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Vietnamese Bun Cha Recipe: Grilled Pork & Vermicelli Noodles

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Authentic Vietnamese Bun Cha Recipe: Grilled Pork and Vermicelli Noodles

If you’re craving a taste of authentic Vietnamese cuisine, look no further than this delightful Vietnamese Bun Cha recipe.

With a harmony of flavors and textures, this dish captures the essence of Vietnamese street food and brings it right to your kitchen.

What is Bun Cha?

Bun Cha is a traditional Vietnamese dish that showcases the country’s rich culinary heritage. 

This dish consists of succulent grilled pork served with rice vermicelli noodles, fresh herbs, and a flavorful dipping sauce. 

It’s a culinary masterpiece that balances grilled pork’s smoky, savory goodness with the freshness of aromatic herbs and noodles.

grilled pork balls and slices of pork belly served over vermicelli noodles and fresh herbs

The Key Ingredients

The grilled pork is at the heart of this recipe, which provides the dish with its signature flavor. 

Marinating the pork in a blend of shallots, garlic, lemongrass, fish sauce, and sugar infuses it with a mouthwatering medley of tastes. 

The lemongrass contributes a citrusy zing, while the fish sauce brings its umami depth.

Warm pork broth is skillfully seasoned to perfection to create the dipping sauce. 

The rice vermicelli noodles act as a soft and neutral base for the dish, while fresh herbs like mint and Thai basil bring their unique fragrances to the ensemble. 

Bean sprouts, lettuce, and sliced vegetables add satisfying crunch and color.

lemon grass on a wooden board

The Culinary Journey

By following this Vietnamese Bun Cha recipe, you embark on a culinary journey that celebrates the exquisite balance of flavors, the artful presentation of ingredients, and the sheer joy of crafting a dish that captures the essence of Vietnamese street food.

Whether you’re an experienced cook or just starting out, this recipe is a chance to savor a bit of Vietnam’s gastronomic heritage right in your own home. 

Each step contributes to Bun Cha’s symphony of tastes from marinating the pork to savoring the first bite. 

So, gather your ingredients, fire up the grill, and let the aromas transport you to the bustling streets of Vietnam. 

With this recipe, you’re not just cooking – you’re creating an experience, one delicious bowl of Bun Cha at a time.

Bean sprouts in a wooden bowl


Pork Shoulder or Pork Belly400g
Garlic4 cloves
Lemongrass1 stalk
Fish Sauce3 tablespoons
Sugar2 tablespoons
Vegetable Oil2 tablespoons
Pork Broth1 cup
Rice Vermicelli Noodles200g
Fresh Herbs (Mint, Thai Basil)As desired
LettuceAs desired
Bean SproutsAs desired
Sliced Carrots and RadishesAs desired
Red Chilies (optional)1-2
Lime WedgesAs desired

Feel free to adjust the quantities of certain ingredients to match your preferences and the number of servings you intend to make. Enjoy your cooking!

Breakdown of each ingredient and its role in the Bun Cha dish:

Pork Shoulder or Pork Belly:

Quantity: 400g

Purpose: It provides the main protein element of the dish and offers a rich, meaty flavor when grilled.


Quantity: 2

Purpose: Adds a subtle sweetness and depth of flavor to the marinade.


Quantity: 4 cloves

Purpose: Enhances the marinade with its pungent and aromatic notes, contributing to the overall savory profile of the dish.


Quantity: 1 stalk

Purpose: Infuses a refreshing citrusy aroma and flavor into the marinade, complementing the grilled pork.

Fish Sauce:

Quantity: 3 tablespoons

Purpose: Provides the essential umami and salty components of the marinade, enhancing the overall taste of the dish.


Quantity: 2 tablespoons

Purpose: Balances out the flavors in the marinade by adding a touch of sweetness. It also aids in caramelization during grilling.

Vegetable Oil:

Quantity: 2 tablespoons

Purpose: Prevents the pork from sticking to the grill and imparts a slight richness to the meat.

Pork Broth:

Quantity: 1 cup

Purpose: Serves as the base for the dipping sauce, adding depth and flavor. It’s also used to adjust the dipping sauce’s seasoning.

Rice Vermicelli Noodles:

Quantity: 200g

Purpose: Forms the noodle component of the dish, providing a soft and neutral base that complements the bold flavors.

Fresh Herbs (Mint, Thai Basil):

Purpose: These herbs add freshness, fragrance, and complexity to the dish. Mint brings a cool note, while Thai basil contributes an anise-like aroma.


Purpose: Offers a crisp and refreshing texture that balances the richer elements of the dish.

Bean Sprouts:

Purpose: Introduces a crunchy and fresh texture, adding contrast to the tender grilled pork and noodles.

