Back
Bun Cha Hanoi
Recipe by Tommy Pham
Try something new for dinner. This bun cha hanoi with crispy candied bacon will be a hit for the whole family.
- Steps
- Ingredients
Ingredients
Sweet Pork Patties
Candied Bacon Strips
Rice Noodles
Salad and Nuoc Cham Dressing
Select All
Steps
- Prepare a hibachi grill or charcoal BBQ if using. Soak 8 wooden skewers in hot water.
- For the Pork Patties, heat 2 tablespoons of oil in a frypan. Add 4 tablespoons sugar and stir until dark and caramelised. Add 4 tablespoons water to the pan and stir until combined. Pour into a heatproof bowl to cool.
- Coarsely mince the pork belly and bacon through a meat grinder and place into a bowl.
- Add onion, garlic, remaining sugar, oyster sauce and a pinch salt and mix well by hand until thoroughly combined.
- Using wet hands, form mixture into 8 patties and set aside in the fridge until ready to cook.
- When ready to serve, heat 2 tablespoons oil in medium frying pan over medium heat. Once hot, add the patties and fry for 4 minutes on each side, until golden and cooked through. Remove from the pan and set aside on paper towel for 1 minute. Toss the patties in the cooled caramel then set aside on a plate.
- For the Candied Bacon Strips, heat a griddle pan over medium heat if using.
- Combine the oyster sauce, sugar and garlic in a small bowl. Add the bacon and toss to coat. Skewer the bacon onto the soaked bamboo skewers.
- Char the bacon on the hibachi or grill pan, turning every 30 seconds for 4 minutes or until browned and charred in places. Remove from the heat and set aside.
- For the Rice Noodles, bring a large wide saucepan of salted water with 1 tablespoon of oil to the boil.
- Place the rice flour, tapioca flour and salt into a mixing bowl. Add hot water and 2 tablespoons oil and mix with a spatula until smooth and combined.
- Divide the dough into two portions. Working with one portion at a time, place dough into ricer, fitted with the fine attachment. Slowly push the dough through the ricer directly into the boiling water. Stir the water quickly but gently and boil the noodles for approximately 3 minutes. Strain the noodles and rinse under cold water. Toss with a teaspoon of oil and set aside. Repeat process with remaining dough.
- For the Salad and Dressing, wash the leaves and dry in a salad spinner. Cut the butter lettuce leaves into 3cm strips. Cut shiso and mint leaves into 2cm strips. Combine in a bowl and toss gently.
- Mince the garlic and chilli and place into a bowl.
- Mix water and sugar together until sugar is dissolved. Pour over the chilli and add remaining ingredients. Mix gently to combine.
- Serve the pork patties and candied pork on top of a bed of salad and rice noodles. Garnish with sliced carrot and chilli and dress with the nuoc cham dressing.
