A Flavorful Journey At Banh Xeo 4A Taste of Vietnam’s Crispy Crepes. If you ever find yourself wandering the vibrant streets of Hanoi, you’ll notice the city’s heartbeat revolves around food. Among the cacophony of scooters, street vendors, and the smell of fresh herbs, one unassuming restaurant stands out: Bún Chả Hương Liên, famously visited by President Barack Obama during his trip to Vietnam. As a traveler with an insatiable appetite for local cuisine, I knew I had to taste the dish that put this humble eatery on the global map.
The Atmosphere
Walking into Bún Chả Hương Liên, I immediately felt the authentic charm of a no-frills Vietnamese eatery. Stainless steel tables, plastic stools, and a bustling kitchen that seemed to operate like a well-oiled machine set the tone. There’s no pretense here; it’s all about the food. The walls proudly display framed photos of Obama’s visit, which felt like an invitation to partake in a shared experience of culinary history.
The Star of the Show: Bún Chả
The bún chả arrived in two parts: a steaming bowl of fragrant broth with grilled pork patties and slices swimming in it, and a plate piled high with fresh vermicelli noodles, herbs, and greens. A small dish of sliced garlic and fiery chili sat on the side, inviting me to customize the flavor to my liking.
The first sip of the broth was a revelation. Smoky, tangy, slightly sweet—it was a symphony of flavors that somehow felt both comforting and exotic. The pork patties, charred to perfection, had a slightly caramelized crust and were incredibly juicy. Pairing them with the cool noodles and the crisp, fresh herbs added a wonderful contrast of textures and temperatures.A flavorful journey at Banh Xeo 4A takes you into the heart of Vietnam’s street food culture, where the star of the show is the crispy crepes known as Bánh Xèo. These golden, sizzling crepes are made with a rice flour batter filled with savory ingredients like shrimp, pork, and bean sprouts, offering a delightful crunch with every bite. At Banh Xeo 4A, the crepes are expertly cooked to perfection, served with fresh herbs and a tangy dipping sauce that elevates the dish. The combination of crispy texture, fragrant herbs, and the perfect balance of flavors makes it a true taste of Vietnam, one that leaves every visitor craving more.
The Experience
What makes bún chả here so special? It’s the balance. Every bite is a harmonious interplay of smoky, sour, sweet, and savory. Adding a splash of the dipping sauce onto the noodles, I created my own little masterpiece with each mouthful. The fresh herbs—cilantro, basil, and mint—lifted the flavors even higher, while the addition of pickled vegetables offered a zesty crunch.
As I savored each bite, I couldn’t help but feel a deep appreciation for the care and tradition that goes into this dish. This wasn’t just food; it was a story of Hanoi on a plate.
A Sip of Hanoi: Obama Combo
For those looking to follow in Obama’s footsteps, the “Obama Combo” is a must. It pairs the bún chả with a side of fried spring rolls and a local beer. The spring rolls were delightfully crispy, stuffed with a savory mixture of pork, vegetables, and glass noodles. The cold beer cut through the richness, refreshing my palate with every sip.
Final Thoughts
Bún Chả Hương Liên is more than just a restaurant—it’s a cultural institution that serves as a gateway to understanding the flavors and soul of Hanoi. The simplicity of the setting and the complexity of the food create a perfect balance, much like the dish itself.
If you’re a traveler seeking authentic experiences, don’t let its fame deter you. Sit down on one of those little stools, let the smoky aroma of grilled pork envelop you, and dive into a bowl of Hanoi’s finest. Like me, you’ll leave with more than just a full stomach—you’ll leave with a piece of Vietnam etched into your memory.
Vietnamese Chicken Crêpes
Experience the vibrant flavors of Vietnam with these mouthwatering Chicken Crêpes! Perfectly crispy on the outside and tender on the inside, these sizzling crepes are packed with succulent chicken, fresh herbs, and crisp vegetables. Whether you’re a seasoned cook or a kitchen novice, this easy and affordable recipe is customizable to suit your taste. Dip them in our signature balanced dipping sauce for an unforgettable meal that’s both healthy and delicious. Get ready to impress your family and friends with this tantalizing dish that brings authentic Vietnamese cuisine right to your table!
