I don’t think there’s a need to translate the title of this dish. It carries its own weight, its own identity. Perhaps only those who have lived in Hanoi or have spent time there truly understand how much Bún Đậu means to the people. A humble yet iconic dish. It brings together the simplest of ingredients: crispy fried tofu, tender boiled pork shank, pressed rice noodles, Chả Cốm Hanoi (young rice sausage), and plenty of fresh herbs and salads. The dipping sauce is the final touch, whether it’s the pungent, umami-rich fermented shrimp paste (mắm tôm) or a milder fish sauce (nước mắm).
But it’s not just about the dish itself. Bún Đậu and Chả Cốm Hanoi are more than just food, they are a taste of Hanoi’s heart and soul. They transport you straight to the narrow, bustling streets of the Old Quarter, where tiny food stalls pill onto the pavements, where the scent of sizzling tofu and aromatic herbs fill the air.
Maybe that’s why, when my oldest son came home from university for the weekend, his dinner request was Bún Dậu and Chả Cốm Hanoi. I could tell hơ much he missed being in Hanoi, and in that moment, I felt the same way. So tonight, we recreated the flavours of home and savoured a little piece of Hanoi together.
The essence of Chả Cốm – Hanoi’s autumn in a bite
No Bún Đậu platter is complete without Chả Cốm Hanoi, and to me, it’s one of the most special elements of this meal. It’s a dish that holds the essence of Hanoi’s most beautiful season – autumn. That’s when cốm (young green rice) appears in every corner of the city, wrapped in lotus leaves, its subtle fragrance carrying the scent of harvest and nostalgia.
Nowadays, cốm is no longer limited to Hanoi or even Vietnam. With the right ingredients, Chả Cốm can be made anywhere, anytime. What sets this dish apart from other Vietnamese sausages is its purity – no garlic, no onion, just a handful of ingredients that allow the delicate scent and texture of cốm to shine through.
Ingredients for Chả Cốm Hanoi
To make authentic Chả Cốm, you’ll need:
- Pork sausage meat
- Pork mince
- Cốm (young green rice), I use dried and frozen cốm, soak it in warm water for 15 minutes before draining thoroughly.
- Fish sauce
- Oil
If you want to make your own pork sausage meat, you can check out my Vietnamese Pork Sausage Roll recipe, using the mixture before rolling and steaming it.
How to make Chả Cốm Hanoi
Mixing the ingredients
The key to achieving the right texture is in the mixing. Combine all the ingredients in a bowl and mix thoroughly. If you don’t mind getting your hands messy, using your hands (with food-safe gloves) is a great way to ensure everything is well incorporated. But for a mess-free approach, I prefer adding everything to the bowl of my stand mixer with a paddle attachment, running it on medium speed for about a minute.
Shaping Chả Cốm
To help the mixture firm up and make shaping easier, I place the bowl in the freezer for 10 minutes. Once slightly chilled, I shape the mixture into small, round, flat patties, about 2cm thick.
Steaming the patties
For the first stage of cooking, I steam Chả Cốm patties. I place them in layers inside a steamer, separating each layer with banana leaves. If banana leaves aren’t available, baking paper works just as well. Just make sure to poke a few holes in it so the steam can circulate properly.
Tip: wrap the steamer’s lid with a clean kitchen towel to prevent condensation from dripping onto the patties. This helps maintain their texture.
Steam the patties for about 20-30 minutes, just until they are set and nearly cooked through.
Frying for the perfect finish
Now comes the final touch, pan-frying the patties to get that perfect golden crust. In a large flat pan, heat a generous amount of oil over medium heat. Carefully add the patties and fry each side for about five minutes, just until they turn golden brown. Be careful not to fry them for too long, as overcooking will dry them out.
Once done, transfer them to a plate lined with kitchen paper to absorb any excess oil.
Serving Chả Cốm Hanoi with Bún Đậu
Chả Cốm is one of the stars of the Bún Đậu platter, alongside crispy fried tofu and tender boiled pork shank. Served with pressed rice noodles, fresh herbs and a dipping sauce of your choice, this dish is a true reflection of Hanoi’s street food culture.
Tonight, as we gathered around the table and enjoyed our homemade Bún Đậu and Chả Cốm Hanoi, I was reminded once again of the way food connects us – not just to places, but to memories, to family and to home.
Chả Cốm Hanoi – A Taster of Home
Description
Chả Cốm is a traditional Hanoi delicacy made with fragrant young green rice (cốm) and seasoned pork, creating tender, slightly chewy patties with a subtle sweetness. Steamed first to lock in moisture, then lightly pan-fried for a golden crust, these savoury bites are a must-have in a classic Bún Đậu Hanoi platter.
Ingredients
Instructions
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Prepare Cốm
- If using dried or frozen cốm, soak it in warm water for 15 minutes, then drain thoroughly.
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Mix the Ingredients
- In a mixing bowl, combine the pork sausage meat, pork mince, cốm, fish sauce and olive oil.
- Mix well by hand or use a stand mixer with a paddle attachment on medium speed for 1 minute.
- Place the mixture in the freezer for 10 minutes to firm up.
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Shape the Patties
- Take the mixture out and shape into small, round, flat patties about 2cm thick.
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Steam the Patties
- Arrange the patties in a steamer, separating layers with banana leaves or baking paper with small hole for ventilation.
- Wrap the steamer lid with a clean kitchen towel to prevent condensation from dripping onto the patties.
- Steam for 20-30 minutes until set and nearly cooked through.
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Fry the Patties
- Heat a generous amount of oil in a large flat pan over medium heat.
- Fry the patties for about 5 minutes on each side until golden brown. Avoid overcooking to keep them moist.
- Transfer to a plate lined with kitchen paper to absorb excess oil.
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Serving suggestions
- Serve with Bún Đậu Hanoi alongside fried tofu, boiled pork shank, pressed rice noodles, fresh herbs and dipping sauce (mắm tôm or fish sauce).
