Imagine a dish that captures the vibrant essence of Vietnamese street food, where every bite tells a story of tradition, bold flavors, and culinary artistry. Bun Cha Hanoi is not just a meal; it's a mouthwatering journey through the bustling streets of Vietnam's capital, promising to revolutionize your home cooking and impress even the most discerning food lovers. Get ready to unlock the secrets of this legendary dish that has food enthusiasts around the world craving more!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- 1 lb ground pork
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 clove garlic, minced
- 1 teaspoon black pepper
- Rice vermicelli noodles
- Fresh herbs (mint, cilantro)
- Fresh lettuce leaves
- Pickled vegetables for garnish
Instructions
- Begin by preparing the marinade for the ground pork. In a mixing bowl, combine the ground pork, fish sauce, sugar, minced garlic, and black pepper. Mix well until all the ingredients are evenly incorporated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 15 minutes to allow the flavors to meld.
- While the pork is marinating, prepare the rice vermicelli noodles according to the package instructions. Typically, this involves soaking the noodles in hot water for about 10-15 minutes until they are tender. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
- Next, prepare the fresh herbs and lettuce. Rinse the mint and cilantro under cold water, then pat them dry with a paper towel. Tear the lettuce leaves into manageable pieces. Arrange the herbs and lettuce on a serving platter for easy access during assembly.
- After the pork has marinated, preheat your grill or grill pan over medium-high heat. Once hot, form the marinated pork into small patties or meatballs, about the size of a golf ball. Place the patties on the grill, making sure not to overcrowd the grill surface.
- Grill the pork for about 4-5 minutes on each side or until they are nicely charred and cooked through. The internal temperature should reach 160°F (70°C). Once cooked, remove the pork from the grill and let it rest for a few minutes.
- To serve, place a portion of the cooked rice vermicelli noodles in a bowl. Top with the grilled pork patties, a generous handful of fresh herbs, and lettuce leaves. Add pickled vegetables on the side for garnish and extra flavor.
- For an authentic experience, drizzle a little extra fish sauce or a dipping sauce of your choice over the assembled bowl. Enjoy your Grilled Pork with Rice Vermicelli Bun Cha Hanoi!
Tips
- Marination is Key: Allow the pork to marinate for at least 15-30 minutes to ensure maximum flavor absorption. For even more depth, you can marinate overnight.
- Meat Matters: Use ground pork with a slightly higher fat content (around 20%) to keep the meat juicy and flavorful when grilling.
- Grill Temperature: Maintain a medium-high heat to achieve those perfect char marks without drying out the meat.
- Herb Freshness: Use the freshest herbs possible - mint and cilantro should be vibrant and crisp for the most authentic flavor profile.
- Dipping Sauce Hack: Create an extra flavorful dipping sauce by mixing fish sauce, lime juice, sugar, and a touch of chili for added complexity.
- Noodle Preparation: Rinse rice vermicelli in cold water after cooking to prevent clumping and maintain a perfect texture.
- Serving Suggestion: Serve immediately after grilling to enjoy the optimal temperature and texture of the pork and noodles.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 25g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 85mg
