Northern Vietnam Vermicelli Noodles with Grilled Pork Meatballs (Bun Cha Hanoi)

Name: Northern Vietnam Vermicelli Noodles with Grilled Pork Meatballs (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, fish sauce, oyster sauce, brown sugar, black pepper, roasted rice powder, MSG, lemongrass, garlic and shallot.
Oil your hands with vegetable oil and roll the mixture into 32 small patties.
Grill the patties over charcoal for about 8 minutes per side, until lightly charred. Alternatively, pan-fry on high heat on the stovetop, or air-fry at 350°F for about 5 minutes per side.
In a medium bowl, mix the sliced papaya with the fine sea salt and let it sit for 30 minutes. Rinse under cold running water, squeeze out the excess water and drain.
Mix the papaya with the granulated sugar, white vinegar and 1 cup hot water. Set aside.
In a large bowl, stir the 1 cup hot water and ¾ cup granulated sugar until the sugar has fully dissolved. Add the fish sauce, lime juice, coconut soda, garlic and chilies. Adjust to taste if needed.
Cook the noodles according to the package instructions.
For each serving, place pork patties and pickled papaya in a small bowl and cover with the dipping sauce. Serve with the noodles and a platter of vegetables and herbs.

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

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