Hanoi-Style Grilled Pork with Rice Noodles and Dipping Sauce

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A beloved street food classic from Hanoi featuring two cuts of savory grilled pork — seasoned patties and caramel-edged pork belly — served in a warm sweet-sour fish sauce dipping broth alongside cool rice vermicelli and a mountain of fresh herbs.

Nutrition Facts

Per serving (estimated)

• 615 kcalCalories
• 24 gFat
• 8 gSaturated Fat
• 62 gCarbs
• 3 gFiber
• 22 gSugar
• 34 gProtein
• 1450 mgSodium
• 680 mgPotassium
• 90 mgCalcium
• 3.5 mgIron
• 18 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the pork patties

• 500 g (about 1.1 lb) ground pork, preferably with some fat
• 3 tbsp finely chopped shallots
• 2 tbsp minced garlic
• 2 tbsp fish sauce
• 1 tbsp sugar
• 1 tbsp finely minced lemongrass (tender inner part only)
• 1 tsp freshly ground black pepper
• 1 tbsp neutral oil, for greasing the grill

For the pork belly

• 400 g (about 14 oz) skinless pork belly, sliced 5 mm thick
• 3 tbsp fish sauce
• 2 tbsp sugar
• 1 tbsp honey
• 2 cloves garlic, minced
• 1/2 tsp five-spice powder
• 1/2 tsp freshly ground black pepper

For the dipping broth (nuoc cham)

• 120 ml (1/2 cup) fish sauce
• 120 ml (1/2 cup) warm water
• 100 g (1/2 cup) sugar
• 60 ml (1/4 cup) fresh lime juice (about 2 limes)
• 3 cloves garlic, finely minced
• 1–2 Thai bird's eye chilies, thinly sliced
• 100 g (about 1 cup) shredded carrots or pickled daikon and carrot

For serving

• 400 g (14 oz) dried rice vermicelli noodles
• 1 head butter or red leaf lettuce, leaves separated
• 1 cup fresh mint leaves
• 1 cup fresh Thai basil leaves
• 1 cup fresh cilantro
• 1/2 cup fresh perilla leaves (optional)
• 1/4 cup crushed roasted peanuts (optional)

Directions

1. Make the dipping broth first: in a small saucepan over low heat, whisk the warm water and sugar until the sugar fully dissolves. Stir in the fish sauce, lime juice, minced garlic, chilies, and shredded carrots. Transfer to a large shallow serving bowl and set aside; the broth should taste boldly salty, sweet, and tangy.
2. Marinate the pork belly: combine the sliced pork with fish sauce, sugar, honey, garlic, five-spice, and pepper in a bowl. Toss well, cover, and let rest at room temperature for 20 minutes (or refrigerate up to 4 hours).
3. Marinate the patties: in a separate bowl, mix the ground pork with shallots, garlic, fish sauce, sugar, lemongrass, and pepper. Use your hands to gently combine — do not overwork or the patties will be tough. Cover and chill for 20 minutes.
4. While the pork marinates, cook the rice vermicelli according to package directions (usually 3–5 minutes in boiling water). Drain, rinse under cool water, and toss with a little oil to prevent sticking. Set aside.
5. Prepare a charcoal or gas grill (or a grill pan) over medium-high heat. Lightly oil the grates. Pat the pork belly slices dry and grill 2–3 minutes per side until nicely charred at the edges and cooked through; set aside on a plate.
6. Form the pork mixture into 12 small oval patties (about 5 cm / 2 inches across) and flatten slightly. Grill 3–4 minutes per side until deeply caramelized and cooked through, turning carefully with a spatula. Tent loosely with foil to keep warm.
7. To serve, give each person a bowl of dipping broth, a mound of cool rice noodles, a pile of fresh herbs and lettuce, and a shared platter of both grilled pork patties and sliced pork belly. Diners tear herbs and lettuce into the broth, add noodles and pork, and slurp everything together.
8. Finish each bowl with a sprinkle of crushed peanuts if using. Provide extra lime wedges and chili on the side so everyone can adjust the broth to taste.

Cook’s Notes

• A charcoal grill gives the most authentic smoky aroma; if using a grill pan, work in batches and don't crowd the pan so you get a good sear instead of steaming.
• Always taste and adjust your dipping broth before serving — it should be noticeably bolder than you think, since it has to stand up to the bland noodles and fresh herbs.
• Form the patties just before grilling; if you press them too firmly, they become dense. A gentle hand keeps them tender and juicy.
• Leftover grilled pork keeps for 2 days in the fridge and is delicious chopped into fried rice or wrapped in lettuce cups the next day.
• Pickled carrot and daikon (do chua) are traditional with bun cha; quick-pickling 100 g of each in 2 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tsp salt for 30 minutes adds bright crunch.

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