Anthony Bourdain shared a memorable meal with President Barack Obama in Hanoi, Vietnam in 2016. The two dined at a small, local eatery called Bún Chả Hương Liên, where they enjoyed a traditional Vietnamese dish called Bún Chả, which consists of grilled pork served with noodles, fresh herbs, and a tangy dipping sauce.
Scroll down for the recipe for Bún Chả, along with the recipe for the fried spring rolls they also enjoyed.
During their meal in Hanoi, Anthony Bourdain and President Barack Obama engaged in a candid and wide-ranging conversation. Here are some of the key topics they discussed:
Vietnamese Culture and Cuisine:
Bourdain and Obama talked about their mutual admiration for Vietnamese food and culture. They discussed the simplicity, freshness, and complexity of Vietnamese cuisine, particularly the Bún Chả they were enjoying.
The Power of Food:
They reflected on how food can bring people together and serve as a bridge between different cultures. Obama emphasized the idea that sharing a meal is a universal experience that transcends cultural barriers.
Life After the Presidency:
Obama shared his thoughts on what he planned to do after his presidency. He talked about his hopes to continue making a positive impact through community work and his foundation.
American Politics and Global Affairs:
The conversation touched on American politics, including the challenges and responsibilities of leadership. Obama discussed the importance of diplomacy and maintaining strong international relationships.
Personal Reflections:
Both Bourdain and Obama shared personal stories and insights from their lives and careers. Obama spoke about the pressures and rewards of being president, while Bourdain discussed his journey as a chef and a television host.
Travel and Exploration:
They discussed the joys and educational aspects of travel. Obama mentioned how much he enjoyed traveling and learning about different cultures, and Bourdain agreed, emphasizing that travel had been a significant part of his life and career.
Challenges of Modern Society:
They talked about some of the global challenges facing modern society, including issues related to poverty, inequality, and the importance of empathy and understanding in addressing these problems.
This conversation was not only significant for its content but also for its setting and the informality of the interaction. It showcased a more personal and relatable side of a sitting U.S. president and highlighted the universal nature of food and shared experiences.
Anthony Bourdain’s Books on Amazon
Appetites: A Cookbook Hardcover, 2016 by Anthony Bourdain, Laurie Woolever
World Travel: An Irreverent Guide Paperback, 2024 by Anthony Bourdain, Laurie Woolever
Kitchen Confidential Updated Edition: Adventures in the Culinary Underbelly (P.S.) Paperback, 2007 by Anthony Bourdain
A Cook’s Tour: Global Adventures in Extreme Cuisines Paperback, 2002 by Anthony Bourdain
President Barack Obama with Anthony Bourdain during dinner at Bún cha Huong Lien restaurant in Hanoi, Vietnam, May 23, 2016
Our Food and Recipe section has more great meal ideas
Bún Chả Recipe
Ingredients of Bún Chả
For the pork:
- 1 lb pork shoulder or pork belly, thinly sliced
- 1/4 cup fish sauce
- 1/4 cup sugar
- 2 tablespoons honey
- 3 cloves garlic, minced
- 2 shallots, minced
- 1 teaspoon ground black pepper
- 1 tablespoon vegetable oil
For the dipping sauce (nước chấm):
- 1/2 cup fish sauce
- 1/2 cup water
- 1/4 cup sugar
- 1/4 cup lime juice
- 2 cloves garlic, minced
- 1 red chili, minced (optional)
- 1 tablespoon shredded carrot (optional)
For the noodles and herbs:
- 1 lb rice vermicelli noodles
- Fresh herbs (such as mint, cilantro, Thai basil)
- Lettuce leaves
- Cucumber, sliced thinly
- Pickled vegetables (optional)
Preparation of Bún Chả:
Marinate the Pork: In a large bowl, combine fish sauce, sugar, honey, garlic, shallots, black pepper, and vegetable oil. Add the thinly sliced pork and mix well. Marinate for at least 1 hour, preferably overnight in the refrigerator.
Prepare the Dipping Sauce: In a bowl, mix fish sauce, water, sugar, lime juice, garlic, chili, and shredded carrot until the sugar is dissolved. Adjust the flavors to taste, balancing the salty, sweet, sour, and spicy elements.
Grill the Pork: Preheat a grill or grill pan over medium-high heat. Grill the marinated pork slices until they are cooked through and slightly charred, about 2-3 minutes per side. Alternatively, you can broil the pork in the oven.
Prepare the Noodles: Cook the rice vermicelli noodles according to package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
Assemble the Dish: Arrange the grilled pork, rice noodles, fresh herbs, lettuce, cucumber, and pickled vegetables on a platter. Serve with individual bowls of the dipping sauce.
To Eat: Guests can dip the grilled pork and noodles into the dipping sauce, or mix everything together in a bowl and pour the sauce over the top.
Fried Spring Rolls (Nem Rán) Recipe
Ingredients Fried Spring Rolls (Nem Rán)
For the filling:
- 1/2 lb ground pork
- 1/2 cup shrimp, finely chopped
- 1/2 cup shredded carrots
- 1/2 cup shredded taro or jicama
- 1/4 cup wood ear mushrooms, soaked and chopped
- 1/4 cup glass noodles, soaked and chopped
- 2 cloves garlic, minced
- 2 shallots, minced
- 1 egg
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/2 teaspoon ground black pepper
For the spring rolls:
- 20 rice paper wrappers
- Vegetable oil for frying
Preparation Fried Spring Rolls (Nem Rán)
Prepare the Filling: In a large bowl, combine ground pork, chopped shrimp, shredded carrots, shredded taro or jicama, wood ear mushrooms, glass noodles, garlic, shallots, egg, fish sauce, sugar, and black pepper. Mix well until thoroughly combined.
Assemble the Spring Rolls: Fill a shallow dish with warm water. Dip a rice paper wrapper into the water to soften it, then place it on a clean, damp towel.
Place about 1-2 tablespoons of filling on the lower third of the wrapper. Fold the bottom edge over the filling, then fold in the sides and roll tightly into a log. Repeat with the remaining wrappers and filling.
Fry the Spring Rolls: In a deep skillet or pot, heat vegetable oil over medium-high heat to about 350°F (175°C).
Fry the spring rolls in batches until golden brown and crispy, about 5-7 minutes. Drain on paper towels.
Serve: Serve the fried spring rolls hot with the dipping sauce (nước chấm) from the Bún Chả recipe.
Enjoy these authentic Vietnamese recipes that captured the essence of the meal shared by Anthony Bourdain and President Obama in Hanoi.
Anthony Bourdain’s Books on Amazon
Appetites: A Cookbook Hardcover, 2016 by Anthony Bourdain, Laurie Woolever
World Travel: An Irreverent Guide Paperback, 2024 by Anthony Bourdain, Laurie Woolever
Kitchen Confidential Updated Edition: Adventures in the Culinary Underbelly (P.S.) Paperback, 2007 by Anthony Bourdain
A Cook’s Tour: Global Adventures in Extreme Cuisines Paperback, 2002 by Anthony Bourdain
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