dipping sauce; 5 tsp sugar for dipping sauce; 4 tbsp lime juice; 3 cloves garlic for dipping sauce, minced; 1 bird's eye chilli, sliced; 1 medium carrot, thinly sliced; 1 cup green papaya, thinly sliced; 1 head green leaf lettuce; 1 1/2 cups bean sprouts; 1 large handful fresh mint; 1 large handful fresh coriander (cilantro); 1 handful perilla leaves

Bún chả

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 20, 2026 · How we make recipes

Smoky grilled pork patties and caramelised pork slices served in a warm, tangy fish sauce broth, with cool rice noodles and a big pile of fresh herbs for dipping. This lighter version uses lean pork, a gentler hand with the fish sauce and plenty of greens.

Prep: 50 min
Cook: 20 min
Total: 70 min
Serves: 4

Medium
Dairy Free

34%

Per serving689kcal34% of a 2,000 kcal day

42gProtein

75gCarbs

25gFat

5gFiber

Calories come from: Carbs 44% · Fat 32% · Protein 24%

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Ingredients

For 4 servings

400 glean ground pork (90% lean)
300 gpork loin, trimmed and thinly sliced
2 medium60 gshallots, finely minced
4 cloves12 ggarlic for marinade, minced
230 gspring onions, finely chopped
2 tsp12 gfish sauce for marinade
1 tbsp12 gsugar for marinade
1 tspground black pepper
1 tbsp14 gvegetable oil, for brushing
250 gdried rice vermicelli
3/4 cup180 gwater for dipping sauce
4 tsp24 gfish sauce for dipping sauce
5 tsp20 gsugar for dipping sauce
4 tbsp60 glime juice
3 cloves9 ggarlic for dipping sauce, minced
1bird's eye chilli, sliced (optional)
1 medium80 gcarrot, thinly sliced
1 cup150 ggreen papaya, thinly sliced
1 head200 ggreen leaf lettuce
1 1/2 cups150 gbean sprouts
1 large handful15 gfresh mint
1 large handful15 gfresh coriander (cilantro)
1 handful15 gperilla leaves (optional)

Steps

1
Mix the marinade fish sauce, marinade sugar, black pepper, shallots and marinade garlic in a bowl.
2
Put the sliced pork loin in one bowl and the ground pork with the spring onions in another, then divide the marinade between them and mix well.
3
Shape the ground pork into 16 small flat patties and leave both meats to marinate for 30 minutes in the fridge.
4
For the dipping sauce, stir the water, dipping sauce fish sauce and dipping sauce sugar until the sugar dissolves, then add the lime juice, dipping sauce garlic and chilli if using.
5
Add the sliced carrot and green papaya to the dipping sauce and let them lightly pickle while you cook.
6
Cook the rice vermicelli in boiling water for 4-5 minutes, drain, rinse under cold water and leave to drain in loose bundles.
7
Wash the lettuce, bean sprouts, mint, coriander and perilla and arrange them on a platter.
8
Heat a grill, barbecue or grill pan to high and lightly brush the meat with the oil.
9
Grill the patties for 4-5 minutes per side until charred and cooked through to 71 °C / 160 °F in the centre.
10
Grill the pork slices for 2-3 minutes per side until caramelised and cooked to at least 63 °C / 145 °F.
11
Warm the dipping sauce gently if you like, then divide it into four bowls and add the grilled pork to each.
12
Serve with the noodles and herb platter, dipping noodles and herbs into the pork and sauce as you eat.

Swaps, storage and make-ahead

Swaps

Use lean ground chicken or turkey instead of the ground pork, cooking the patties to 74 °C / 165 °F in the centre.
Swap the green papaya for thinly sliced kohlrabi or cucumber if papaya is hard to find.
Use Thai basil or extra mint in place of perilla leaves, which can be tricky to buy outside Asian grocers.
For a gluten-free meal, use rice vermicelli and fish sauce that are both labelled gluten-free.

Storage

Refrigerate leftovers within 2 hours, keeping the pork, noodles, dipping sauce and herbs in separate containers. Eat the pork and dipping sauce within 3 to 4 days and the cooked rice noodles within 1 day; reheat the pork until steaming hot. The fresh herbs and lettuce are best eaten the day you prepare them, and the noodles do not freeze well.

Make ahead

Mix the marinade and shape the patties up to a day ahead and keep them covered in the fridge, and make the dipping sauce (without the carrot and papaya) a day in advance. Wash and dry the herbs and lettuce a few hours before serving and store them wrapped in damp paper towel in the fridge.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: Fish

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (499 g)	Per 100 g
Calories	689 kcal	138 kcal
Protein	41.6 g	8.3 g
Carbohydrates	75.4 g	15.1 g
of which sugars	15.9 g	3.2 g
Fiber	4.9 g	1 g
Fat	24.5 g	4.9 g
of which saturated	7.1 g	1.4 g
Sodium	969 mg	194 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.