Caramelized Pork Vermicelli Bowl — Bun Cha Hanoi
Hanoi street classic of caramel-glazed pork patties grilled over high heat, served in a warm fish sauce broth with rice vermicelli, pickled green papaya, and a herb plate of perilla, mint, and lettuce.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince shallot and garlic. Peel papaya and carrot, slice into thin ribbons. Slice red chillies into rings. Pick herb leaves from stems, stack lettuce on a plate.
Build 1
Knead pork with shallot, garlic, fish sauce, dark soy, brown sugar, white pepper, and oil off the heat for 2 minutes until tacky and uniform. Shape 12 small flat patties and rest in fridge 10 minutes.
Build 2
Toss papaya and carrot ribbons with rice vinegar and a pinch of salt off the heat for 5 minutes until ribbons soften and turn glossy. Drain excess liquid and stir in chilli rings.
Simmer
Whisk fish sauce, granulated sugar, lime juice, hot water, and 120ml warm water in a small saucepan over low heat 3 minutes until sugar dissolves and broth turns clear pale amber.
Boil
Bring a medium pot of water to rolling boil over high heat 5 minutes. Drop vermicelli in, cook 4 minutes until just tender. Drain, rinse under cold water, and shake until noodles loosen. While noodles cook, heat grill pan over high 3 minutes until ripping hot.
Grill
Brush pork patties with oil, lay on hot grill pan in batches if needed, cook 3 minutes per side until edges char and pork releases cleanly with deep mahogany crust.
Plate
Slide patties into warm broth with pickles. Set vermicelli on plates alongside herb and lettuce platter. Serve with broth bowl for dipping each bite.
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