{"id":151,"date":"2026-10-10T09:05:39","date_gmt":"2026-10-10T09:05:39","guid":{"rendered":"https:\/\/sell24h.com\/cooking\/?p=151"},"modified":"2026-10-10T09:05:41","modified_gmt":"2026-10-10T09:05:41","slug":"bun-cha-recipe","status":"publish","type":"post","link":"https:\/\/sell24h.com\/cooking\/bun-cha-recipe\/","title":{"rendered":"Bun Cha Recipe: Charcoal-Grilled Pork with Nuoc Cham (Hanoi, 2026)"},"content":{"rendered":"<p><strong>Direct answer:<\/strong> This bun cha recipe recreates Hanoi&#8217;s iconic lunch at home: caramelized charcoal-grilled pork patties and sliced pork belly served in a warm, sweet-sour nuoc cham with pickled green papaya, cold rice vermicelli, and a mountain of fresh herbs. The non-negotiables are the two porks, real charcoal smoke (or a good alternative), and a northern-style dipping broth balanced with vinegar, not lime.<\/p>\n<div class=\"hcc-recipe-card\">\n<p><strong>Bun Cha Recipe \u2014 Hanoi Charcoal-Grilled Pork with Vermicelli<\/strong><\/p>\n<ul>\n<li><strong>Prep:<\/strong> 40 minutes (+ 2 hours to overnight marinating)<\/li>\n<li><strong>Cook:<\/strong> 30 minutes<\/li>\n<li><strong>Total:<\/strong> about 3 hours including marinating<\/li>\n<li><strong>Servings:<\/strong> 4\u20136<\/li>\n<li><strong>Difficulty:<\/strong> Medium \u2014 the grill needs attention, the rest is assembly<\/li>\n<li><strong>Cuisine:<\/strong> Vietnamese (Hanoi, northern style)<\/li>\n<\/ul>\n<p><a href=\"#bun-cha-recipe-steps\">Jump to recipe steps \u2193<\/a><\/p>\n<\/div>\n<h2>In this guide<\/h2>\n<ul>\n<li><a href=\"#what-makes-this-bun-cha-recipe-authentic\">What makes this bun cha recipe authentically Hanoi<\/a><\/li>\n<li><a href=\"#bun-cha-recipe-ingredients\">Bun cha recipe ingredients<\/a><\/li>\n<li><a href=\"#bun-cha-recipe-steps\">How to make bun cha, step by step<\/a><\/li>\n<li><a href=\"#no-charcoal-grill\">No charcoal grill? 3 ways to cook bun cha at home<\/a><\/li>\n<li><a href=\"#bun-cha-mistakes\">5 mistakes that ruin homemade bun cha (and how to fix them)<\/a><\/li>\n<li><a href=\"#what-to-serve-with-bun-cha\">What to serve with bun cha<\/a><\/li>\n<li><a href=\"#learn-bun-cha-hanoi-class\">Learn this bun cha recipe in a Hanoi cooking class<\/a><\/li>\n<li><a href=\"#bun-cha-recipe-faq\">Bun cha recipe FAQs<\/a><\/li>\n<\/ul>\n<blockquote class=\"hcc-cta-box\">\n<p><strong>Craving the real thing?<\/strong> Bun cha is the most-taught dish in our Hanoi cooking classes \u2014 grill it over real charcoal with a chef, then eat what you made. <a href=\"https:\/\/wa.me\/84942757141?text=Hi%20Hanoi%20Cooking%20Class%20Team!%20I%20read%20your%20article%20%22Bun%20Cha%20Recipe%3A%20Charcoal-Grilled%20Pork%20with%20Nuoc%20Cham%22%20and%20I%27d%20like%20to%20book%20a%20class%20to%20learn%20it.\" target=\"_blank\" rel=\"noopener\">Message us on WhatsApp<\/a> and we&#8217;ll match you with a class.<\/p>\n<\/blockquote>\n<h2 id=\"what-makes-this-bun-cha-recipe-authentic\">What makes this bun cha recipe authentically Hanoi<\/h2>\n<p><strong>Direct answer:<\/strong> An authentic Hanoi bun cha recipe has four signatures: two porks (patties called <em>ch\u1ea3 vi\u00ean<\/em> plus sliced belly called <em>ch\u1ea3 mi\u1ebfng<\/em>), real charcoal smoke, a northern-style dipping broth made with vinegar rather than lime, and pickled green papaya floating in the bowl. It is a lunch dish \u2014 in Hanoi, vendors grill through midday and close by afternoon.