How to Make Hanoi Style Vermicelli Noodles with Grilled Pork (Bun Cha Hanoi)

Name: How to Make Hanoi Style Vermicelli Noodles with Grilled Pork (Bun Cha Hanoi)
Total time: 90 min
Ingredients: 1 ½ lb Ground pork; 2 tbsp + ¾ cups Fish sauce; 2 tbsp Oyster sauce; 3 tbsp Brown sugar; ½ tsp Black pepper, ground; 1 tbsp Rice, roasted powder; ½ tsp MSG; ¼ cups Lemongrass, minced; 10 Garlic; 1 Shallot; 2 tsp Vegetable oil; Lettuce; Cucumber; Vietnamese herbs; 14 oz Rice vermicelli noodle, dried; 2 cups Papaya, thinly sliced; 2 tsp Salt; 1 tbsp + ¾ cups Sugar; 2 tbsp Vinegar; 3 tbsp Lime; 2 cups Coconut; 2 Chili pepper

By Vicky Pham · 90 min

Ingredients

Ground pork1 ½ lb
Fish sauce2 tbsp + ¾ cups
Oyster sauce2 tbsp
Brown sugar3 tbsp
Black pepper · ground½ tsp
Rice · roasted powder1 tbsp
MSG½ tsp
Lemongrass · minced¼ cups
Garlic10
Shallot1
Vegetable oil2 tsp
Lettuce
Cucumber
Vietnamese herbs
Rice vermicelli noodle · dried14 oz
Papaya · thinly sliced2 cups
Salt2 tsp
Sugar1 tbsp + ¾ cups
Vinegar2 tbsp
Lime3 tbsp
Coconut2 cups
Chili pepper2

Instructions

In a large bowl, combine the ground pork with the fish sauce, oyster sauce, brown sugar, black pepper, roasted rice powder, MSG, lemongrass, garlic and shallot.
Oil your hands with vegetable oil and shape the mixture into 32 small patties.
Grill over charcoal for about 8 minutes per side, or until lightly charred. Alternatively, pan-fry on high heat or air-fry at 350°F for about 5 minutes per side.
In a medium bowl, toss the sliced papaya with the salt and let it sit for 30 minutes.
Rinse the salted papaya under cold water, squeeze out the excess water and drain.
Mix the papaya with the water, sugar and vinegar, then set aside.
In a large bowl, stir the water and sugar until the sugar fully dissolves.
Add the fish sauce, lime juice, coconut soda, garlic and chilli and adjust to taste if needed.
Cook the rice vermicelli according to the package instructions.
For each serving, put pork patties and pickled papaya in a small bowl and cover with the dipping sauce.

Summarized from Vicky Pham's video. Watch it for the details.

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