Tofu and Mushroom Bun Cha Hanoi with Grilled Pork

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant Vietnamese dish featuring grilled pork and marinated tofu served over rice noodles with fresh herbs and dipping sauce. This vietnamese-inspired pork ready in about 35 minutes pairs thinly sliced pork shoulder, cut into 1/2-inch cubes firm tofu, sliced shiitake mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 20 min Cook: 15 min Serves 4 Vietnamese cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, mix 1 lb thinly sliced pork shoulder, 4 tbsp fish sauce, 2 tbsp sugar, 3 minced garlic cloves, 1 tsp black pepper, and 2 minced lemongrass stalks. Marinate for at least 1 hour.
  2. Step 2: In a separate bowl, toss 8 oz firm tofu cubes and 4 oz sliced shiitake mushrooms with 1 tbsp fish sauce and 1 tsp sugar. Set aside.
  3. Step 3: Preheat a grill pan over medium-high heat. Grill the pork slices for 3-4 minutes per side until nicely charred and cooked through.
  4. Step 4: Grill the tofu and mushrooms on the same pan for 2-3 minutes per side until golden and slightly crispy.
  5. Step 5: Meanwhile, cook 8 oz rice vermicelli noodles according to package instructions, drain and rinse under cold water.
  6. Step 6: Assemble bowls with a bed of shredded lettuce, rice vermicelli noodles, grilled pork, tofu, mushrooms, pickled carrot and daikon, fresh mint, and cilantro.
  7. Step 7: Drizzle with lime juice and sprinkle 1 tsp chili flakes. Serve immediately for a fresh and flavorful meal.

Equipment for this recipe

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Frequently asked questions

How long does Tofu and Mushroom Bun Cha Hanoi with Grilled Pork take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tofu and Mushroom Bun Cha Hanoi with Grilled Pork?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced pork shoulder from drying out.

Can I substitute ingredients in Tofu and Mushroom Bun Cha Hanoi with Grilled Pork?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tofu and Mushroom Bun Cha Hanoi with Grilled Pork for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Tofu and Mushroom Bun Cha Hanoi with Grilled Pork?

Vietnamese pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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