<\/p>\n<p>The classic Hanoi marinade is deliberately simple: fish sauce, sugar, minced shallots, garlic, and black pepper. No lemongrass, no five-spice \u2014 those belong to other regions&#8217; grilled pork. The simplicity is the point: sugar caramelizes over charcoal, shallots perfume the fat, and fish sauce brings the savory depth. Every addition beyond these five moves the dish away from the Hanoi original.<\/p>\n<p>The dipping broth is where home cooks most often go wrong. Northern-style bun cha broth is warm, slightly sweet, and built on rice vinegar \u2014 not lime juice, which is a southern nuoc cham habit. The pork and pickles go <em>into<\/em> the broth; the cold vermicelli gets dipped, never mixed. When Barack Obama and Anthony Bourdain ate at Bun Cha Huong Lien in 2016, this was the bowl they had \u2014 and National Geographic has named bun cha one of the world&#8217;s top 10 street dishes (<a href=\"https:\/\/e.vnexpress.net\/news\/food-recipes\/how-to-make-hanoi-bun-cha-4687307.html\" target=\"_blank\" rel=\"noopener\">VnExpress<\/a>).<\/p>\n<p>If you want the full story of where to eat it in the city, see our <a href=\"https:\/\/sell24h.com\/cooking\/bun-cha\/\">Bun Cha Hanoi guide: best spots and 2026 prices<\/a>.<\/p>\n<h2 id=\"bun-cha-recipe-ingredients\">Bun cha recipe ingredients<\/h2>\n<p><strong>Direct answer:<\/strong> This bun cha recipe serves 4\u20136 and needs two pork cuts (belly for slices, fatty shoulder for patties), a 5-ingredient marinade, a 5-ingredient dipping broth, green papaya or carrot pickles, rice vermicelli, and a big plate of northern herbs. Fatty pork is essential \u2014 lean meat dries out on the grill.<\/p>\n<table>\n<thead>\n<tr>\n<th>Component<\/th>\n<th>Ingredient<\/th>\n<th>Amount<\/th>\n<th>Notes<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Pork patties<\/strong> (<em>ch\u1ea3 vi\u00ean<\/em>)<\/td>\n<td>Ground pork shoulder<\/td>\n<td>500 g<\/td>\n<td>Choose a fatty grind (about 20% fat) \u2014 lean pork shrinks and dries<\/td>\n<\/tr>\n<tr>\n<td><\/td>\n<td>Shallots, finely minced<\/td>\n<td>2\u20133<\/td>\n<td>Shallots, not onion \u2014 sweeter and more aromatic<\/td>\n<\/tr>\n<tr>\n<td><\/td>\n<td>Garlic, minced<\/td>\n<td>3 cloves<\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td><\/td>\n<td>Fish sauce<\/td>\n<td>2 tbsp<\/td>\n<td>Good-quality fish sauce shows in the final flavor<\/td>\n<\/tr>\n<tr>\n<td><\/td>\n<td>Sugar<\/td>\n<td>1\u00bd tbsp<\/td>\n<td>Drives caramelization and char<\/td>\n<\/tr>\n<tr>\n<td><\/td>\n<td>Black pepper<\/td>\n<td>\u00bd tsp<\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td><strong>Pork belly<\/strong> (<em>ch\u1ea3 mi\u1ebfng<\/em>)<\/td>\n<td>Pork belly, sliced 3\u20134 mm<\/td>\n<td>500 g<\/td>\n<td>Score the fat cap lightly so slices don&#8217;t curl on the grill<\/td>\n<\/tr>\n<tr>\n<td><\/td>\n<td>Shallots, finely minced<\/td>\n<td>2<\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td><\/td>\n<td>Fish sauce<\/td>\n<td>2 tbsp<\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td><\/td>\n<td>Sugar<\/td>\n<td>1\u00bd tbsp<\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td><\/td>\n<td>Vietnamese caramel sauce (<em>n\u01b0\u1edbc m\u00e0u<\/em>)<\/td>\n<td>1 tbsp<\/td>\n<td>Optional but traditional \u2014 deepens color and char<\/td>\n<\/tr>\n<tr>\n<td><strong>Dipping broth<\/strong><\/td>\n<td>Fish sauce<\/td>\n<td>3 tbsp<\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td><\/td>\n<td>Sugar<\/td>\n<td>2 