Bun Cha Ha Noi
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Translation: Grilled Tofu, Noodle, and Herb Salad
Cuisine: Vietnamese
Region: Hanoi
Vegetarian / Vegan: Vegan
Hanoi's favorite streetside fare, Bun Cha Ha Noi, is a wonderful blend of spicy chilies, punchy Vietnamese herbs, and savory grilled flavors. This particular version comes from a small shop we visited at Yen Tai intersection in Hanoi's Old Quarter, which has specialized in this dish for over 5 generations. The dish is traditionally served with a combination of grilled pork and grilled pork meatballs, but we've subsituted grillled tofu, using the same marinade ingredients.
Ingredients:
1 block of tofu (~14oz.)
2 TB soy sauce
1 TB brown sugar
2 cloves garlic, minced
1 shallot, minced
1/2 cup each cilantro, Thai basil, mint, perilla (shiso)
8 oz. dry rice vermicelli, cooked until tender and cooled
2 cups hot vegetable stock
1/2 cup Thai red chilies, chopped
1/2 cup garlic, thinly sliced
1 cup white vinegar
Directions:
Press tofu under weight for 1 hour to remove excess water. Place sugar, soy, garlic, and shallot in a bowl and stir to combine. Cut tofu into 3 "planks" and place in a bowl with the marinade, stirring around to coat. Marinate for 2 hours. Heat vinegar to boiling in small pot and remove from heat. Place sliced garlic in hot vinegar and let soak for about an hour. Drain vinegar and place garlic into a small bowl. Remove tofu from marinade, reserving marinade, and grill over a charcoal fire, turning frequently, until nicely browned (but not burnt) on both sides. Combine reserved marinade with hot vegetable stock and simmer for 5 minutes on low heat.
To serve, each person gets a small bowl, in which they place some of the vermicelli, grilled tofu, herbs, chilies, and pickled garlic. Ladle a little bit of the hot stock over the noodles and serve.
Prep Time: 2 hours
Cooking Time: 10 minutes
Servings: 4
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