Very Authentic Bún Chả Hà Nội (Recipe from a Hanoian)

Name: Very Authentic Bún Chả Hà Nội (Recipe from a Hanoian)
Prep time: 1 h
Cook time: 30 min
Yield: 4 people
Ingredients: 1 pound pork belly; 1 pound ground pork; 2 tbsp chopped white parts of the scallion; 2 tbsp chopped green parts of the scallion; 2 tbsp minced shallot; 1 tbsp minced garlic; 6 tbsp fish sauce; 3 tbsp sugar; 2 tbsp oyster sauce; 1 tsp black pepper powder; 2 tbsp Vietnamese caramel sauce; 2 tbsp cooking oil; 0.3 pound carrot; 0.3 pound green papaya; 1 tsp salt; 2 tbsp sugar; 2 tbsp rice vinegar; 3 tbsp fish sauce; 15 tbsp water; ¾ tbsp rice vinegar; ¾ tbsp lime juice; 3 tbsp sugar; minced garlic; minced chili; black pepper powder; 1 pack rice vermicelli noodles; Salad; Vietnamese herbs (perilla, Vietnamese balm, cilantro...)

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5.0

6 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Servings
4 people
Course
Main Course, Dinner
Cuisine
Vietnamese

Very Authentic Bún Chả Hà Nội (Recipe from a Hanoian)

Gael Pickett

Report

Bún Chả Hà Nội is a specialty of Hanoi, Vietnam's capital city. It has captured the hearts of President Barack Obama and Chef Anthony Bourdain. Creating authentic Bún Chả at home is much easier than you might imagine.

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Ingredients

Servings

Grilled Pork:

1 pound pork belly (450g) (without skin)
1 pound ground pork (450g)
2 tbsp chopped white parts of the scallion
2 tbsp chopped green parts of the scallion
2 tbsp minced shallot
1 tbsp minced garlic
6 tbsp fish sauce
3 tbsp sugar
2 tbsp oyster sauce
1 tsp black pepper powder
2 tbsp Vietnamese caramel sauce
2 tbsp cooking oil

Dipping fish sauce:

0.3 pound carrot (150g)
0.3 pound green papaya (150g) (or kohlrabi)
1 tsp salt
2 tbsp sugar
2 tbsp rice vinegar (or distilled vinegar, apple cider vinegar)
3 tbsp fish sauce
15 tbsp water (230ml)
¾ tbsp rice vinegar
¾ tbsp lime juice
3 tbsp sugar
minced garlic (to your taste)
minced chili (to your taste)
black pepper powder (to your taste)

Other Ingredients:

1 pack rice vermicelli noodles
Salad
Vietnamese herbs (perilla, Vietnamese balm, cilantro...)

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Instructions

Marinate the pork

Finely chop the scallions (green and white parts separated). Mince the shallot and garlic.
In a bowl, mix together the fish sauce, oyster sauce, sugar, Vietnamese caramel sauce, and black pepper powder.
Pork Belly:- Remove the skin from the pork belly (optional) and thinly slice it to about 1.5 inches (4 cm).- Season the pork belly with half of the sauce, half of the garlic and shallot, and all of the white parts of the scallion. Allow it to marinate for one hour.
Pork Patties:- Mix the remaining sauce, garlic, shallot, and all of the green parts of the scallion with the ground pork until well combined. Add the cooking oil and mix again (the oil helps keep the meatballs juicy when grilling). Allow the mixture to rest for 30 minutes to one hour.- Shape the marinated ground pork into mini hamburger patties.

Grill the pork

Charcoal Grill (yielding the best flavor): + Put the pork on the grill rack and grill each side for 3-4 minutes.
Air Fryer (more convenient):+ Place the pork in the air fryer basket.+ Cook it at 350°F (180°C) for 10 minutes.+ Flip the meat and cook for another 5 minutes.
Oven (for large batches):+ Heat the oven to 390°F (200°C).+ Arrange the meat on the rack with the drip tray underneath.+ Bake the pork belly and pork patties for 20 minutes or until they achieves a golden brown color. + Flip them and grill for an additional 15 minutes.

Make the dipping sauce

Peel and thinly slice the green papaya and carrot. You can use a mandolin to slice them even thinner, but be cautious not to cut yourself.
Soak the green papaya in water with salt for 30 minutes to remove the milky sap, then rinse and drain it well (skip this step if using kohlrabi).
Mix the carrot and papaya slices with salt, sugar and vinegar. After 15 minutes, you'll have Dưa Góp pickles.
Finely chop the garlic and chili.
Combine the fish sauce, sugar, water. Cook the mixture over low heat until the sugar has dissolved completely. Add vinegar and lime juice.
Add the garlic, chili, carrot, and pickles to the saucepan. Stir thoroughly to combine. Let it sit for 15 minutes before serving.

Prepare the rice noodles & vegetables

Cook the rice noodles following the directions on the package.
Rinse and drain the lettuce and herbs.

Assemble & Enjoy

Place the grilled pork in a bowl, then pour the fish sauce with pickles over the pork.
During winter time, the locals often heat up the fish sauce broth.
You could dip the rice noodles and herbs into the sauce in the bowl, then eat.Or you could place the rice noodles and herbs into into the bowl altogether, and enjoy.