Bun cha Hanoi
This traditional street food is also a wonderful meal to make at home. Packed with delicious flavor in every bite.
Servings: 2
Calories: 550kcal
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Ingredients
For pork meatballs:
- ½ lb ground pork pork mince
- 1 tablespoon minced lemongrass
- 1 teaspoon garlic minced, 1 teaspoon is approx 1 clove
- 1 teaspoon oyster sauce
- ½ tablespoon fish sauce
- 1 tablespoon finely diced shallot minced if possible
- 1 tablespoon Vietnamese caramel sauce see link above on how to make (or approx ½ volume brown sugar if not available/not able to make)
For dipping sauce:
- ⅓ cup green papaya ie unripe, or at least as under-ripe as possible, cut in strips
- ¼ cup water
- ⅛ teaspoon salt
- ½ tablespoon sugar
- 1 ½ tablespoon lime juice
- 1 tablespoon fish sauce
- 1 clove garlic minced
- 1 red chili (Vietnamese/Thai, optional)
To serve (all approx)
- 3.33 oz vermicelli rice noodles (3.33oz is approx ½ packet)
- 1 head butter lettuce
- 1 stem mint
- 1 handful cilantro coriander leaves
Instructions
Forming pork meatballs
- Put all of the ingredients for the pork meatballs in a bowl (pork, lemongrass, garlic, oyster sauce, soy sauce, shallot and caramel sauce). Mix them all together well, using your hands as needed to ensure everything is well distributed.
- Divide the mixture into approximately 10 pieces and form each into a ball. Flatten slightly and set them all aside on a plate. If you're short on time, set them aside for around 10-15 minutes while you prepare the sauce etc, but ideally, cover and refrigerate them for two hours or so to let the flavors develop. Bring out from the fridge around 30 min before cooking to bring back to room temperature.
For dipping sauce
- Peel the papaya and cut into very thin strips. Mix together the water, salt, sugar, lime and fish sauce until the salt and sugar dissolve. Add the papaya and garlic and stir in gently. Divide between two small bowls, ready for serving. Thinly slice the chili, if using, and add a few slices to each bowl.
Cooking meatballs/serving
- Prepare the noodles according to packet instructions (typically soak in boiling water for around 10 min - ideally while you cook the meatballs so they stay warm). Separate the lettuce leaves and wash well, and wash the herbs. Divide both drained noodles and lettuce/herbs on 2 sets of plates ready to serve.
- Traditionally, the meatballs are cooked over a charcoal grill, but if not possible to grill, I'd recommend a grill pan or if not that, a skillet/frying pan. In all cases, preheat your grill/pan to a medium heat. Cook the meatballs for a few minutes each side, in batches as needed, until the outside is gently caramelized and meat is cooked through. Try to only turn them over once rather than back and forth.
- Serve the warm meatballs along with the dipping sauce, noodles and lettuce/herbs so that you can take some of each, dipped in the sauce, in each mouthful. It can be good to put a couple meatballs in the dipping sauce at a time to help them take on the flavors a little before you eat them, but not be in there so long they disintegrate.
Nutrition
Calories: 550kcal | Carbohydrates: 58g | Protein: 23g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 82mg | Sodium: 1452mg | Potassium: 606mg | Fiber: 2g | Sugar: 14g | Vitamin A: 3056IU | Vitamin C: 23mg | Calcium: 53mg | Iron: 3mg
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