Bún Chả Hà Nội 🔥

Name: Bún Chả Hà Nội
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 2-4 servings
Cuisine: Cocina vietnamita
Ingredients: 400 g pork shoulder, thin-sliced (with some fat); 300 g pork mince, fatty, rolled into small patties; Marinade: 3 tbsp fish sauce, 2 tbsp sugar, 1 tbsp lime, 2 cloves garlic, 1 shallot, dash of pepper; 1.5 L dipping broth (nước chấm): 4 tbsp fish sauce; 3 tbsp sugar; 2 tbsp vinegar/lime; 600 ml water; 1 crushed garlic; 2 sliced chilies; black pepper; 1 small green papaya + 1 carrot, julienned, quick-pickled; 500 g cold rice vermicelli (bún); 200 g each lettuce; mint; perilla; basil; sliced onion; Charcoal grill or cast-iron pan

The bowl that two presidents have squatted over on a Hanoi plastic stool: charcoal-grilled pork — fatty minced patties and marbled slices — dropped into a warm fish-sauce bath with green papaya and carrot, then lifted out with cold vermicelli, herbs and a crushed garlic-chili bite. Obama-and-Bourdain famous, but it predates the fame by a century.

Red River Delta Cocina vietnamita ⏱ 45 min Media

Método

1

Marinate both sliced pork and patties at least 30 minutes; warm the broth ingredients (dissolve sugar, never boil the fish sauce) and add raw garlic and chili to the served bowl.
2

Grill over hot charcoal (or sear in a dry pan in batches): slices until edges caramelise, patties pressed thin and cooked through, 2–3 minutes a side.
3

Drop the pickled papaya and carrot into the warm broth so it turns into a sweet-sour plunge bath.
4

Plate the cold bún, herbs and onion in a bowl; lay hot grilled pork straight on top and pour the broth around, halfway up.
5

Eat like Hanoians: lift noodles, herb and a piece of pork together with chopsticks and spoon, sip the broth between bites.

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Bún Chả Hà Nội 🔥

Método

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