Authentic Bun Cha Hanoi
Smoky patties floating in a light dipping sauce, tangy and slightly sweet.
Equipment
- 1 Large Tefal
Ingredients
- 400g ground pork
- 1 garlic clove, minced finely
- 1 small white onion, finely chopped
- 1 tsp oyster sauce
- 1 tsp white pepper
- Salt and sugar, to taste
- 1 tsp cornstarch + 3 tbsp water
- 1 tbsp tbsp oil (for cooking)
For The Pork Belly (optional)
- 200g thin pork belly slices
- 1 tsp clove garlic, minced
- 1 tsp oyster sauce
- 1 tsp soy sauce
- 1 tsp rice vinegar
- Salt and sugar, to taste
- 1tbsp oil (for frying)
For The Dipping Sauce
- 1 cup water
- 4 tbsp fish sauce
- 2 tbsp fresh lime juice
- 2 tbsp sugar
- 3 cloves garlic, minced
- 1 tsp rice vinegar
- 3 bird's eye chilies, sliced (optional)
For Serving
- 200 g dried rice vermicelli noodles
- Fresh coriander
- Lettuce leaves
- Pickled carrots or jalapeños
- Thinly sliced red chili
- Lime wedges
Instructions
- Follow package instructions for vermicelli preparation, once cooked immerse them in cold water. Dry noodles completely because wet noodles are a buzzkill.
- Mix cornstarch slurry and salt together. Mix pork with onion, garlic, oyster sauce, pepper, and a small amount of sugar in a clean mixing bowl. Mix well until they all stick together. Shape into small patties—golf-ball size but not thick. Set aside.
- In preparing the pork belly, roll that in with the rest of the marinade ingredients: soy sauce, oyster sauce, garlic, glug of vinegar, pinch of sugar. Let that rest and taste the rest.
- Mix in a small bowl the fish sauce, water, lime juice, vinegar, sugar, garlic, and chili. Taste it. Make it off-taste something. You're looking for sweetness, saltiness, and some zing.
- Heat some oil in a pan over medium heat. Sear the patties golden and cooked through, a couple minutes per side. Do the same with the pork belly, if you're using it—it will crisp quickly.