Northern Vietnam Vermicelli Noodles with Grilled Pork Meatballs (Bun Cha Hanoi)

Step 1

In a large mixing bowl, combine ground pork, fish sauce, oyster sauce, brown sugar, ground black pepper, roasted rice powder, MSG, lemongrass, garlic, and shallots.

Step 2

To prevent the ground pork mixture from sticking to your hands, oil them with vegetable oil. Roll the mixture into 32 small patties. Grill the patties over charcoal fire for a more authentic taste, about 8 minutes per side or until lightly charred. You can also pan-fry the patties on high heat on the stovetop or air-fry them at 350°F, about 5 minutes per side.

Step 3

In a medium bowl, combine sliced papaya and salt. Let it sit for 30 minutes. Rinse the salted papaya under cold running water and squeeze out excess water. Drain. Mix with water sugar and vinegar. Set aside.

Step 4

In a large bowl, mix together water and sugar until sugar is completely dissolved. Add fish sauce, lime juice, coconut soda, garlic, and chili peppers. Adjust to taste if needed.

Step 5

per package instructions.

Step 6

for each serving. In a small bowl, add pork patties, pickled papaya and cover with dipping sauce/broth. Serve with rice noodles and a platter of vegetables and herbs on the side.