tbsp<\/td>\n<td>Hanoi broth leans slightly sweet<\/td>\n<\/tr>\n<tr>\n<td><\/td>\n<td>Rice vinegar<\/td>\n<td>2 tbsp<\/td>\n<td>Northern style \u2014 not lime juice<\/td>\n<\/tr>\n<tr>\n<td><\/td>\n<td>Warm water<\/td>\n<td>250 ml<\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td><\/td>\n<td>Garlic + bird&#8217;s eye chili, thinly sliced<\/td>\n<td>2 cloves + 1\u20132 chilies<\/td>\n<td>Added to individual bowls, not cooked in<\/td>\n<\/tr>\n<tr>\n<td><strong>Pickles<\/strong> (<em>d\u01b0a g\u00f3p<\/em>)<\/td>\n<td>Green papaya, julienned<\/td>\n<td>\u00bc papaya<\/td>\n<td>Traditional; kohlrabi or carrot alone also works<\/td>\n<\/tr>\n<tr>\n<td><\/td>\n<td>Carrot, julienned<\/td>\n<td>1<\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td><\/td>\n<td>Sugar + rice vinegar<\/td>\n<td>2 tbsp each<\/td>\n<td>Quick-pickle while the pork marinates<\/td>\n<\/tr>\n<tr>\n<td><strong>To serve<\/strong><\/td>\n<td>Rice vermicelli (<em>b\u00fan<\/em>)<\/td>\n<td>400 g fresh \/ 200 g dry<\/td>\n<td>Cooked, rinsed cold, served at room temperature<\/td>\n<\/tr>\n<tr>\n<td><\/td>\n<td>Herbs<\/td>\n<td>Large mixed plate<\/td>\n<td>Perilla, lettuce, Thai basil, Vietnamese balm, cilantro \u2014 plus fish mint (<em>di\u1ebfp c\u00e1<\/em>) if you can find it; it&#8217;s Hanoi&#8217;s signature herb for this dish<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h2 id=\"bun-cha-recipe-steps\">How to make bun cha, step by step<\/h2>\n<p><strong>Direct answer:<\/strong> To make bun cha: marinate the two porks 2 hours to overnight, quick-pickle the papaya, warm the dipping broth, grill the pork over charcoal until charred at the edges, cook and cool the vermicelli, then assemble \u2014 pork and pickles into warm broth bowls, noodles and herbs on the side for dipping. Active work is about 70 minutes.<\/p>\n<ol>\n<li><strong>Mix the marinade.<\/strong> Divide the shallots, garlic, fish sauce, sugar, and pepper between two bowls. Put the ground pork in one, the sliced belly in the other (add the caramel sauce to the belly bowl if using). Mix thoroughly so every piece is coated.<\/li>\n<li><strong>Marinate 2 hours to overnight.<\/strong> Cover and refrigerate. At least 2 hours is the minimum; overnight gives noticeably deeper flavor and better char. Don&#8217;t skip this \u2014 unmarinated pork grills up bland.<\/li>\n<li><strong>Quick-pickle the vegetables.<\/strong> Toss the julienned papaya and carrot with sugar and vinegar plus a pinch of salt. Let them sit while the pork marinates \u2014 at least 30 minutes.<\/li>\n<li><strong>Make the dipping broth.<\/strong> Warm the water, dissolve the sugar, then stir in fish sauce and vinegar. Taste: it should be clearly sweet-sour-salty with no single note dominating. Keep it warm (not boiling) \u2014 in winter Hanoi, the broth is served warmer; in summer, just warm.<\/li>\n<li><strong>Shape and grill.<\/strong> Form the ground pork into flat patties about 5\u20136 cm wide. Grill over medium-high charcoal, turning every 30 seconds, until charred at the edges and cooked through \u2014 about 6\u201310 minutes. Grill the belly slices the same way. Rest 2 minutes.<\/li>\n<li><strong>Cook the noodles.<\/strong> Boil the vermicelli per package directions, drain, and rinse under cold water until completely cool. Divide among serving plates.<\/li>\n<li><strong>Assemble and eat.