Bun Cha Hanoi is a name that resonates worldwide, a testament to how beloved this dish has become. Whenever I mention I’m from Hanoi, it’s the dish people immediately ask about. Its iconic combination of grilled pork belly slices, juicy pork meatballs, delicate rice noodles, fresh herbs, tangy pickles, and a flavourful dipping sauce embodies the essence of Vietnamese cuisine.
Growing up in Hanoi, this dish was a weekend treat. My Mum would marinate the pork and grill it over charcoal, filling our alley with an irresistible aroma that always made the neighbours jealous. Now living in the UK, I’ve adapted the traditional recipe for year-round enjoyment using an air fryer. The results? Equally delicious, with all the classic flavours of home.
What makes Bun Cha Hanoi special?
The dish has two essential components of grilled pork:
- Pork Belly Slices – Moist, tender and full of flavour.
- Pork Meatballs – Juicy and perfectly seasoned.
Served with:
- Thin, round rice noodles (bún sợi nhỏ).
- Fresh herbs like lettuce, coriander and mint (with optional additions like shiso and Vietnamese balm available in my garden in the summer).
- A light, sweet, sour, savoury dipping sauce with ground pepper (with optional minced garlic and red chilli slices).
- Crunchy pickles are traditionally made with carrots and green papaya (though I often use cucumber for convenience).
Key differences between Northern and Southern versions
While Bun Cha Hanoi is served with dipping sauce containing grilled pork and pickles, the Southern version (known as “Rice Noodles with Grilled Pork”) is served with lemongrass-seasoned meat, beansprouts, basil, and a thicker dipping sauce poured over the entire dish.
The role of each ingredient
The grilled pork
The grilled pork in Bun Cha Hanoi comes in two forms: belly slices and meatballs. Pork belly is the best option for its perfect balance of lean meat and fat, ensuring tenderness and richness. Slicing it into pieces that aren’t too thin or too thick (around 0.7cm of thickness) to achieve the right texture. A slightly fatty mince works best for the meatballs, as it keeps them juicy while grilling.
The marinade is where the magic happens. It’s a blend of savoury, sweet, and fragrant elements that transform the meat. Oyster sauce tenderises, fish sauce adds depth, and a touch of condensed milk (a trick I learned from a Bun Cha shop in Hanoi) lends a beautiful fragrance. Shallots, garlic and lemongrass – a nod from the Southern style – bring an aromatic lift, while caramel sauce provides a golden hue (visit this recipe for steps on how to make caramel sauce)
The rice noodles
In Hanoi, fresh rice noodles are easily found in markets, but dried round rice noodles are the most practical option outside of Vietnam. Thin noodles work best for this dish. When cooked just right, they are soft, slightly chewy, and perfect for absorbing the flavours of the dipping sauce.
The vegetables and herbs
Fresh vegetables and herbs are essential to balance the richness of the grilled pork. Lettuce, coriander and mint are my must-haves, while shiso and Vietnamese balm are lovely additions when available.
The pickles – traditionally made with green papaya and carrots – add a refreshing tang. I often substitute cucumber for green papaya, as it’s easier to find and still provides the same delightful crunch.
The dipping sauce
The dipping sauce is the soul of Bun Cha Hanoi. A harmonious blend of fish sauce, sugar, lime juice or vinegar, and water forms the base. Freshly ground pepper, slices of red chilli and minced garlic elevate it further, making it the perfect companion to the grilled pork and noodles. The sauce is also where the pickles and meat are traditionally served, creating a medley of flavours in every bite.
Cooking Bun Cha Hanoi using an Air Fryer
Using an air fryer to prepare Bun Cha Hanoi is a game-changer. It simplifies the process while delivering the smoky, caramelised flavours you’d expect from a charcoal grill.
Preparing the meat
Start by marinating the pork belly slices and mince separately. The marinade should be a balanced mix of oyster sauce, fish sauce, sugar, condensed milk, caramel sauce, finely chopped shallots, and garlic. For an added twist, include a stalk of lemongrass—though not traditional, it adds a fragrant note I find irresistible. Allowing the meat to marinate for at least 4 hours, overnight is even better to ensure the flavours are deeply penetrated.
Making the pickles
The pickles are quick to prepare. Slice carrots and cucumbers into thin pieces, removing the cucumber’s soft core. Soak them in a simple mixture of salt, sugar, vinegar and water, with optional slices of red chilli for a hint of heat. Let the pickles sit for a bout an hour to develop their flavour.
Air-Frying the pork
Preheat your air fryer to a moderate temperature of around 180°C. Lay the pork belly slices in a single layer in the basket to ensure even cooking. Fry them for about 8-10 minutes, flip and cook for another 2-3 minutes until golden and caramelised.
