Tucked away in the vibrant streets of Hanoi, Bún Chả Hương Liên is a name that rings out not just for its flavor-packed dishes but also for the global attention it gained when former President Obama dined here alongside the late Anthony Bourdain. This unassuming eatery holds a special place in Vietnamese food culture, and I was eager to experience its charm firsthand.
The Atmosphere
Walking into Bún Chả Hương Liên, you’re immediately embraced by the lively buzz of clinking chopsticks and the tantalizing aroma of sizzling grilled pork. The restaurant is modest, with no-frills seating and a focus squarely on the food. The wall behind the counter showcases a few photos of that iconic Obama visit, adding a sense of history and excitement to the otherwise simple space. It’s a quintessential Vietnamese dining experience—authentic, bustling, and unapologetically down-to-earth.
The Star Dish: Bún Chả
The main attraction here is, of course, their legendary Bún Chả. As my plate arrived, I couldn’t help but admire its vibrant presentation. The dish features a harmonious trio: char-grilled pork patties and slices swimming in a warm, tangy-sweet broth, a mountain of fresh rice noodles, and a heaping plate of fresh herbs and greens. On the side, a bowl of pickled vegetables added a refreshing crunch to the meal.
The first bite was a revelation. The pork had a perfect char, with smoky and savory notes that were beautifully complemented by the light and slightly tangy broth. The broth itself had just the right balance of sweet and sour—a hallmark of Vietnamese cuisine. Wrapping the noodles and pork in a lettuce leaf, topped with herbs like mint and cilantro, created a flavor explosion that was both satisfying and refreshing.
The Experience
What struck me most was the communal nature of eating bún chả. Sharing the table with locals and travelers alike, dipping noodles into the broth, and experimenting with herb combinations felt like a ritual. Every bite was a reminder of the care and tradition poured into Vietnamese cooking.
The meal was simple but profound. There’s a purity to the flavors that speaks volumes about the chef’s dedication to preserving this dish’s essence. I also tried the fried spring rolls (nem rán), which were crispy, golden delights filled with minced pork and vegetables—a wonderful companion to the bún chả.
Make Bún Chả at Home
If you’re craving this Hanoi specialty but can’t make the journey, why not try making it at home? Here’s a simplified recipe to bring the flavors of Bún Chả Hương Liên to your kitchen.
Vietnamese Chicken Meatball Noodle Bowl
Dive into the vibrant flavors of Vietnam with our Healthy Vietnamese Chicken Meatball Noodle Bowl! Combining succulent chicken patties, fresh herbs, and a rich, savory-sweet broth, this dish offers a perfect balance of taste and nutrition. Ideal for weeknight dinners or impressing guests, it’s quick to prepare and endlessly customizable. Experience the essence of Hanoi street food right in your kitchen, bursting with authentic Vietnamese flavors that promise every bite is a delight. Get ready to enjoy a wholesome and flavorful meal that’s as easy to make as it is delicious!
4
bowls20
minutes10
minutes600
kcal1
hour1
hour30
minutesKeep the screen of your device on
Ingredients
- Chicken Meatballs
1 pound ground chicken
1 tablespoon soy sauce
2 teaspoons brown sugar
1/4 cup finely chopped green onions
2 cloves garlic minced
white pepper a dash
salt a dash
2 teaspoons lemongrass minced or 1 teaspoon lemongrass paste (optional)
1 tablespoon vegetable oil for frying
- Vietnamese Sauce
3 tablespoons brown sugar
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1/3 cup water
1 small red chili deseeded and finely chopped
3 cloves garlic finely minced
- To Serve
3.5 ounces dried vermicelli noodles
2 cups fresh bean sprouts
4 large lettuce leaves torn or shredded
1 cup julienned carrots and daikon radish quick pickled
1/2 cup fresh coriander and mint leaves
sliced red chili and lime wedges for garnish (optional)
- Alternative Ingredients:
Ground Chicken: Substitute with ground turkey or lean ground beef for different protein options.
Soy Sauce: Replace with tamari for a gluten-free alternative.
Lemongrass: Use lemongrass paste or omit for a milder flavor.
Vermicelli Noodles: Rice noodles can be used as an alternative.
Fish Sauce: Substitute with a combination of soy sauce and a splash of lime juice for a vegetarian option.
Vegetable Oil: Any neutral oil like canola or sunflower oil can be used.
Directions
- Prepare the Sauce: In a mixing bowl, combine brown sugar, soy sauce, rice vinegar, lime juice, water, finely chopped chili, and minced garlic. Stir until the sugar dissolves completely. Let the mixture sit for at least 10 minutes to allow the flavors to meld. This sauce will serve as a savory soup base for the noodle bowl.
- Cook the Noodles: Boil a pot of water and add the vermicelli noodles. Cook according to the package instructions until they are tender. Once cooked, drain the noodles and set them aside to cool slightly.
- Make the Chicken Meatballs: In a large bowl, mix together ground chicken, soy sauce, brown sugar, chopped green onions, minced garlic, white pepper, salt, and lemongrass until well combined. Form the mixture into 6 small patties. Heat vegetable oil in a nonstick skillet over medium-high heat. Place the patties in the skillet and cook for about 2 1/2 minutes on each side until they are golden brown and cooked through. Remove from heat and set aside.
- Quick Pickle the Vegetables: In a separate bowl, combine julienned carrots and daikon radish with warm water, brown sugar, salt, and rice vinegar. Let the vegetables sit for at least 1 hour to absorb the flavors. Drain before serving.
- Assemble the Noodle Bowls: Divide the cooked vermicelli noodles into four bowls. Top each bowl with a handful of bean sprouts, lettuce leaves, and a portion of the quick-pickled carrots and daikon. Place two chicken meatballs on top of each bowl, and garnish with fresh coriander and mint leaves. Finally, pour a generous amount of the prepared sauce over the ingredients, allowing it to act as a flavorful broth.
- Serve and Enjoy: Optionally, add sliced red chilies and lime wedges for an extra kick. Enjoy your Vietnamese Chicken Meatball Noodle Bowl with friends and family!
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- Mixing Bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 600kcal
- Fat: 15g
- Saturated Fat: 3g
- Trans Fat: 0g
- Polyunsaturated Fat: 4g
- Monounsaturated Fat: 8g
- Cholesterol: 75mg
- Sodium: 1200mg
- Potassium: 500mg
- Carbohydrates: 70g
- Fiber: 5g
- Sugar: 20g
- Protein: 30g
- Vitamin A: 1500IU
- Vitamin C: 30mg
- Calcium: 80mg
- Iron: 3mg