<\/strong> Put grilled pork and a spoonful of pickles into each bowl of warm broth; add sliced garlic and chili to taste. Set out the noodles and herb plate alongside. Eat by dipping a bundle of noodles into the broth, adding pork and herbs, and eating it all together \u2014 the warm-smoky against cool-fresh contrast is the whole point.<\/li>\n<\/ol>\n<h2 id=\"no-charcoal-grill\">No charcoal grill? 3 ways to cook bun cha at home<\/h2>\n<p><strong>Direct answer:<\/strong> No charcoal? You can still make a very good bun cha recipe with an oven broiler (5\u20138 minutes per side), a cast-iron grill pan on high heat, or an air fryer at 200\u00b0C for 10\u201312 minutes, shaking once. Charcoal smoke is ideal, but a hard char and caramelized marinade carry most of the flavor.<\/p>\n<table>\n<thead>\n<tr>\n<th>Method<\/th>\n<th>How<\/th>\n<th>Result<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Charcoal grill<\/strong> (best)<\/td>\n<td>Medium-high heat, turn every 30 seconds, 6\u201310 minutes<\/td>\n<td>Real smoke, best char \u2014 the Hanoi original<\/td>\n<\/tr>\n<tr>\n<td><strong>Oven broiler<\/strong><\/td>\n<td>Highest setting, foil-lined tray, 5\u20138 minutes per side<\/td>\n<td>Excellent char; closest to charcoal without smoke<\/td>\n<\/tr>\n<tr>\n<td><strong>Cast-iron grill pan<\/strong><\/td>\n<td>Ripping hot, in batches, don&#8217;t crowd the pan<\/td>\n<td>Good sear and grill marks; work in small batches<\/td>\n<\/tr>\n<tr>\n<td><strong>Air fryer<\/strong><\/td>\n<td>200\u00b0C (400\u00b0F), 10\u201312 minutes, shake or flip once<\/td>\n<td>Surprisingly good caramelization; easiest cleanup<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>Whichever method you use, keep the fat: pork belly slices render and self-baste, and the sugar in the marinade needs high heat to caramelize rather than steam. If your patties are steaming instead of searing, your heat is too low or your pan too crowded.<\/p>\n<h2 id=\"bun-cha-mistakes\">5 mistakes that ruin homemade bun cha (and how to fix them)<\/h2>\n<p><strong>Direct answer:<\/strong> The five classic homemade bun cha failures are lean pork (dry patties), lime in the broth (wrong region&#8217;s flavor), a cold or unbalanced broth, skipping the marinating time, and serving hot noodles. Fix them with fatty pork, rice vinegar, a warm sweet-sour-salty broth, an overnight marinade, and cold rinsed vermicelli.<\/p>\n<table>\n<thead>\n<tr>\n<th>Mistake<\/th>\n<th>Why it happens<\/th>\n<th>Fix<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Dry, crumbly patties<\/td>\n<td>Lean ground pork<\/td>\n<td>Use shoulder with ~20% fat; mix until slightly tacky so patties hold<\/td>\n<\/tr>\n<tr>\n<td>Broth tastes &#8220;off&#8221;<\/td>\n<td>Lime juice instead of vinegar<\/td>\n<td>Northern bun cha broth uses rice vinegar \u2014 lime is a southern habit<\/td>\n<\/tr>\n<tr>\n<td>Flat, one-note broth<\/td>\n<td>Wrong ratio or served cold<\/td>\n<td>Balance sweet-sour-salty with no dominant note; serve warm<\/td>\n<\/tr>\n<tr>\n<td>Bland meat<\/td>\n<td>Marinated under an hour<\/td>\n<td>Minimum 2 hours, ideally overnight in the fridge<\/td>\n<\/tr>\n<tr>\n<td>Mushy, clumpy noodles<\/td>\n<td>Served hot or not rinsed<\/td>\n<td>Rinse boiled vermicelli under cold water; serve at room temperature<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h2 id=\"what-to-serve-with-bun-cha\">What to serve with bun cha<\/h2>\n<p><strong>Direct answer:<\/strong> Serve bun cha with a side of nem r\u00e1n (crispy fried spring rolls \u2014 the classic companion, about 7,000 VND per roll at Hanoi street stalls), the full herb plate, and iced tea. For dessert, Hanoi&#8217;s famous egg coffee is the traditional follow-up \u2014 rich, sweet, and a perfect end to the meal.