Bun dau pan-fried hearts, a winter delight in Hanoi

Not only paired with tofu, the vermicelli is also accompanied by minced pork, sausages, and offals, all expertly pan-fried to a golden perfection, emitting a tempting aroma.

Bun dau pan-fried hearts, a winter delight in Hanoi

The plate of bun dau pan-fried hearts is elegantly presented on a small banana leaf-lined plate, featuring vermicelli, crispy fried tofu, young heart, tripe, intestines, pork belly, fermented shrimp paste cake, and fresh vegetables...

The tofu is cut into bite-sized, square pieces, meticulously fried to an even golden crispiness. Many diners mention feeling the perfect sweet and savory, tender texture of the renowned Moc tofu pieces in the heart of Hanoi.

The pork belly is boiled in fresh ginger water, thinly sliced, and artfully arranged alongside slices of fresh green cucumber.

Pan-fried hearts, crispy on the edges, glossy with fat; outside, they are crunchy, while inside, they remain tender and chewy. When eaten, diners will distinctly taste the sweet yet slightly bitter flavor of the hearts, along with the rich, fatty taste of the fried oil.

Each eatery has its unique dipping sauce. Some prepare fish sauce with sugar, squeeze in a little lime, add a few slices of red chili, and a bit of wine for a more intense flavor. Others create fermented fish sauce, exuding an alluring fragrance during the chilly winter days.

Pan-fried hearts are at their best when still hot, as letting them cool will make the hearts tough and rigid. A plate of bun dau pan-fried hearts with rich shrimp sauce, delicious and aromatic, emits thick smoke and costs between 20,000 to 50,000 VND.

Source: Tuyet Mai/Vnexpress

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Reference: Travel Guide Mytour