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Bun Cha Hanoi

By Executive Chef Sandip Narang

Vietnamese dish of grilled pork and noodle from Hanoi served with grilled pork patties over a bowl of rice noodle and herbs with a dipping sauce.

  1. Boil palm sugar and fish sauce on low heat for few minutes until the sugar dissolves completely. Keep it aside for cooling.
  2. Make a paste of garlic, lemon grass and shallots.
  3. Mix the palm sugar mixture, garlic mixture and minced pork in a bowl. Place in the refrigerator to marinate properly.
  4. For dipping sauce, whisk the fish sauce, lime juice, palm sugar and chilli in a bowl until mixed well.
  5. Place the noodles in a bowl, Cover with boiling water and set aside for 5-10 minutes or until tender. Drain and divide among bowls.
  6. Make small patties of the marinated pork mince. Char grill the patties on medium heat till it’s cooked and is lightly gets charred color.
  7. In a bowl top noodles with patties and serve bean sprouts, basil, lettuce and dipping sauce.



  • 10 Grams grated palm sugar
  • 20 Gram fish sauce
  • 2 Garlic cloves chopped
  • 2 Chopped lemongrass stem
  • 20 Gram shallots chopped
  • 500g Minced Pork
  • 200g dried rice stick noodles
  • 10 ml Refined Oil
  • 100g bean sprouts
  • Basil sprig for garnish
  • Iceberg lettuce

For Dipping sauce

  • 80ml fish sauce
  • 125ml fresh lime juice
  • 20 grams grated palm sugar
  • 2 fresh red chiliesfinely chopped