🍜 Bún chả

Name: Bún chả
Total time: 60 min
Yield: 4
Cuisine: Vietnam · Hanoi
Ingredients: 500 g minced pork; 300 g pork belly, thinly sliced; 400 g rice vermicelli; 4 tbsp fish sauce, 3 tbsp sugar, 4 garlic cloves; 1 shallot, minced; Lettuce, mint, perilla and coriander; 400 ml warm water, lime or vinegar

Origin: Vietnam · Hanoi

720kcal

per serving · 400 g

180kcal

per 100 g

44 gProtein11 g / 100 g

24 gFat6 g / 100 g

88 gCarbs22 g / 100 g

Bún chả is Hanoi's signature lunch: small pork patties and slices of pork belly grilled over charcoal, served in a bowl of sweet, tangy fish sauce dipping broth, with cool rice vermicelli, lettuce and fresh herbs on the side. Diners dip vermicelli and greens into the broth with the smoky meat. It is charred, sweet, savoury and fresh all at once.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: pork, fish sauce

Not veganbecause of: pork, fish sauce

Contains porkbecause of: pork

Not keto22 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Fish

What it is made of

porkrice noodlesfish saucesugargarlicherbslettuce

Recipe

4 servings60 min

Ingredients

500 g minced pork
300 g pork belly, thinly sliced
400 g rice vermicelli
4 tbsp fish sauce, 3 tbsp sugar, 4 garlic cloves
1 shallot, minced
Lettuce, mint, perilla and coriander
400 ml warm water, lime or vinegar

Method

Marinate the minced pork and pork belly separately with 2 tbsp fish sauce, 1 tbsp sugar, garlic, shallot and pepper for 30 minutes.
Shape the mince into small flat patties.
Grill the patties and belly over high heat until charred and cooked through.
Mix the warm water with the remaining fish sauce and sugar, a little lime and garlic for the dipping broth.
Put the grilled pork into the broth and serve with vermicelli, lettuce and herbs.

How to make it lighter

Use lean minced pork and skip the belly, or replace it with extra patties.
Fill up on lettuce and herbs and take a smaller portion of vermicelli.
Grill rather than pan-fry — the patties need no added oil.

History

Bún chả is closely tied to Hanoi, where it has been sold by street vendors for generations and grilled on small charcoal braziers on the pavement. It gained wider fame abroad in 2016, when a US president shared a bowl in Hanoi.

Count it in one photo

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →