A Hanoi specialty consisting of smoky grilled pork patties and slices served in a warm, savory-sweet fish sauce broth, accompanied by rice vermicelli and fresh herbs. It gained worldwide fame when Anthony Bourdain shared it with Barack Obama.
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17 items
the pork: Combine shallots, garlic, sugar, fish sauce, pepper, and caramel sauce. Mix half with the pork and half with the pork belly slices.
Form the pork into small patties. Cover carefully so they don't dry out. Refrigerate both meats for at least 1 hour.
Make the pickles: Toss sliced carrot and kohlrabi with a pinch of salt and sugar. Let sit for 10 minutes, then rinse and squeeze dry.
Make the Nuoc Cham: Dissolve the sugar in warm water. Add fish sauce, vinegar, and lime juice. Stir in garlic and chili.
Cook the vermicelli noodles according to package instructions. Rinse with cold water and strain.
Preheat a charcoal grill or grill pan to high heat (approx 220°C).
Grill the pork patties and belly slices for 3-4 minutes per side until charred, smoky, and cooked through.
To serve, place a few grilled patties and belly slices into a bowl. Pour the warm Nuoc Cham sauce over the meat. Add pickled vegetables.
Serve with a plate of cold vermicelli and a basket of fresh herbs and lettuce on the side. Dip noodles and herbs into the meat sauce bowl to eat.