<\/p>\n<p>Don&#8217;t overthink the sides: bun cha is a complete bowl. The nem r\u00e1n add crunch, the herbs add freshness, and that&#8217;s genuinely all it needs. If you&#8217;re cooking the full Hanoi lunch spread, our <a href=\"https:\/\/sell24h.com\/cooking\/hanoi-pho-recipe\/\">authentic Hanoi pho bo recipe<\/a> makes a great next project \u2014 a different technique (long-simmered broth) with the same northern discipline.<\/p>\n<h2 id=\"learn-bun-cha-hanoi-class\">Learn this bun cha recipe in a Hanoi cooking class<\/h2>\n<p><strong>Direct answer:<\/strong> Bun cha is the most-taught dish in Hanoi cooking classes \u2014 nearly every school we list includes it, and it&#8217;s the easiest of Hanoi&#8217;s great dishes to genuinely recreate at home. Expect to pay $32\u201360 per person (price snapshot from our October 2026 provider research), usually including a market tour, the hands-on session, and the meal you cook.<\/p>\n<p>A recipe gets you the technique; a class gets you the judgment \u2014 how the charcoal should smell, exactly when the broth&#8217;s sweet-sour balance is right, how a chef shapes a patty that survives the grill. You&#8217;ll also pick up the market skills: choosing fatty pork shoulder by sight and julienning green papaya without a mandoline.<\/p>\n<blockquote class=\"hcc-cta-box\">\n<p><strong>Grill it with a chef first, then cook it at home forever.<\/strong> Tell us your dates and we&#8217;ll match you with a Hanoi class that teaches bun cha. <a href=\"https:\/\/wa.me\/84942757141?text=Hi%20Hanoi%20Cooking%20Class%20Team!%20I%20read%20your%20article%20%22Bun%20Cha%20Recipe%3A%20Charcoal-Grilled%20Pork%20with%20Nuoc%20Cham%22%20and%20I%27d%20like%20to%20book%20a%20class%20to%20learn%20it.\" target=\"_blank\" rel=\"noopener\">Message us on WhatsApp<\/a>.<\/p>\n<\/blockquote>\n<div class=\"hcc-key-takeaway\">\n<p><strong>Key takeaway:<\/strong> Great bun cha comes down to five decisions: fatty pork, the 5-ingredient Hanoi marinade, an overnight rest, a hard char, and a warm vinegar-based broth. Get those right and the dish is forgiving everywhere else.<\/p>\n<\/div>\n<h2 id=\"ready-to-grill\">Ready to grill Hanoi&#8217;s best lunch at home?<\/h2>\n<p>This bun cha recipe gives you the authentic Hanoi version \u2014 two porks, charcoal smoke, and a properly balanced northern broth \u2014 with realistic alternatives when you don&#8217;t own a grill. Make it once by the book; after that, you&#8217;ll adjust the broth by taste like a Hanoian. And if you want to learn it standing next to a chef over real charcoal first, that&#8217;s exactly what our <a href=\"https:\/\/wa.me\/84942757141?text=Hi%20Hanoi%20Cooking%20Class%20Team!%20I%20read%20your%20article%20%22Bun%20Cha%20Recipe%3A%20Charcoal-Grilled%20Pork%20with%20Nuoc%20Cham%22%20and%20I%27d%20like%20to%20book%20a%20class%20to%20learn%20it.\" target=\"_blank\" rel=\"noopener\">Hanoi cooking classes<\/a> are for.<\/p>\n<h2 id=\"bun-cha-recipe-faq\">Bun cha recipe FAQs<\/h2>\n<h3>Can I make this bun cha recipe without a charcoal grill?<\/h3>\n<p>Yes. An oven broiler on its highest setting (5\u20138 minutes per side) gives the closest result to charcoal. A cast-iron grill pan or an air fryer at 200\u00b0C also works well \u2014 the caramelized marinade and hard char carry most of the flavor even without smoke.