Hanoi Rice Noodles with Grilled Pork (Bun Cha Hanoi)
| Ingredients | Amounts |
|---|---|
| Scallions, sliced into thin rings | 2 each |
| Shallot, minced | 1 each |
| Fish Sauce | 1 tablespoon |
| Caramel Sauce | 1½ teaspoons |
| or | |
| Brown Sugar | 1 teaspoon |
| Salt | ¼ teaspoon |
| Black Pepper, ground | ½ teaspoon |
| Vegetable Oil | 1 tablespoon |
| Pork Shoulder, sliced thin across the grain | ½ lb. |
| Pork, ground | ½ lb. |
| Yellow Onion, chopped | ¼ cup |
Accompaniments
- Small Dried Bun
- Table Salad
- 2 recipes Vietnamese Dripping Sauce
Method
- Combine the scallions, shallot, fish sauce, caramel sauce, salt and pepper in a bowl and stir to blend. Divide the marinade equally between 2 bowls. Add the oil and sliced pork to one bowl and toss to evenly coat the meat. Let marinate for 20 minutes. In the second bowl, add the Ground pork and onions and mix well. Shape the ground pork into patties about 2 inches wide and ½ inch thick. Set aside until ready to cook.
- Set the dining table with a platter of noodles and the Table Salad. Divide the dipping sauce among 3 bowls. Provide each guest with a bowl of sauce and another bowl.
- Preheat a grill or broiler to high heat. Grill the pork slices and pork patties until the meat is done and the edges are nicely charred on both sides. (You can also cook the pork in a skillet.) Transfer to a serving plate.
- To eat, place a few slices of pork and pork patties in the bowls of dipping sauce and let them marinate for a few minutes. Invite guest to serve themselves by placing the noodles, herbs and lettuce and meat in their bowls and drizzling some sauce on top.
