Bún Chả Hà Nội is a quintessential Vietnamese dish that originates from Hanoi, the capital of Vietnam. It features a delightful combination of grilled pork patties and belly, rice vermicelli noodles, fresh herbs, and a flavorful dipping sauce/broth.

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Pork Patty Marinade
1½ lbs fatty ground pork
2 tablespoons fish sauce
2 tablespoons oyster sauce
3 tablespoons brown sugar
½ teaspoon ground black pepper
¼ cup minced lemongrass
5 fresh garlic cloves (minced)
1 shallot (minced)

Pork Belly
Lightly Season with Salt and Pepper

Vegetables, Herbs and Noodles
Lettuce
Cucumber
Mint
Tia To (Vietnamese Shiso)
Dried Rice Vermicelli Noodles

Pickled Papaya or Radish and Carrots
2 cups thinly sliced unripe green papaya or white radish
2 teaspoons salt
1 tablespoon white sugar
2 tablespoons white vinegar

Sweet Dipping Broth
1 cup hot water
¾ cup sugar
¾ cup fish sauce
3 tablespoons white vinegar
2 cups coco ricotta (coconut soda)
6 garlic cloves (finely minced)
2 Thai chili peppers (thinly sliced)

Directions:

Prep:
Marinate the ground pork and set aside for 15 minutes.
Create Pork Patties and Season Pork Belly.
Wash your veggies and cook the noodles according to package.
Make the Pickle Veggies and Dipping Broth by add all ingredients into a bowl mix and refrigerate until ready to serve.

Cook:
Pan Fry the pork belly and patties until cooked through.
Broil for 2-3 minutes until charred at 450 degrees.

Serve:
In a bowl add the broth, pickles, pork belly, pork patties, and veggies.
Have the noodle in a separate bowl and dip into the broth.