Bun Cha Hanoi Recipe.

This dish is a sumptuous Vietnamese dish that is filling and light. It is third only to Pho and Banh Mi in its infamy in the North of Vietnam. The dish is chrisp and light despite being made with quite a heavy meat. It is the perfect lunch for a humid afternoon.

Ingredients in this Oriental Food Recipe

  • 1 tablespoon vegetable oil
  • 200g vermicelli noodles
  • 1 bunch fresh mint
  • 1 bunch fresh coriander
  • 550g pork shoulder minced
  • 6 shallots
  • 7 cloves of garlic diced
  • 15ml of lemon juice
  • 25g of sugar
  • 1 cup of water
  • 1kg rice vermicelli noodles
  • 15ml sesame seed oil
  • 1 tablespoon oyster sauce
  • salt and pepper
  • 1 tablespoon fish sauce
  • 1 egg, lightly whisked
  • 1 cup beansprouts
  • 1 red chilli
  • 2 carrots chopped
  • 1/2 a sliced mooli
  • 1 cucumber



1. dice 5 of the garlic shallots and fry until brown. Then add to a large mixing bowl. Add the minced pork and combine with water, sugar, fish sauce, whisked egg and salt and pepper to taste.

2. Put in a fridge to marinade for 2 hours.

3. Remove the pork from the marinade and form into 8 patties. Ideally cook over a barbeque, but if not available grill in the oven. Rotate until golden brown.

4. boil the noodles then rinse in clean water and set aside to dry.

5. Make the dipping sauce by combining 50ml of water with the mint, coriander, lemon juice, sugar, chopped red chilli, 2 diced garlic cloves, fish sauce, oyster sauce and salt and pepper.

6. Slice carrot, mooli and cucumber to make a salad accompaniment.