Bún Chả Hanoi

Introduction to Bún Chả Hanoi

Bún Chả Hanoi is a quintessential Vietnamese dish that hails from the bustling streets of Vietnam's capital, Hanoi. This dish captures the essence of Vietnamese culinary tradition, combining fresh ingredients with bold, aromatic flavors. Dating back to the early 1950s, Bún Chả has remained a favorite among locals and tourists alike, offering a perfect blend of savory grilled pork, fresh herbs, and tangy dipping sauce served over a bed of rice vermicelli. This dish is a lunchtime staple in Hanoi, often enjoyed for its balance of flavors, textures, and delightful presentation.

Ingredients for Bún Chả Hanoi

• Pork Belly: 500g
• Pork Mince: 500g
• Lemongrass: 2 stalks
• Garlic: 4 cloves
• Shallots: 2 medium
• Fish Sauce: 60ml
• Sugar: 50g
• Honey: 30ml
• Black Pepper: 1 teaspoon
• Rice Vermicelli: 500g
• Nuoc Mam Dressing (for dipping sauce)
• Lettuce: 1 head
• Coriander: A handful
• Mint: A handful
• Chili: To taste
• Cucumber: 1, sliced
• Pickled Carrots and Daikon: To serve

Preparing the Ingredients

Begin by preparing the pork belly and pork mince. Thinly slice the pork belly into bite-sized pieces. For the marinade, finely chop the lemongrass, mince the garlic, and dice the shallots. Combine these aromatics in a bowl with fish sauce, sugar, honey, and black pepper. Mix well to create a fragrant marinade for the pork pieces.

Marinating the Pork

1. Add the sliced pork belly and pork mince to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 2 hours or overnight for deeper flavor infusion.
2. Once marinated, prepare a charcoal grill or preheat the oven's grill function for cooking.

Grilling the Pork

1. Thread the marinated pork belly slices onto skewers or place them directly on the grill.
2. Place the pork mince in small patties onto a grilling tray or form into patties and grill on direct heat.
3. Grill the pork for about 15-20 minutes, turning occasionally until the meat is cooked through and a beautiful caramelization forms. Keep an eye on the cooking time and use a cooking timer for accuracy.

Preparing the Noodles and Herbs

While the pork is grilling, bring a pot of water to a boil and cook the rice vermicelli as per packet instructions. Drain and rinse under cold water to prevent sticking.

• Wash and dry the lettuce, coriander, and mint. Chop the lettuce into bite-sized pieces.
• Slice the cucumber thinly and prepare the pickled carrots and daikon.

Assembling the Dish

1. Divide cooked rice vermicelli among serving bowls.
2. Top with grilled pork belly and pork mince.
3. Arrange fresh lettuce, coriander, mint, cucumber, and pickled carrots and daikon around the noodles.
4. Serve with a side of Nuoc Mam Dressing for dipping.

Enjoying Bún Chả Hanoi

Once assembled, Bún Chả Hanoi is ready to be enjoyed. Dip the grilled pork belly and pork mince in the zesty Nuoc Mam Dressing, and savor each bite with a little bit of noodles and fresh herbs. Customize your bites by wrapping the ingredients in lettuce or enjoy with sliced chili for an extra kick. This balance of textures and flavors defines the authentic experience of consuming this famous Vietnamese delicacy.

Whether enjoyed as a casual meal or a culinary exploration, Bún Chả Hanoi offers a taste of Vietnamese culture and cuisine, inviting diners to experience the country's rich heritage embedded within the humble yet extraordinary dish.