Authentic Hanoi-Style Bun Cha with Crispy Pork Belly

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A true representation of Hanoi's street food culture featuring perfectly seared pork belly, fresh herbs, and a tangy fish sauce dip. This Asian recipe (gluten free), ready in about 45 minutes, pairs pork belly, fish sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 15 min Serves 2 Vietnamese cuisine 680 cal/serving

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Ingredients

12 oz pork belly
3 tbsp fish sauce
1 tbsp brown sugar
4 cloves garlic
2 lime
1/2 cup mint leaves
1 cup bean sprouts
8 oz rice noodles
1 tsp shrimp paste
1 tbsp sesame oil

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Instructions

Step 1: Pat 12 oz pork belly dry with paper towels, then score the skin in a diamond pattern. Heat a skillet over medium-high until smoking, add pork belly skin-side down, and cook for 8-10 minutes until golden and crispy—do not flip.
Step 2: While pork cooks, whisk 3 tbsp fish sauce, 1 tbsp brown sugar, 4 minced garlic cloves, 1 tsp shrimp paste, and 1 tbsp water until dissolved. Squeeze juice from 2 limes into a bowl, add the sauce mixture, and stir until combined.
Step 3: Boil 8 oz rice noodles in salted water for 4 minutes until tender. Drain, rinse under cold water, and toss with 1 tbsp sesame oil. Arrange noodles on a plate, top with sliced crispy pork belly, and surround with 1/2 cup mint leaves and 1 cup bean sprouts. Serve with lime fish sauce dip on the side.