Roll the mince into evenly sized balls for the meatballs to ensure they cook at the same rate. Place them in the air fryer and cook for a minute or two longer than the pork belly, flipping through after 8-10 minutes to achieve an even char.
Cooking the noodles
While the pork is cooking, prepare the rice noodles. Boil a kettle and pour the boiling water into a large pot containing the rice noodles. Bring the water back to a boil, then immediately turn off the heat. Cover the pot with a lid and let the noodles sit for 3 minutes. Once softened, drain the noodles and rinse under cold water to stop the cooking process and prevent them from sticking together.
Bringing it all together
To serve, arrange the noodles and fresh herbs on a large plate. Place the dipping sauce in bowls, adding a sprinkle of ground pepper and slices of chilli if you like a bit of heat. Add the pickles, grilled pork belly and meatballs to the sauce, allowing them to soak up its flavour.
A taste of Hanoi, anytime
Bun Cha Hanoi is more than just a meal, it’s a connection to the bustling streets and vibrant flavours of my hometown. Thanks to the air fryer, it’s now easier than ever to recreate this iconic dish, even on a rainy British evening. Give it a try and experience the magic of Hanoi at your own dining table.
Head over to this section to explore more delicious Vietnamese recipes featuring noodles. From comforting Rare Beef Noodle Soup (Pho Bo Tai) to refreshing Lemongrass Chicken Noodle Salad, there’s something for every noodle lover!
Air Fryer Bun Cha Hanoi Recipe
Description
Bun Cha Hanoi Using an Air Fryer is a simplified version of Hanoi's iconic grilled pork and noodle dish. Juicy pork belly slices and meatballs are marinated in a fragrant blend and then air-fried to perfection. Served with thin rice noodles, fresh herbs, tangy pickles, and a light dipping sauce, this recipe captures the essence of Hanoi's street food in a quick and easy way.
Bun Cha Hanoi Using an Air Fryer
For the Pork and Marinade
For the Pickles
For the Noodles and Herbs
For the Dipping Sauce
Instructions
-
Prepare the Marinade
- Divide the marinade evenly between the pork belly slices and pork mince.
- Massage the marinade into the meat thoroughly.
- Cover and refrigerate for at least 4 hours or overnight.
-
Make the Pickles
- Slice the carrot and cucumber (remove the cucumber's core) into thin pieces.
- Mix salt, sugar, rice vinegar and water until dissolved. Add vegetables to the mixture.
- Let the pickles sit for an hour. Add sliced chilli for spice, if desired.
-
Air-Fry the Pork
- Arrange the pork belly slices in a single layer in the basket. Cook in the air fryer at 180°C for 8-10 minutes, flip, and cook for another 2-3 minutes. Repeat for the second batch.
- Roll the pork mince into evenly-sized meatballs. Air-fry for a minute or two longer than the pork belly slices until golden and cooked.
-
Cook the Noodles
- Boil a kettle and pour hot water over the dried rice noodles in a large pot.
- Bring to a boil, turn off the heat and cover with a lid. Let sit for 3 minutes.
- Drain and rinse under cold water to stop the cooking process and prevent sticking.
-
Prepare the Dipping Sauce
- Mix fish sauce, sugar, rice vinegar (or lime juice) and warm water until the sugar dissolves.
- Add minced garlic, sliced chilly (optional), and ground pepper. Adjust seasoning to taste.
-
Assemble and Serve
- Arrange noodles, lettuce, and herbs on a serving plate.
- Pour dipping sauce into individual bowls. Add pork belly slices, meatballs and pickles to the sauce.
- Dip noodles and herbs into the sauce and enjoy!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1038.33kcal
- % Daily Value *
- Total Fat 63.11g98%
- Saturated Fat 23.06g116%
- Cholesterol 121.62mg41%
- Sodium 2310.64mg97%
- Potassium 770.5mg23%
- Total Carbohydrate 87.11g30%
- Dietary Fiber 3.37g14%
- Sugars 25.86g
- Protein 29.2g59%
- Vitamin A 104.55 IU
- Vitamin C 17.33 mg
- Calcium 112.72 mg
- Iron 3.22 mg
- Vitamin E 0.57 IU
- Vitamin K 8.01 mcg
- Thiamin 1.01 mg
- Riboflavin 0.49 mg
- Niacin 8.67 mg
- Vitamin B6 0.71 mg
- Folate 38.65 mcg
- Vitamin B12 1.46 mcg
- Phosphorus 401.59 mg
- Magnesium 94.04 mg
- Zinc 3.67 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
User Reviews
Very delicious, I so like it.