A signature Hanoi street food combining rice noodles, deep-fried tofu, and fermented shrimp paste, topped with an array of fresh herbs and accompaniments. Though the distinctive and pungent aroma may challenge some, it is considered an essential authentic Vietnamese dining experience for locals.
▶
Adapted from a video by Helen's Recipes (Vietnamese Food)
rice vermicellipressed into patches and cut into cubes~150 gest.
lettuce~4 cupsest.
perilla~10-15 leavesest.
Steps
▶ Tap a timecode to jump to roughly that moment in the video.
1
Prepare the green sticky rice patties: mix the green sticky rice with 2 tbsp of beaten egg and let sit for 10 minutes. In another bowl, combine the minced pork, pork paste, and prepared green rice mixture with the remaining egg, stock powder, pepper, cornstarch, and minced garlic. Mix until well combined.
2
Divide the mixture into portions and shape into patties. Place on a greased plate and refrigerate for about 1 hour. Steam for 15 minutes until the green rice blooms fully, pat dry, then pan-fry until golden brown on both sides.
3
Prepare the small intestines: insert a piece of ginger and thread it through the intestine three times to remove odor. Place in a bowl with 3 tbsp all-purpose flour and gently massage for 3 minutes, then rinse. Wash again with salt and vinegar, then rinse several times under running water until completely clean.
4
Make the marinade: combine minced garlic and shallot and extract their juice. Mix the cleaned intestines with the garlic-shallot juice, 1 tsp fish sauce, stock powder, 1.5 tsp sugar, 3 tbsp natural oil, and 1 tsp satay. Marinate for about 30 minutes.
5
Grill the intestines in an airfryer at 160°C for about 10 minutes, or over charcoal. Brush with honey to achieve a golden sheen, then cut into bite-size pieces.
6
Prepare the tofu: cut into 2-inch cubes, pat dry, and deep-fry until golden brown on the outside while remaining soft and juicy inside.
7
Prepare the pork roll: remove the bone from the pork leg, lay flat, season with salt, pepper, smashed shallots, and stock powder, then roll up and tie with kitchen twine into a log shape, ensuring the pork skin covers the exterior.
8
Steam or boil the pork: place the rolled pork in a pot with salt, smashed shallots, and sliced onion for 45 minutes to 1 hour depending on size. Transfer to ice-cold water to cool, then chill in the fridge for a few hours before slicing thinly.
9
Prepare the shrimp paste sauce: combine 3 tbsp fermented shrimp paste with 2 tbsp sugar in a large bowl, add some winter melon if desired, and 1 tbsp rice wine. Stir well and let sit for about 1 hour for flavors to develop.
10
Heat oil until smoking and carefully pour it into the surface of the shrimp paste sauce. The oil will make a sizzling sound as it heats the sauce. Squeeze in kumquat juice, beat until foamy, then add mint, garlic, chili, and lemongrass. Mix well.
11
Prepare the accompaniments and noodles: cut cucumber into thick slices. Press the rice vermicelli into flat patches and cut into cubes. Arrange everything on a bamboo tray with lettuce and fresh herbs like perilla to complete the abundant bún đậu mắm tôm platter.
PrimedTableBETA
