Hanoi Bun Bao

Hanoi Bun Bao Recipe - Authentic Vietnamese Dish

Region / culture: Vietnam | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Hanoi Bun Bao is a traditional Vietnamese dish that features tender slices of marinated pork served over rice noodles with a variety of fresh herbs and vegetables. This dish is bursting with flavor and is a popular street food in Hanoi, Vietnam.

History

Hanoi Bun Bao has its origins in the bustling streets of Hanoi, where vendors would set up stalls selling this delicious and satisfying dish to hungry locals and tourists alike. The combination of savory pork, fresh herbs, and crunchy peanuts has made this dish a favorite among food lovers around the world.

Ingredients

1-1.5 lb (680 g) beef flank (can use chicken or pork) cut into thin slices and pounded.

Marinate with

0.5 thumb ginger, julienned
3 cloves of garlic
2 tbsp water
0.5 tsp sugar
0.25 tsp salt
2 tbsp vegetable oil
2 tbsp soy sauce
0.5 lb (227 g) Dry roasted peanuts, smashed in mortar and pestle
1 lb (454 g) bean sprouts, blanched in hot water
0.5 head lettuce, chopped
0.5 cup each of basil, cilantro, and mint, cut
2 tbsp oil in frying pan

How to prepare

Add 2 cloves of chopped garlic.
Add beef and fry.
Serve beef and rice noodles. On top, put herbs, lettuce, bean sprouts, meat, peanuts, and fried onions.

Variations

Substitute the pork with chicken or tofu for a vegetarian option.
Add shrimp or beef for a different protein choice.
Experiment with different herbs and vegetables for a unique twist on this classic dish.

Cooking Tips & Tricks

Make sure to pound the pork slices thinly to ensure they cook quickly and evenly.

- Marinate the pork for at least 30 minutes to allow the flavors to fully penetrate the meat.

- Use a mortar and pestle to smash the peanuts for a rustic texture and nutty flavor.

- Fry the beef in a hot pan to achieve a crispy exterior and juicy interior.

Serving Suggestions

Serve Hanoi Bun Bao with a side of pickled vegetables or a spicy dipping sauce for added flavor.

Cooking Techniques

Use a hot pan to quickly fry the pork slices for a crispy texture.

- Boil the rice noodles until al dente for the perfect chewy consistency.

Ingredient Substitutions

Use tamari or coconut aminos as a soy sauce alternative for a gluten-free option.

- Swap out the peanuts for cashews or almonds for a different nutty flavor.

Make Ahead Tips

Marinate the pork ahead of time and store in the refrigerator for up to 24 hours before cooking.

- Prepare the vegetables and herbs in advance for easy assembly when ready to serve.

Presentation Ideas

Arrange the ingredients in a colorful and appetizing manner on a large platter for a visually appealing presentation. - Garnish with a sprinkle of chopped peanuts and a drizzle of soy sauce for a finishing touch.

Pairing Recommendations

Serve Hanoi Bun Bao with a refreshing Vietnamese iced coffee or a cold beer for a satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat in the microwave or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

400 per serving

Carbohydrates

35g per serving

Fats

18g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is rich in vitamin C, iron, and calcium from the fresh herbs and vegetables.

Alergens

This dish contains peanuts and soy sauce, which may be allergens for some individuals.

Summary

Hanoi Bun Bao is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Hanoi Bun Bao is a flavorful and satisfying Vietnamese dish that combines tender pork, fresh herbs, and crunchy peanuts over rice noodles. This dish is easy to make and perfect for a quick and delicious meal. Enjoy the taste of Hanoi street food in the comfort of your own home with this recipe.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a warm summer day, and I was strolling through the bustling streets of Hanoi, Vietnam. The tantalizing aroma of sizzling meats and fragrant herbs wafted through the air, making my mouth water and my stomach growl.

As I passed by a small street vendor, I caught a glimpse of a woman expertly crafting these beautiful, steamed buns. The dough was soft and fluffy, the filling a rich mixture of savory pork, mushrooms, and spices. I watched in awe as she deftly folded the dough around the filling, creating perfect little packages of goodness.

I couldn't resist the temptation and decided to try one for myself. The first bite was a revelation. The flavors exploded in my mouth, a harmonious blend of sweetness, saltiness, and umami. I knew right then and there that I had to learn how to make this dish.

I approached the vendor and asked her if she would be willing to teach me her recipe. She smiled warmly and agreed, inviting me to come back the next day to learn the art of making Hanoi Bun Bao.

The next morning, I eagerly returned to the bustling street market, armed with a notebook and pen. The vendor, whose name was Mai, greeted me with a friendly smile and began to walk me through the process.

We started by making the dough, a simple mixture of flour, water, yeast, and a pinch of sugar. Mai showed me how to knead the dough until it was soft and elastic, then cover it and let it rest while we prepared the filling.

The filling was a delicious concoction of ground pork, minced mushrooms, garlic, shallots, and a blend of aromatic spices. Mai taught me the secret to achieving the perfect balance of flavors, adjusting the seasoning until it was just right.

Once the filling was ready, we began assembling the buns. Mai showed me how to roll out the dough, spoon a generous portion of filling into the center, and deftly fold the edges together to create a beautiful, pleated bun.

As we worked, Mai shared stories of her family and her love for cooking. She explained how this recipe had been passed down through generations, each cook adding their own twist to make it their own. I listened intently, soaking up every bit of wisdom she had to offer.

After hours of kneading, filling, and steaming, our buns were finally ready. The aroma that filled the air was intoxicating, a tantalizing blend of spices and herbs that made my mouth water.

We sat down to enjoy our creations, savoring each bite and sharing stories of our lives. As I savored the last crumb of my bun, I knew that this recipe would hold a special place in my heart forever.

From that day on, I made Hanoi Bun Bao regularly, perfecting my technique and tweaking the recipe to suit my own tastes. Whenever I took a bite of those fluffy, flavorful buns, I was transported back to that bustling street market in Hanoi, the warm sun on my face and the sounds of the city filling my ears.

Now, as I pass on this recipe to you, my dear grandchild, I hope that you will find as much joy and satisfaction in making Hanoi Bun Bao as I have. May it bring you closer to the flavors and traditions of a faraway land, and may it remind you of the love and connection that food can bring into our lives. Bon appétit!