You can’t go to Hanoi without having Bun Cha! Had this at my friends Hannah & Ivo’s house.
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  1. Marinate ground pork & pork belly with soysauce, onions, garlic, sugar and Dau Ha
  2. Mix all up and let it marinate in fridge for 1 hour
  3. Form little patties from ground pork mix
  4. Place pork belly & patties on baking tray and bake in oven at 220 degrees for 10 min (flip after 5 min)
  5. Even more authentic is to grill them over charcol BBQ griller!
  6. Cut green papaya, carrots and chilis
  7. For the broth boil water, add pork juice, sugar, fish sauce, lime and Dau Ha
  8. Put veggies, pork and broth into bowl
  9. Serve with Bun, Salad and Chili

For the pork you need:

  • 400g minced pork
  • 400g sliced pork belly
  • 5 minced garlic cloves
  • 2 chopped onions
  • salt & pepper
  • 1 tbs fish sauce
  • 1 tbs sugar
  • 1 tsp Dau Ha

For the broth you need:

  • 1l boiling water
  • 10g sugar
  • 10ml fish sauce
  • 10ml vinegar
  • pork sauce from oven roasting

Other ingedients you need:

  • 500g Bun (fresh rice vermicelli)
  • 100g green papaya
  • 100g carrots
  • 2 chopped chilis
  • bunch of mint & coriander
  • bunch of Vietnamese Balm (kinh giới)
  • fresh lettuce

Serves 4 person

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