<\/p>\n<h3>What pork is best for bun cha?<\/h3>\n<p>Two cuts: pork belly sliced 3\u20134 mm thick for <em>ch\u1ea3 mi\u1ebfng<\/em>, and fatty ground pork shoulder (about 20% fat) for the <em>ch\u1ea3 vi\u00ean<\/em> patties. Lean pork is the most common cause of dry homemade bun cha \u2014 fat is essential.<\/p>\n<h3>How long should I marinate the pork for bun cha?<\/h3>\n<p>Minimum 2 hours in the refrigerator; overnight is ideal and gives noticeably deeper flavor and better char. Don&#8217;t marinate at room temperature \u2014 the pork sits out too long for food safety.<\/p>\n<h3>Should bun cha broth be hot or warm?<\/h3>\n<p>Warm, not hot. In Hanoi it&#8217;s served warm in summer and warmer in winter, but never boiling \u2014 boiling heat dulls the fresh vinegar tang and wilts the pickles. Warm the water to dissolve the sugar, then let it cool to warm before serving.<\/p>\n<h3>Why is bun cha a lunch dish in Hanoi?<\/h3>\n<p>It&#8217;s a deep Hanoi tradition: vendors fire up the charcoal grills late morning, the smoke drifts down the street around noon, and most stalls sell out and close by mid-afternoon. Plan for 11:00\u201313:30; dinner bun cha is the classic tourist mistake. (More in our <a href=\"https:\/\/sell24h.com\/cooking\/bun-cha\/\">Bun Cha Hanoi guide<\/a>.)<\/p>\n<h3>Can I prepare bun cha ahead of time?<\/h3>\n<p>Partially. Marinate the pork the night before, quick-pickle the vegetables, and mix the dry broth base \u2014 then grill, warm the broth, and cook the noodles just before eating. Grilled pork reheats poorly, so always grill fresh.<\/p>\n<p><em>Sources: VnExpress International&#8217;s Hanoi bun cha recipe (2023) for technique and serving facts; our <a href=\"https:\/\/sell24h.com\/cooking\/bun-cha\/\">Bun Cha Hanoi guide<\/a> for 2026 street prices; October 2026 provider research for class price ranges.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bun cha recipe: charcoal-grilled pork patties in sweet-sour nuoc cham with green papaya \u2014 Hanoi&#8217;s lunch classic, ready at home in about an hour.<\/p>\n","protected":false},"author":1,"featured_media":152,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[17],"class_list":["post-151","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-bun-cha"],"_links":{"self":[{"href":"https:\/\/sell24h.com\/cooking\/wp-json\/wp\/v2\/posts\/151","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sell24h.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sell24h.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sell24h.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sell24h.com\/cooking\/wp-json\/wp\/v2\/comments?post=151"}],"version-history":[{"count":1,"href":"https:\/\/sell24h.com\/cooking\/wp-json\/wp\/v2\/posts\/151\/revisions"}],"predecessor-version":[{"id":153,"href":"https:\/\/sell24h.com\/cooking\/wp-json\/wp\/v2\/posts\/151\/revisions\/153"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sell24h.com\/cooking\/wp-json\/wp\/v2\/media\/152"}],"wp:attachment":[{"href":"https:\/\/sell24h.com\/cooking\/wp-json\/wp\/v2\/media?parent=151"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sell24h.com\/cooking\/wp-json\/wp\/v2\/categories?post=151"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sell24h.com\/cooking\/wp-json\/wp\/v2\/tags?post=151"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}