BUN CHA  is one of the most popular delicacies of Vietnam. Thought to be originated from Hanoi hence often called Bun cha Hanoi, Bun cha can easily be found everywhere on the streets of Ho Chi Minh City.


When President Barack Obama visited Vietnam in 2014, the late Anthony Bourdain took the President to enjoy the casual diner at a very local Bun Cha store in Hanoi.  Here we can’t have the taste of their conversation but we can have the taste of what they ate.    I am happy to share how I make my version of Bun Cha.  Bun Cha patties   are generally made of minced pork but since I don’t eat pork my versions are made with minced beef instead.  Below is a recipe for my version.  



  • 500gr of Minced beef + 200gr of minced chicken.  this is my substitute for the use of minced pork.  Minced beef is a little tougher than pork because of the lack of fat but mixing it with chicken will make your beef patty tender 

  • US beef short plate – cut into approximately 8 – 10cm length (optional). this is my substitute for the use of pork belly

  • Crab/seafood spring rolls if you can find ready pack ones in your local Asian grocery store, it will save you a lot of work from making them yourself from scratch

2 cloves of garlic


1 tbs water (optional)

  • Vermicelli
  • Fish sauce
  • a pinch of Sugar
  • a pinch of black pepper – for seasoning
  • Thai Basil 
  • Mint Leaves
  • Cucumber – ct into julienne
  • Chilli (optional)
  • 1 large Carrot  –  cut into julienne
  • Lettuce leave – shred
  • 3 large cloves of Garlic – chopped
  • 3 sprigs of Spring onion –  chopped them fine
  • 1 tbs of breadcrumbs
  • Roasted Peanuts
  • Thai basil
  • Mint
  • Peanut



In a large bowl, marinate the US short plate with 1 tsp of cooking oil, 1 tsp of fish sauce, a pinch of sugar, a pinch of black pepper, 1/4 of the garlic, 1/4 of the spring onion, mix well, and keep in the fridge for at least 30 minutes.



  • In a large bowl, add minced beef, minced chicken with 1 tsp of cooking oil, 1 tsp of fish sauce, a pinch of sugar
  • Add a pinch of black pepper, 1/4 of garlic, 1/4 of spring onion, breadcrumbs, mix well and shape into small patties, set aside.

Whilst the meats are being marinated in the fridge, let’s prepare the sauce 

  • In a small pot heat fish sauce on low heat, 
  • once the fish sauce starts to simmer add 1 tsp of sugar, continue to simmer, add water continue to simmer for further 5 minutes, add 1 smashed whole  garlic, the white part  of spring onions
  • taste for the balance of water, fish sauce, and sugar, add the necessary