Bún Chả is one of Vietnam’s most popular street foods, originating from Hanoi. This dish is a delicious combination of smoky, char-grilled pork patties, caramelized pork belly, and refreshing vermicelli noodles, all served with fresh herbs and a tangy, savory dipping sauce.

This version of Bún Chả holds a special significance to me. Passed down through generations, it’s a recipe that my grandmother taught my father when he moved to the U.S. after the Fall of Saigon in 1972. Now, I’m honored to continue this tradition, particularly during the Mid-Autumn Festival, a time of family gathering and reflection. What makes this version extra special is its pairing with Jack Daniel’s Single Barrel Select. The whiskey's notes of honey and charred wood perfectly complement the smoky, savory flavors of the grilled pork belly and patties.

The Popularity of Bún Chả

In Vietnam, Bún Chả is often served as a lunch dish, found in street stalls where the smoky aroma from the grilling pork wafts through the air, drawing in eager diners. The dish gained international fame when former President Barack Obama enjoyed a bowl with the late Anthony Bourdain during a trip to Hanoi.

The Vietnamese dish Bún Chả received a major surge in global recognition after former U.S. President Barack Obama and celebrity chef Anthony Bourdain shared a casual meal of it together in Hanoi during a 2016 episode of Anthony Bourdain: Parts Unknown. This moment not only spotlighted the dish but also celebrated the power of food to bridge cultural gaps.

Bún Chả, a traditional Hanoi dish of grilled pork served with vermicelli noodles, fresh herbs, and a dipping sauce, was already a beloved staple in Vietnam, particularly in the northern regions. However, this one episode turned it into an international culinary sensation. The image of Obama and Bourdain sitting on plastic stools, enjoying this humble yet delicious meal really resonated with everyone.

The pairing of the smoky, flavorful pork with the lightness of fresh herbs and tangy dipping sauce seemed to capture the essence of street food, giving viewers a taste of Vietnamese life and culture.

After the episode aired, the tiny Hanoi restaurant where they dined became a tourist hotspot, with people flocking from all over the world to experience the dish for themselves. The story behind the Obama-Bourdain meal also highlighted how food connects people, transcending politics and culture.

Making Bún Chả at Home

While traditional Bún Chả is made with a charcoal grill, you can achieve equally satisfying results at home using either a gas grill or a stovetop grill pan. The key is to get a good sear on the pork belly and patties to bring out those deep, smoky flavors. Below, I’ll walk you through the process of making this dish at home, so you can bring the authentic taste of Vietnam to your kitchen.

Ingredients:

For the Pork Marinade:

1.5 lbs ground pork
1.5 lbs pork belly, sliced

Marinade Ingredients:

3 tbsp fish sauce
2 tbsp oyster sauce
1½ tbsp Vietnamese caramel sauce (optional but recommended for depth)
1 tbsp neutral oil (like vegetable or canola)
1 tbsp honey
⅛ tsp cinnamon
½ tsp coarse ground black pepper
½ tsp sea salt
1 tsp white sugar
4 garlic cloves, minced
1 medium shallot, minced
3 scallion stalks, thinly sliced

Instructions:

Prepare the Marinade: In a large bowl, combine fish sauce, oyster sauce, Vietnamese caramel sauce, oil, honey, cinnamon, black pepper, salt, and sugar. Mix well before adding the minced garlic, shallot, and scallions.

Marinate the Meat:
- For the ground pork: Mix in half the marinade, mix well, and shape the marinated ground pork into small patties, about 2 inches in diameter.
- For the pork belly: Make sure the slices are cut fairly thin, then mix in the other half of the marinade until evenly coated with the marinade. Allow both the patties and pork belly to marinate for at least 1 hour, or ideally overnight for maximum flavor.
Grilling Instructions:
- Charcoal Grill: Preheat the grill and arrange the coals for indirect heat. Place the pork belly strips directly over the heat to get a nice char, flipping occasionally. The ground pork patties can be grilled simultaneously over indirect heat until fully cooked, about 4-6 minutes per side.
  
  *Grill Temperature: Preheat your grill on high, then turn off one of the burners (or set it to very low) before placing the pork on top. This indirect heat method will prevent the meat from burning while still achieving that perfect char. Move the pork closer to the direct heat briefly for the final caramelization.
- Gas Grill or Grill Pan: Preheat your grill to medium-high heat. Place the pork patties and pork belly on the grill, searing them until caramelized and slightly crispy on the outside.
Make the Dipping Sauce/warm broth (Nước Chấm): While the pork is grilling, prepare a classic Vietnamese dipping sauce:
- ½ cup warm water
- 3 tbsp fish sauce
- 2 tbsp sugar
- 1 garlic clove, finely minced
- 1-2 small red chilis, sliced thin
- Juice of 1 lime
Combine all ingredients in a small bowl and stir until the sugar dissolves. Taste, depending on the fish sauce use you may need a little more for added saltiness, or more lime juice or water to dilute it slightly. Keep cham broth warm in a small pot on low, serve broth warm.
Assembly: Serve the grilled pork patties and pork belly with pickled daikon and carrots and ladle in some of the warm cham broth. Serve along side a separate bowl of vermicelli noodles, fresh Vietnamese herbs (mint, cilantro, and Thai basil). To your noodle bowl add your pork patties and pork strips along with some of the broth and pickles as needed.

Why This Recipe Works So Well with Jack Daniel’s Single Barrel Select

The beauty of pairing Bún Chả with Jack Daniel’s Single Barrel Select lies in the whiskey’s ability to enhance the dish’s smoky and savory profile. The caramelized pork patties and belly echo the sweet, charred wood and honey notes of the whiskey, creating a balance that brings out the best in both the food and drink. It’s a pairing that feels both comforting and celebratory, making it perfect for holidays like the Mid-Autumn Festival.

Tips for Success:

Marination: Allow the pork to marinate for at least an hour, but overnight is best for maximum flavor infusion.
Grill Temperature: Preheat your grill on high, then turn off one of the burners (or set it to very low) before placing the pork on top. This indirect heat method will prevent the meat from burning while still achieving that perfect char. Move the pork closer to the direct heat briefly for the final caramelization.
Fresh Herbs: Don’t skip on the fresh herbs! They add brightness and freshness to balance the richness of the pork.

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