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Ingredients
- Batter
1.75 cups rice flour
0.75 cup all-purpose flour
2-3 tsp turmeric powder
3.5 cups water
13.5 fl. oz. coconut milk
1 tsp sea salt
1 sprig green onions finely chopped
- Filling
1 lb chicken breast cut into bite-sized pieces
1.5 lbs pork belly
1 medium yellow onion thinly sliced
1.5 lbs fresh bean sprouts
0.5 cup dry mung beans optional
- Vegetables
1 head mustard greens (cài xanh)
1 bunch fresh mint
1 bunch cilantro
1 bunch Vietnamese perilla (tía tô) (optional)
- Dipping Sauce
Vietnamese prepared dipping sauce
- Alternative Ingredients:
Rice flour: Substitute with tapioca flour for a gluten-free option.
All-purpose flour: Replace with whole wheat flour to increase fiber.
Coconut milk: Use almond milk for a dairy-free alternative.
Pork belly: Replace with tofu for a vegetarian option.
Fish sauce: Substitute with soy sauce for a vegetarian version.
Directions
- Preparing the Batter – In a large mixing bowl, whisk together rice flour, all-purpose flour, turmeric powder, water, coconut milk, and sea salt until smooth. Allow the batter to rest for at least 3 hours or refrigerate overnight to enhance the flavors. Just before cooking, stir in the finely chopped green onions to add freshness to the batter. (Prep Time: 3 hours)
- Preparing the Fillings – Steam the mung beans until they soften, if using. In a separate pot, boil the pork belly until tender, then thinly slice it. Prepare the chicken by removing any bones and cutting it into bite-sized pieces. Rinse and drain the bean sprouts and wash all fresh vegetables thoroughly to ensure they are clean and crisp. (Prep Time: 15 minutes)
- Cooking the Crepes – Heat a nonstick pan over medium-high heat and add 1-2 teaspoons of oil. Sauté the sliced onions until they become translucent. Add the pork belly and chicken pieces, cooking until they are lightly browned and fragrant, about 5 minutes. Pour in a ladleful of batter, tilting the pan to spread it into a thin, even layer. If the batter is too thick, add a few tablespoons of water to achieve the desired consistency. Allow the batter to cook until the edges begin to crisp and flake, then lower the heat to medium. Add mung beans and bean sprouts on top, cover with a lid, and steam for about 3 minutes until the bean sprouts are slightly cooked and the batter becomes translucent around the edges. Remove the lid, increase the heat to medium-low, and let the crepe crisp up, which takes about 5-7 minutes. Brush a little oil around the edges if necessary. Fold the crepe in half, transfer to a plate, and serve immediately with dipping sauce. (Cook Time: 40 minutes)
Equipment
- nonstick pan
- mixing bowls
- measuring cups and spoons
- chef’s knife
- cutting board
Notes
- Ensure the batter is well-thinned to achieve that characteristic crispy texture. For an extra burst of flavor, marinate the chicken in a mixture of garlic, ginger, and a splash of fish sauce before cooking. Serve the crepes with a side of fresh lettuce leaves for wrapping and an assortment of herbs like basil and mint. To make the dish even more vibrant, consider adding thinly sliced carrots or bell peppers to the filling. For a vegetarian version, substitute chicken and pork with tofu and use vegetable broth instead of fish sauce in the dipping sauce.
Nutrition Facts
- Calories: 600kcal
- Fat: 42g
- Saturated Fat: 21g
- Cholesterol: 150mg
- Sodium: 580mg
- Potassium: 452mg
- Carbohydrates: 34g
- Fiber: 3g
- Sugar: 5g
- Protein: 25g
- Vitamin A: 700IU
- Vitamin C: 15mg
- Calcium: 100mg
- Iron: 3mg
