Vietnamese Bún Chả — Printable Recipe PDF

Short Description
Hanoi’s iconic grilled pork with rice vermicelli: smoky pork belly and juicy patties served with herb basket and nuoc cham dipping sauce with pickled green papaya. Clear, kitchen-tested, easy to follow.

Full Description
Master authentic Bún Chả at home with this printable PDF. You’ll marinate pork belly and hand-mix pork patties, grill over charcoal (or broil/air-fry indoors), make a bright, balanced nuoc cham, and prep quick pickles to capture true Hanoi street-food flavor. Includes a step-by-step timeline, pro tips for caramelization and juiciness, and options if you don’t have a charcoal grill.

What’s Inside

• Shopping list & prep timeline (what to do the day before vs. day-of)

• Marinades for pork belly strips and pork patties (fish sauce, sugar, shallot, garlic, pepper—optional lemongrass)

• Grilling methods: charcoal, oven broiler (≈260 °C / 500 °F), grill pan, or air-fryer

• Nuoc cham formula with adjustable ratio + quick pickles (green papaya or carrot/kohlrabi)

• Assembly guide: vermicelli, herb basket, dipping bowl vs. mixed-bowl style

• Make-ahead & storage tips + scaling chart for 2–8 servings

• Servings & time: 4 servings • Active ~35 min • Total ~1 hr (plus optional 30–60 min marination)

• Units: metric (with familiar °F temps)

Who It’s For
Home cooks craving Northern Vietnamese street food; perfect for casual hosting or weekend cooking.

Format & Delivery

• 1 PDF, clean layout, printer-friendly (A4/Letter)

• Instant digital download after payment (no physical item)

Usage Rights
Personal use only. Do not redistribute or resell.