Bún Chả Hanoi
Bún Chả Hanoi
Ingredients
For the Ground Pork Patties
- 1 pound ground pork
- 4 garlic, cloves, minced
- 1 shallot, minced
- 1 tablespoon sugar
- 1 teaspoon chicken bouillon
- 1/2 teaspoon black pepper
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon caramel sauce
For the Pickled Vegetables
- 1 kohlrabi, thinly sliced
- 1 carrot, thinly sliced
- 2 teaspoons salt
- 2 tablespoons sugar
- 4 tablespoons white vinegar
For the Dipping Sauce (Nước Chấm)
- 3 cups water
- 1/2 cup fish sauce
- 1/2 cup sugar
For Serving
- 8 ounces vermicelli noodles
- 1 head lettuce, torn into pieces
- 1/2 cup mint leaves
- 1 cucumber, sliced
- 2 garlic, cloves, minced (optional, for sauce)
- 1 chili, minced (optional, for sauce)
Instructions
- 1
Prepare the pork patty marinade: In a large bowl, combine the ground pork, minced garlic, minced shallot, 1 tablespoon sugar, chicken bouillon, black pepper, 2 tablespoons fish sauce, oyster sauce, and caramel sauce. Mix thoroughly until all ingredients are well incorporated.
⏱️ 10 min
- 2
Marinate the pork: Cover the bowl and refrigerate the pork mixture for at least 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 120 min
- 3
Prepare the pickled vegetables: Thinly slice the kohlrabi and carrot. You can cut the carrot into decorative flower shapes if desired.
⏱️ 10 min
- 4
Salt the vegetables: In a separate bowl, toss the sliced kohlrabi and carrot with 2 teaspoons of salt. Let them sit for about 20 minutes to draw out excess water.
⏱️ 20 min
- 5
Rinse and pickle the vegetables: Rinse the salted vegetables thoroughly under cold water and drain well. Add 2 tablespoons of sugar and 4 tablespoons of white vinegar to the rinsed vegetables. Let them soak in the pickling liquid for about 1 hour before serving.
⏱️ 60 min
- 6
Prepare the dipping sauce: In a small saucepan, combine 3 cups of water, 1/2 cup of fish sauce, and 1/2 cup of sugar. Heat the mixture over medium heat, stirring until all the sugar is dissolved. Remove from heat and pour into a serving bowl. This sauce can be made ahead of time and served at room temperature.
⏱️ 10 min
- 7
Form and cook the pork patties: Once the pork is marinated, form the mixture into small, flat patties, about 1 1/2 to 2 inches in diameter. Cook the patties on a grill or in a pan over medium-high heat until thoroughly cooked through and nicely browned with grill marks, about 3-5 minutes per side.
⏱️ 15 min
- 8
Cook the vermicelli noodles: While the patties are cooking, prepare the vermicelli noodles according to package instructions. Typically, this involves soaking in hot water or boiling briefly until tender, then draining and rinsing with cold water.
⏱️ 5 min
- 9
Assemble serving plates: Arrange fresh lettuce, mint leaves, and sliced cucumbers on individual serving plates.
⏱️ 5 min
- 10
Serve: Place the cooked vermicelli noodles and the grilled pork patties alongside the fresh vegetables. Put the pickled vegetables in a small bowl. Optionally, offer small bowls of minced garlic and minced chili for individuals to add to their dipping sauce as desired. To eat, dip the pork patties, noodles, and vegetables into the prepared dipping sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bún Chả Hanoi
For the Ground Pork Patties
- 1 pound ground pork
- 4 garlic, cloves, minced
- 1 shallot, minced
- 1 tablespoon sugar
- 1 teaspoon chicken bouillon
- 1/2 teaspoon black pepper
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon caramel sauce
For the Pickled Vegetables
- 1 kohlrabi, thinly sliced
- 1 carrot, thinly sliced
- 2 teaspoons salt
- 2 tablespoons sugar
- 4 tablespoons white vinegar
For the Dipping Sauce (Nước Chấm)
- 3 cups water
- 1/2 cup fish sauce
- 1/2 cup sugar
For Serving
- 8 ounces vermicelli noodles
- 1 head lettuce, torn into pieces
- 1/2 cup mint leaves
- 1 cucumber, sliced
- 2 garlic, cloves, minced (optional, for sauce)
- 1 chili, minced (optional, for sauce)
Instructions
- 1
Prepare the pork patty marinade: In a large bowl, combine the ground pork, minced garlic, minced shallot, 1 tablespoon sugar, chicken bouillon, black pepper, 2 tablespoons fish sauce, oyster sauce, and caramel sauce. Mix thoroughly until all ingredients are well incorporated.
⏱️ 10 min - 2
Marinate the pork: Cover the bowl and refrigerate the pork mixture for at least 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 120 min - 3
Prepare the pickled vegetables: Thinly slice the kohlrabi and carrot. You can cut the carrot into decorative flower shapes if desired.
⏱️ 10 min - 4
Salt the vegetables: In a separate bowl, toss the sliced kohlrabi and carrot with 2 teaspoons of salt. Let them sit for about 20 minutes to draw out excess water.
⏱️ 20 min - 5
Rinse and pickle the vegetables: Rinse the salted vegetables thoroughly under cold water and drain well. Add 2 tablespoons of sugar and 4 tablespoons of white vinegar to the rinsed vegetables. Let them soak in the pickling liquid for about 1 hour before serving.
⏱️ 60 min - 6
Prepare the dipping sauce: In a small saucepan, combine 3 cups of water, 1/2 cup of fish sauce, and 1/2 cup of sugar. Heat the mixture over medium heat, stirring until all the sugar is dissolved. Remove from heat and pour into a serving bowl. This sauce can be made ahead of time and served at room temperature.
⏱️ 10 min - 7
Form and cook the pork patties: Once the pork is marinated, form the mixture into small, flat patties, about 1 1/2 to 2 inches in diameter. Cook the patties on a grill or in a pan over medium-high heat until thoroughly cooked through and nicely browned with grill marks, about 3-5 minutes per side.
⏱️ 15 min - 8
Cook the vermicelli noodles: While the patties are cooking, prepare the vermicelli noodles according to package instructions. Typically, this involves soaking in hot water or boiling briefly until tender, then draining and rinsing with cold water.
⏱️ 5 min - 9
Assemble serving plates: Arrange fresh lettuce, mint leaves, and sliced cucumbers on individual serving plates.
⏱️ 5 min - 10
Serve: Place the cooked vermicelli noodles and the grilled pork patties alongside the fresh vegetables. Put the pickled vegetables in a small bowl. Optionally, offer small bowls of minced garlic and minced chili for individuals to add to their dipping sauce as desired. To eat, dip the pork patties, noodles, and vegetables into the prepared dipping sauce.
⏱️ 5 min