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Le Chaudron recipe
Bun cha de Hanoï
Hanoi bun cha
⏱ 45 minServes 4Medium480 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)thinly sliced pork belly- 300 g (11 oz)ground pork
4 tbspfish sauce (nuoc mam)
2 tbspsugar
3 clovesgarlic, chopped
300 g (11 oz)rice vermicelli
1bunch of fresh cilantro
- 500 g (18 oz) thinly sliced pork belly
- 300 g (11 oz) ground pork
- 4 tbsp fish sauce (nuoc mam)
- 2 tbsp sugar
- 3 cloves garlic, chopped
- 300 g (11 oz) rice vermicelli
- 1 bunch of fresh cilantro
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Mix the ground pork with half the fish sauce, the sugar and garlic and shape into small 5 cm (2 in) patties.
- Marinate the pork belly in the remaining sauce for 20 minutes.
- Cook the rice vermicelli in boiling water for 4 minutes and rinse under cold water.
- Grill the patties and pork belly for 3 minutes per side until caramelized.
- Make the dipping sauce: mix fish sauce, sugar and warm water to taste.
- Serve the grilled pork in the warm sauce with the noodles, cilantro and raw vegetables on the side.
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