BÚN CHẢ
Rice vermicelli
Rice vermicelli ("bún") is a staple all over Vietnam. My first night in Hanoi, this one in particular was a must-order. Bún chả. You really can't go to Hanoi without trying bún chả. It comes with grilled pork sausage patties, a basket of herbs, bean sprouts, pickled veggies, and, once again, the ever-important nước chấm sauce (pour it over everything). A note on bún: Vermicelli is found in many noodle soups too like bún rieu, a tomato broth soup with crab and bún bò Huế (pronounced "boon ba hway") with beef (bò). There are many, many bún dishes that didn't make this list but are nonetheless popular and delicious.
Bún chả is a Vietnamese dish of grilled pork and noodle, which is thought to have originated from Hanoi, Vietnam
Bun cha is served with grilled fatty pork (chả) over a plate of white rice noodle (bún) and herbs with a side dish of dipping sauce. The dish was described in 1959 by Vietnamese food writer Vu Bang (1913–1984) who described Hanoi as a town "transfixed by bún chả." Hanoi’s first bún chả restaurant was on Gia Ngư, Hoàn Kiếm District, in Hanoi's Old Quarter.
Bún chả originated and remains very popular in Hanoi. Outside of Hanoi, across all regions of Vietnam, a similar dish of rice vermicelli and grilled meat called bún thịt nướng is alternately served.
Rice vermicelli
Rice vermicelli ("bún") is a staple all over Vietnam. My first night in Hanoi, this one in particular was a must-order. Bún chả. You really can't go to Hanoi without trying bún chả. It comes with grilled pork sausage patties, a basket of herbs, bean sprouts, pickled veggies, and, once again, the ever-important nước chấm sauce (pour it over everything). A note on bún: Vermicelli is found in many noodle soups too like bún rieu, a tomato broth soup with crab and bún bò Huế (pronounced "boon ba hway") with beef (bò). There are many, many bún dishes that didn't make this list but are nonetheless popular and delicious.
Bún chả is a Vietnamese dish of grilled pork and noodle, which is thought to have originated from Hanoi, Vietnam
Bun cha is served with grilled fatty pork (chả) over a plate of white rice noodle (bún) and herbs with a side dish of dipping sauce. The dish was described in 1959 by Vietnamese food writer Vu Bang (1913–1984) who described Hanoi as a town "transfixed by bún chả." Hanoi’s first bún chả restaurant was on Gia Ngư, Hoàn Kiếm District, in Hanoi's Old Quarter.
Bún chả originated and remains very popular in Hanoi. Outside of Hanoi, across all regions of Vietnam, a similar dish of rice vermicelli and grilled meat called bún thịt nướng is alternately served.
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VIETNAMESE PORK MEATBALL AND NOODLE SALAD
(BUN CHA) These tender pork meatballs in a savory broth are served family-style with thin rice noodles, crisp lettuce, and fresh herbs. For the Pork Meatballs 2 tbsp. sugar 5 tbsp. water 1 lb. ground pork 1 large shallot, minced as small as possible 3 tbsp. fish sauce 1⁄4 tsp. freshly ground black pepper For the Sauce and Serving 2 tbsp. fish sauce 2 tbsp. rice vinegar 1 tsp. brown sugar 1 1⁄2 cups water 1⁄2 tsp. minced or grated garlic 1 red thai chile, minced 2 tbsp. green papaya, cut into 1⁄4"-thick slices (optional) 1 lb. thin rice noodles 1⁄2 head red leaf lettuce, torn into small pieces 2 cups loosely packed selection of Asian herbs, such as cilantro, perilla, mint, sawtooth coriander, ngo herb, shiso, or Thai basil |
InstructionsFor the meatballs: In a small saucepan, combine the sugar with 3 tablespoons water and cook over high heat until a dark brown caramel forms, about 8 minutes. Remove from the heat and add 2 tablespoons cold water, swirling the pot.
In a large mixing bowl, combine the pork, shallot, fish sauce, caramel sauce, and pepper, and marinate in the refrigerator for 1 1⁄2 hours.
For the sauce: Combine fish sauce, vinegar, brown sugar, water, garlic, chile and green papaya in a large mixing bowl. Set aside to marry the flavors
To assemble: Bring a pot of water to a boil and cook the noodles according to the directions on their package. Drain, then rinse under cold water to halt the cooking process.
Shape marinated pork into small patties, about 15 to 20 in all. Heat a charcoal grill or a broiler to high. Grill or broil the pork patties until fully cooked and slightly charred, about 4 minutes per side.
Spoon the sauce into four bowls, then place the pork patties over the sauce. Place the herbs and lettuce in one large communal bowl and the noodles into another large communal bowl. To eat, dip some of the noodles into the sauce and eat with the patties and herbs.
In a large mixing bowl, combine the pork, shallot, fish sauce, caramel sauce, and pepper, and marinate in the refrigerator for 1 1⁄2 hours.
For the sauce: Combine fish sauce, vinegar, brown sugar, water, garlic, chile and green papaya in a large mixing bowl. Set aside to marry the flavors
To assemble: Bring a pot of water to a boil and cook the noodles according to the directions on their package. Drain, then rinse under cold water to halt the cooking process.
Shape marinated pork into small patties, about 15 to 20 in all. Heat a charcoal grill or a broiler to high. Grill or broil the pork patties until fully cooked and slightly charred, about 4 minutes per side.
Spoon the sauce into four bowls, then place the pork patties over the sauce. Place the herbs and lettuce in one large communal bowl and the noodles into another large communal bowl. To eat, dip some of the noodles into the sauce and eat with the patties and herbs.