Authentic Bun Cha Hanoi

Ingredients

• 500 g Pork shoulder, minced
• 300 g Pork belly, thinly sliced
• 4 tbsp Fish sauce
• 3 tbsp Sugar
• 2 tbsp Shallots, minced
• 2 tbsp Garlic, minced
• 1 tbsp Caramel sauce (Nuoc Mau)
• 400 g Dried rice vermicelli noodles
• 1 cup Green papaya or Kohlrabi, sliced
• 0.5 cup Carrot, sliced
• 2 cups Fresh herbs (Mint, Perilla, Thai Basil)
• 2 tbsp Rice vinegar

Instructions

1. 1

   Marinate the minced pork and pork belly separately with fish sauce, sugar, caramel sauce, minced shallots, and half the garlic for at least 30 minutes.

2. 2

   Prepare the quick-pickled vegetables by mixing the sliced papaya and carrots with vinegar, sugar, and a pinch of salt; let sit for 20 minutes.

3. 3

   Form the minced pork into small, flat circular patties about 2 inches in diameter.

4. 4

   Grill the pork patties and pork belly slices over charcoal until charred and cooked through, or use a broiler/grill pan as an alternative.

5. 5

   Prepare the dipping sauce by combining 1 cup warm water, 3 tbsp fish sauce, 2 tbsp sugar, 1 tbsp vinegar, and the remaining minced garlic and chili.

6. 6

   Cook the rice vermicelli noodles according to package instructions, drain, and set aside in small bundles.

7. 7

   Assemble by placing the grilled meats directly into individual bowls of the warm dipping sauce.

8. 8

   Serve the meat-filled sauce bowls alongside the plates of noodles, fresh herbs, and the pickled vegetables.