Bun Cha Hanoi
By Executive Chef Sandip Narang
Vietnamese dish of grilled pork and noodle from Hanoi served with grilled pork patties over a bowl of rice noodle and herbs with a dipping sauce.
SERVES: 4 PORTIONS
PREPARATION TIME: 20 MINUTES
COOKING TIME: 20 MINUTES
METHOD:
- Boil palm sugar and fish sauce on low heat for few minutes until the sugar dissolves completely. Keep it aside for cooling.
- Make a paste of garlic, lemon grass and shallots.
- Mix the palm sugar mixture, garlic mixture and minced pork in a bowl. Place in the refrigerator to marinate properly.
- For dipping sauce, whisk the fish sauce, lime juice, palm sugar and chilli in a bowl until mixed well.
- Place the noodles in a bowl, Cover with boiling water and set aside for 5-10 minutes or until tender. Drain and divide among bowls.
- Make small patties of the marinated pork mince. Char grill the patties on medium heat till it’s cooked and is lightly gets charred color.
- In a bowl top noodles with patties and serve bean sprouts, basil, lettuce and dipping sauce.