Pizza 4P’s Hanoi


When making my “To Do” list for Vietnam, Pizza 4P’s were on top of my list. Arriving in Ho Chi Min City we gorged ourselves with anything and everything Vietnamese from Bahn Mi’s, Pho Ga, Bun Cha and Dim Sum to name a few. Unfortunately we missed Pizza 4P’s in Ho chi Min City but were so delighted to realise that Hanoi has is its very own Pizza 4P’s too.

What attracted me to them was the fact that they have their very own artisan cheeses made in Da Lat. Freshly made Mozzarella and Burrata gets transported every couple of days by train. Other ingredients like Parma Ham gets imported all the way from Italy.
Their menu ranges from authentic Italian to Asian-Italian. I have to admit their pizzas were so amazing we went there twice. On our first visit we felt adventurous and tried their Half & Half Pizzas, which is a different pizza on each side. If I can remember correctly I had Duck & Apple Blue Cheese on one side and the other Teriyaki Chicken. Absolutely out of this world!!!!!!!
On our second visit I opted for a more traditional Italian pizza; Parma Ham, Rocket, Tomato and the beloved Burrata that I heard so much about.


The waiter helped us cut the burrata in a perfect star shape, ensuring that every pizza slice is covered in this creamy cheese.
The staff at 4P’s Pizza is exceptionally well trained, well spoken, helpful and friendly.
Young pizza chefs work with absolute precision and we especially booked a seat at the kitchen counter to see them perfect their craft.

This Pizza haven is an absolute MUST when visiting Vietnam, I recommend booking as they can get extremely busy.

Also check out our little video on Instagram ( @marizkadutoit )



24 Ly Quoc Su street                   +84 – 120 – 803 – 4444
Hoan Kiem District


Korean Sticky Chicken



1 kg  chicken braai pack of drumsticks and thighs
2 Tsp garlic ginger paste

Sticky Sauce:

2 Tsp sesame oil
1 Tbs finely grated ginger and garlic
2 Tbs honey
2 Tbs dark soy sauce
1 Tbs fish sauce
2 Tbs Korean Chilli paste (gochujang)
100ml water



Rub the chicken pieces in the garlic-ginger paste, drizzle with a bit of olive oil and sprinkle with salt. Grill chicken in the oven at 180C until golden on both sides. While the chicken is on the oven, add all the sticky sauce ingredients into a sauce pan and let it reduce over medium heat.
Once the chicken is done, brush all the sticky sauce on both sides of the chicken. Return  the chicken to the oven and grill for another 15 minutes on both sides. During this time you must keep an eye on the chicken so it doesn’t burn!!!

Sprinkle with sesame seeds, serve with sticky rice or Jasmin rice, some steamed broccoli and asian slaw or kimchi.



Vietnamese Grilled Pork With Sticky Rice


Its been a month since our return from our Vietnamese adventure. We scampered through a sweltering hot, chaotic Ho Chi Min City and we experienced some incredible Pho Ga. We also found this little street food night spot where they served a different dish every night after 22:00. Here we had grilled pork with broken rice .






1 shallot
1 lemongrass stem
1 birds eye chilli
2 cloves garlic
3 tbsp honey
2 tbsp fish sauce
1 tbsp oil
500g pork fillet

Dippings sauce:

6 tbsp lime juice
6 tbsp fish sauce
3 tbsp water or coconut water
sambal oelek to server and use to taste or chopped red chilli and garlic

Pickled vegetables:

1 cup apple cider vinegar or rice wine vinegar
1 cup water
1 tbsp salt
1 tbsp sugar
2-3 large carrot julienned or grated
1/2 english cucumber sliced


Sticky rice
Fresh mint and coriander




Start by slicing the pork loin in 1cm disks and set aside while you make the marinade. Add the shallot, lemongrass, chili, garlic, honey, fish sauce and oil to a blender and blitz to a paste. Mix this paste into the sliced pork and leave to marinate in the fridge for at least 2 hours to overnight.

Combine water, vinegar, salt and sugar in a mixing bowl and make sure all the salt and sugar has desolved.
Slice cucumbers and julienne or grate carrots and place it in 2 separate glass containers. Pour the liquid over the vegetables. Let these pickled vegetables sit in the liquid for at least 2 hours or over night.

Dipping sauce

Combine fish sauce, lime juice and water or coconut water in a glass container and store in the fridge for up to a week. You truly only need a few teaspoons per meal. I like to add a teaspoon of samba oelek to my dipping sauce at the table. You could also add sliced red chili and chopped garlic if preferred.

Pork fillet

These little medallions takes no time to cook at all, so make sure your table is set, your rice is sticky and hot and all your pickles and fresh herbs are on the table.
It is best to grill these pork medallions on the braai (bbq), it literally takes about 2-3 minutes per side and the smokeyness of the braai is what makes it great. I have also made these pork medallions on a griddle pan and works just as well.




