PROMOTE BRENDAN PANG’S CLASS: “COOK LIKE A STAR, WITH A STAR: BRENDAN PANG IN MAY”

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Bun Cha Hanoi - Hanoi style BBQ pork and Noodles

Servings
2
Prep
20 m
Cook
20 m

Recipe By: Chef Ha Nguyen

This is one of Hanoi staple grilled pork with a sweet fish broth and rice noodles - once eaten by president Obama and late chef Anthony Bourdain in Hanoi.

Ingredients

200 g Pork neck or pork shoulder
. . Marinade (1 tasp fish sauce, 1 tsp honey, 1/2 tsp caramel, 4 white onion smashed, 1 shallot smashed, 2 garlic smashed, 1 tsp lemon grass water, black pepper and salt)
to boil . Soup or dipping sauce (2 tasp fish sauce, 2 tasp sugar, 2 tasp lime juice, 1 tasp vinegar, 1 tsp garlic minced, 1 tsp chilli minces)
1 cup each pp Garnish ( Vietnamese noodle -bun, perrilla, balm mint, spouts, lettuce)

Directions

1

In a mixing bowl, combine the pork mince and the marinade ingredients and mix well. Cover and marinate both meats in the fridge for 2 hours, or overnight for a better result.
Form the pork mixture into small balls with oiled hands, then slightly press down on each ball to form patties, about 5 cm (2 inches) in diameter and 1 cm (½ inch) thick. You can skewer the sliced meats.
You can pan fried the pork patties or heat a charcoal grill or barbecue to medium-high and grill the patties for 4 minutes on each side. Grill the pork skewers for 2 minutes on each side or until brown.
For the dipping sauce, add fish sauce, vinegar, sugar and water to a saucepan. Mix, then bring to the boil. Transfer to a dipping bowl and add chilli, garlic and lime juice.
Place the noodles, herbs and patties on a platter.
Divide the sauce dipping bowls. Each guest should have their own dipping bowl, with all the ingredients in the middle of the table. Take a mixture of noodles, herbs and meat, and dip into the warm fish sauce with each mouthful.