Sliced Carrots and Radishes:

Purpose: Enhances the visual appeal of the dish while contributing a slightly sweet and crunchy element.

Red Chilies:

Quantity: 1-2 (optional)

Purpose: If added, they provide a spicy kick, offering heat and complexity to the overall flavor profile.

Lime Wedges:

Purpose: Adding lime juice before eating brings a zesty and tangy dimension that brightens up the entire dish.

Combining these carefully selected ingredients, Bun Cha achieves a harmonious blend of authentic Vietnamese cuisine’s flavors, textures, and aromas.

lime wedges balanced on top of each other

What's The Difficulty of the Recipe, and Why?

The difficulty level of a recipe can vary depending on your cooking skills, familiarity with the ingredients, and experience in the kitchen. 

That being said, I would categorize the Bun Cha recipe as medium difficulty. Here’s why:

Reasons for Medium Difficulty:

  1. Marinating and Grilling Pork: Marinating pork requires some attention to achieve the right balance of flavors. Grilling the pork requires some skill to cook it to perfection – achieving a nicely charred exterior while ensuring the meat remains tender and juicy.

  2. Handling Ingredients: Some of the ingredients may be less familiar if you’re not used to Vietnamese cuisine, like lemongrass and fish sauce. Handling these ingredients requires a bit of knowledge about their flavors and usage.

  3. Assembling and Presentation: Assembling the dish with the various components – noodles, herbs, vegetables, pork, and dipping sauce – takes a bit of coordination to create an appealing presentation and balance of flavors.

However, with clear instructions and careful attention to each step, even cooks with intermediate experience can prepare this dish successfully. 

If you’re new to cooking or trying some of these ingredients for the first time, it might take a bit more time and patience, but the end result will be well worth it. 

It’s a great recipe to challenge yourself and expand your culinary skills!

Tips written on die

Additional Notes and Tips

Here are some additional notes and tips to keep in mind while preparing Bun Cha:

  • Pork Slicing: When slicing the pork, aim for uniform pieces. This ensures even cooking and a consistent texture throughout the dish.

  • Lemongrass Prep: When using lemongrass, peel away the tough outer layers to reveal the tender core. Use only the bottom part of the stalk for the marinade, as it has the most flavor.

  • Marinating Time: While the minimum marinating time is 20 minutes, longer marination, even up to a few hours, can intensify the flavors. Plan ahead for a more flavorful outcome.

  • Grilling Options: If you don’t have access to a grill or grill pan, you can also pan-fry the marinated pork in a regular pan with some oil. It won’t have the same charred effect but will still be delicious.

  • Dipping Sauce Variations: The dipping sauce can be customized to your taste. Feel free to add minced garlic, chopped chili, or a dash of vinegar for extra complexity.

  • Rice Vermicelli Handling: After cooking the rice vermicelli noodles, rinse them under cold water to stop the cooking process and prevent them from becoming mushy.

  • Herb Selection: Traditional herbs used in Bun Cha include mint and Thai basil. However, you can experiment with other fresh herbs like cilantro or even lettuce leaves for a different flavor profile.

  • Dipping Technique: Dip each bite of grilled pork into the dipping sauce before combining it with noodles and herbs. This way, you control the amount of sauce and ensure each bite is well-seasoned.

  • Balancing Flavors: As you assemble your bowl, consider the balance of flavors and textures. The pork, noodles, herbs, vegetables, and dipping sauce contribute to the overall experience.

  • Presentation: A vibrant and well-arranged presentation enhances the dining experience. Arrange the components neatly on the plate, and consider adding a lime wedge or two for a pop of color.

  • Spice Level: Adjust the spiciness by controlling the amount of red chilies added. Remember that the dipping sauce itself can add a kick, so taste as you go.

  • Experimentation: While authenticity is important, feel free to adjust the recipe to your preferences. You can personalize your Bun Cha if you like more veggies or a different protein.

  • Practice Makes Perfect: If it’s your first time making Bun Cha, don’t be discouraged if it doesn’t turn out perfect on the first attempt. Cooking is a learning process; each time you make it, you’ll improve your skills and understanding of the dish.

Remember, cooking is both a skill and an art; each time you prepare a dish, you’ll refine your techniques and develop your style. 

Enjoy the process and savor the delicious results!

Bun Cha Recipe

Recipe by Chris Cooper
5.0 from 1 vote
Course: MainCuisine: Other world cuisineDifficulty: Medium


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This dish consists of grilled pork patties and slices of pork belly served over vermicelli noodles and fresh herbs. The meat is typically flavored with a marinade of fish sauce, sugar, and other seasonings. It's commonly enjoyed with a side of dipping sauce and pickled vegetables.


