Hanoi vermicelli with grilled pork

Ingredients for making Hanoi Bun ChaFor 4 people

• Fresh noodles 1 kg
• Pork belly 700 gr
• Minced pork 500 gr
• Carrot 1 root
• Green papaya 1/2 fruit
• Green papaya 1/2 fruit
• Assorted raw vegetables 500 gr

(lettuce/perilla/basil/lemon balm/fish mint)

• Assorted raw vegetables 500 gr

(lettuce/perilla/basil/lemon balm/fish mint)

• Minced shallot 1 tbsp
• Minced garlic 1.5 tbsp
• Minced chili 1 little
• Oyster sauce 2 tbsp
• Honey 3 tbsp
• Caramel water 2 tbsp
• Fish sauce 1 cup

(about 220ml)

• Vinegar 1/2 cup
• (about 100ml)
• Cooking oil 1 little
• Common spices 1 little

(salt/ sugar/ ground pepper/ seasoning powder/ MSG)

How to make Hanoi Bun Cha

1 Prepare and marinate the meat

For pork belly, to remove dirt and odors, scrub it with salt, then rinse with cold water and drain. Use a knife to cut the meat into thin, bite-sized pieces.

Marinate the meat with 1/2 tablespoon minced shallots, 1/2 tablespoon minced garlic, 1/2 tablespoon seasoning powder, 1/2 tablespoon MSG, 1/2 tablespoon ground pepper, 2 tablespoons fish sauce, 1 tablespoon oyster sauce, 2 tablespoons honey, 1 tablespoon caramel, then mix well and let the meat absorb the spices for at least 30 minutes.

For the ground meat, add 1/2 tablespoon of minced shallots and 1/2 tablespoon of minced garlic, 1/2 tablespoon of seasoning powder, 1/2 tablespoon of MSG, 1/2 tablespoon of ground pepper, 1.5 tablespoons of fish sauce, 1 tablespoon of oyster sauce, 1 tablespoon of honey, 1 tablespoon of caramel. Use your hands to mix well and marinate the meat for about 30 minutes to let the spices soak in. After about 30 minutes, use your hands to take a sufficient amount of ground meat and roll it into balls.

2. Prepare other ingredients

To remove the resin and dirt, peel the carrots and papaya when you buy them, then soak them in diluted salt water for about 5-10 minutes, then rinse them with water and drain.

Carve flowers for the carrots, then cut the carrots and papaya into thin slices and put them in a bowl. Add 1/3 tablespoon of salt to the bowl and mix well, marinate for about 15 minutes, then wash the carrots and papaya again with water.

Add 1.5 tablespoons of sugar, 1/4 tablespoon of salt, 1 tablespoon of vinegar, 1/2 tablespoon of minced garlic, mix well and marinate for another 15 minutes.

3. Grill the meat

Use a brush to spread a thin layer of cooking oil on the electric grill, arrange the pork belly and meatballs on top. Grill the meat until both sides are golden brown, then take it out and put it in a bowl.

4 . Cooking fish sauce

Put the pot on the stove, add 1 cup of fish sauce (about 200ml), 1 cup of sugar (about 200gr), 1/2 cup of vinegar (about 100ml) and 2 cups of water and cook over high heat until the spices are completely dissolved and the fish sauce starts to boil, then turn off the stove. Season to taste to suit your family's taste!

5. Finished product

Arrange grilled meat, vermicelli and raw vegetables on a plate. Put pickled carrots, papaya and a little chopped chili in a bowl, then add the fish sauce and sugar that has just been cooked and stir well to complete.

With just a few simple steps, we have a fragrant and attractive Hanoi vermicelli dish that is not inferior to the one in the restaurant. When eating, you pick up a little grilled meat, vermicelli and herbs into the fish sauce bowl and enjoy. The meat has a rich flavor, fragrant with lemongrass balance the taste buds, making you want to eat forever. Hurry up and go to the kitchen and try this dish right away!