Pakistani
Chana Chaat
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Vietnamese Bun Cha
Grilled pork patties with rice noodles, herbs and a tangy dipping sauce — Hanoi's most famous lunch.
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20 minPrep🔥
15 minCook🍽️
4Serves📊
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Ingredients
- 500g pork mince
- 3 tbsp fish sauce
- 2 tbsp sugar
- 1 tbsp soy sauce
- 3 garlic cloves
- 2 shallots
- 200g rice vermicelli, cooked
- Lettuce, mint, coriander, perilla
- For dipping sauce: 4 tbsp fish sauce, 3 tbsp lime juice, 3 tbsp sugar, 1 cup warm water, 2 garlic, 2 chilli, pickled carrot and daikon
Instructions
- Mix the pork with fish sauce, sugar, soy, garlic and shallot.
- Shape into small patties.
- Grill or pan-fry over high heat until charred.
- Whisk the dipping sauce ingredients.
- Serve everything in bowls: pork, noodles, herbs, lettuce and dipping sauce alongside.
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Tara’s tips
- Char the patties well — that smoky edge is essential.
- The dip should be balanced sweet-sour-salty.
Serving suggestions
- Dunk noodles and pork in the sauce as you eat.
Storage & reheating
Components keep 2 days.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Vegetarian?
Use marinated tofu and grilled mushrooms.
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