  • 400 grams 400 Pork Shoulder or Pork Belly

  • 2 2 Shallots

  • 4 cloves 4 Garlic

  • 1 stalk 1 Lemongrass

  • 3 tbs 3 Fish Sauce

  • 2 tbs 2 Sugar

  • 2 tbs 2 Vegetable Oil

  • 1 cup 1 Pork Broth

  • 200 grams 200 Rice Vermicelli Noodles

  • As desired As desired Fresh Herbs (Mint, Thai Basil)

  • As desired As desired Lettuce

  • As desired As desired Bean Sprouts

  • As desired As desired Sliced Carrots and Radishes

  • 1-2 1-2 Red Chilies

  • As desired As desired Lime Wedges


  • Marinate the Pork.
  • Finely chop the shallots, garlic, and lemongrass.
  • In a bowl, combine the chopped shallots, garlic, lemongrass, fish sauce, and sugar to create the marinade.
  • Cut the pork into thin slices or bite-sized pieces and mix it thoroughly with the marinade. Let it marinate for at least 20 minutes, ideally longer for more flavor.
  • Next, Prepare the Dipping Sauce:
  • In a small saucepan, heat the pork broth over medium heat until it simmers. This will be the base of the dipping sauce.
  • Adjust the seasoning of the broth with additional fish sauce or sugar according to your taste preference. Set aside.
  • Next, Grill the Pork:
  • Preheat a grill or grill pan over medium-high heat. Brush the grill with vegetable oil to prevent sticking.
  • Thread the marinated pork onto skewers or place them directly on the grill. Grill the pork slices until they are charred and cooked through, about 3-4 minutes on each side.
  • Next, Prepare the Accompaniments:
  • Cook the rice vermicelli noodles according to the package instructions. Drain and rinse under cold water to prevent sticking.
  • Arrange fresh herbs, lettuce, bean sprouts, sliced carrots, radishes, and red chilies on a serving platter.
  • Assemble and Serve:
  • To serve, divide the cooked rice vermicelli among serving bowls.
  • Top with grilled pork slices and a handful of fresh herbs.
  • Ladle the warm dipping sauce into small bowls.
  • Each diner should customize their bowl by adding herbs, lettuce, bean sprouts, sliced vegetables, and chilies as desired.
  • Squeeze lime wedges over the bowl before eating for a burst of citrusy flavor.
  • Enjoy your delicious Bun Cha, a perfect combination of smoky grilled pork, fresh herbs, and flavorful dipping sauce, all served over a bed of tender vermicelli noodles!

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frequently asked questions as FAQ on dice

Frequently Asked Questions: Vietnamese Bun Cha Recipe

What Is the Origin of Bun Cha?

Bun Cha originates from Hanoi, the capital city of Vietnam. It’s a beloved street food that has become a staple in Vietnamese cuisine.

Can I Prepare the Marinade in Advance?

Yes, you can prepare the marinade ahead of time and store it in the refrigerator. Just make sure to marinate the pork closer to cooking time for the best flavor.

Are There Vegetarian Versions of Bun Cha?

You can create a vegetarian version by substituting pork with tofu or tempeh. Marinate and grill the tofu or tempeh similarly for a tasty alternative.

What Types of Pork Cuts Are Best for Bun Cha?

Pork shoulder or pork belly is commonly used for Bun Cha. They have the right balance of fat and meat, resulting in tender and flavorful grilled pork.

Can I Adjust the Fish Sauce Quantity?

Absolutely, adjust the fish sauce to your taste. Start with the recommended amount and add more if needed, considering that it contributes to saltiness and umami.

Is Bun Cha Served Cold or Hot?

Bun Cha is typically served with warm grilled pork, dipping sauce, room-temperature noodles, and fresh herbs.

What Are Some Common Side Dishes With Bun Cha?

Common side dishes include pickled vegetables, fried spring rolls (nem), and a variety of fresh herbs and greens that add extra texture and flavors to the meal.

Can I Make Bun Cha Gluten-Free?

Yes, Bun Cha can easily be made gluten-free by using gluten-free fish sauce and ensuring all other ingredients are free from gluten-containing additives.

What If I Can’t Find Fresh Herbs?

Fresh herbs add a unique touch to Bun Cha, but you can substitute with dried herbs if unavailable. However, the flavor profile will be slightly different.

Can I Double or Halve the Recipe?

Absolutely, the recipe can be scaled up or down according to your needs. Just ensure the marinade proportions remain balanced for consistent flavor.

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grilled pork balls and slices of pork belly served over vermicelli noodles and fresh herb

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