Hanoi Style Noodles with Grilled Pork and Meatballs (Bún Chả Hà Nội)
Anthony Bourdain and President Obama brought a lot of attention to this Vietnamese dish a few years ago when they dined together in Hanoi. For such a flavorful, perfect summer dinner, I cannot stress how fairly simplistic this is to make. Not to mention how impressive it’ll make you look 😉
Cooking Method
Stovetop
Oven
Time
🕒🕒
Recipe
Ingredients (5-6 Servings)
—Marinade
1 LB GROUND PORK
1 LB PORK SHOULDER, SLICED IN THIN 2 IN. STRIPS
2 TBSP FISH SAUCE
2 TBSP OYSTER SAUCE
2 TBSP SOY SAUCE
4 TBSP SUGAR
1 TSP PEPPER
1/4 CUP LEMONGRASS, MINCED
2 TBSP GARLIC, MINCED
—Sides
LETTUCE
BEAN SPROUTS
MINT
PERILLA
CILANTRO
VERMICELLI NOODLES
—Dipping sauce
2 TEASPOONS SALT
1 CUP HOT WATER
3/4 CUP SUGAR
1/2 CUP FISH SAUCE
JUICE OF 1 FRESH LIME
1 CAN OF COCO RICO SODA
6 GARLIC CLOVES, MINCED
2 THAI CHILIS, CHOPPED
PICKLED CARROTS AND RADISH*
*This can be purchased pre-made or you came make your own using this recipe.
Instructions
Prep the pickled daikon radish and carrots the night before.
Divide all the ingredients in the marinade in half and place in two separate bowls, one with ground pork, the other with pork shoulder. Mix well with your hands and let it sit covered in the refrigerator for at least 30 minutes or overnight.
While waiting, prep the dipping sauce and sides.
After 30 minutes, form the ground pork into 2 in. patties and bake meatballs and pork shoulder for 10 minutes at 400 degrees. Then flip and broil for another 10 minutes until browned. Traditionally, you would cook this over a BBQ grill but this is less of a hassle.
When meat is ready, place a serving in a bowl, ladle the dipping sauce over and add pickled daikon and carrots. Eat by dipping noodles, herbs and veggies in the sauce.