Pho Ga (Vietnamese Noodle Soup)


I am counting the days to our departure to Vietnam. Every day I can just taste and smell all the amazing street food just a little bit clearer. I have been making endless lists of foods and restaurants to try. I am hoping to pick up a few cooking secrets at Luke Nguyen’s cooking class called Grain. I will be sure to post something about that experience.

Today I am making this Vietnamese Chicken Noodle Soup and wondering how the real thing would compare.




3 star anise
5 cloves
2 black cardamon
1 cinnamon stick
5-7cm fresh ginger cut lengthways
1 yellow onion cut in half
1 tsp sugar or rock sugar
1 tsp salt
1-2 tbsp Vietnamese fishsauce
1 whole chicken
Enough water to cover the chicken, at least 2-3 liters

Fresh Ingredients:

Rice noodles
Fresh mint
Fresh coriander
Spring onion
Asian bean sprouts
Fresh red chili
Asian mushrooms panfried
Lime wedges and fish sauce to serve



Start by toasting the dried herbs in a pan for a minute or 2 to unleash their aromas and set aside. Cut onion and ginger in half, lengthways and blacken under the grill, this takes about 10-15 minutes. Take off the first black burnt layer of the onion and the charred skin of the ginger.
Bring 2-3 liters of water to the boil in a big pot and add the whole chicken in the boiling water. Add the whole onion and ginger and the roasted spices to the pot. You could put the dried spices in a tea ball or just fish them out one by one at the end.
Turn the boiling stock down to a simmer and keep on taking off any foam that floats to the top, with a spoon. Simmer the chicken for an hour.
After an hour take the chicken out of the pot and let it cool down. Also take out the spices and the garlic and onion.
The chicken broth needs to simmer for another 30 minutes and this is also the time to add the salt, sugar and fishsfauce. While the broth is simmering its time to boil the  rice noddles according to cooking instructions. Also get all the fresh herbs washed and ready. Panfry the asian mushrooms in a bit of olive oil. Debone the chicken and keep it aside.
Assembling Pho is very easy, add noodles to the bottom of the bowl and top with chicken, fresh herbs and chili, then ladle spoons of broth to the top of the bowl. Lastly squeeze a lime wedge and a drop or 2 of fishsfauce on top.

Slowcooker Pork Belly Ramen


Broth Ingredients

1 onion halved
1 carrot roughly chopped
big thumb size ginger sliced
2 big garlic cloves
8 tbsp sake
8 tbsp soy sauce
1L beef stock
4 tbsp fish sauce
300g shitake mushrooms stems removed
pork belly about 1,3kg
water, about 2L


Reduced dipping broth for sliced pork

soy sauce 6 tbsp
ginger thumb size sliced
garlic 1 clove sliced
water 6 tbsp
5 spice powder 1 tsp or 1 tbsp hoisin sauce

Topping Ingredients

ramen noodles 1 packet per person
soft boiled egg 1 per person
bok choy
spring onions
thai basil or coriander
red chilli
black sesame seeds and sesame oil



I would recommend you make this recipe over the weekend. It is not difficult at all, but  it is time consuming. Make your broth friday night and do the final touches on saturday, that way it doesnt feel like such a monumental task.

Day 1

Add onion, carrot, ginger, garlic, shitake, soy sauce, fishsauce, sake and beef stock to the slow cooker and set it to cook for 6 hours. While this is heating up, take the skin off the pork belly, keep the skin aside and place the whole pork belly in the slow cooker. Fill the pot with boiling water right to the top. I crisp the skin in a nonstick pan with salt and a bit of 5 spice powder until crispy and you can crumble it over your ramen at the end. Unfortunately we ate the crackling before the ramen was done because it was just too irresistible.

After 6 hours take the pork belly out of the slow cooker with tongs and set aside too cool. Take out the shiitake mushrooms and set aside. Discard the ginger, garlic, onion and carrot by straining the broth. Put the pork, shiitake mushrooms and broth in separate containers in the fridge until the next day.


Day 2

Slowly start to warm the broth.
In another pan add the ingredients for the dipping broth and bring it to a low simmer. Now slice your pork belly in 1cm slices and put it in this dipping broth, this way you warm it and give it an extra kick of flavor.
In another pan, boil the eggs, cut in half and set aside.
Also slice the mushrooms that was boiled in the broth the night before and set aside.
Wash and slice the bok choy, spring onion, chili and sprouts and set aside.
Now get your bowls ready, because ramen must be served piping hot. Pour a bit of boiling water in each bowl to keep it warm.
Boil the noodles and while the noodles boil make sure the pork in the dipping broth and the ramen broth is hot hot hot!!!

When the noodles are ready, empty the bowls of the boiling water, drain the noodles and spoon noodles into the bowls. Assemble the bok choy, sprouts, spring onion, shiitake mushrooms, boiled egg, chili, thai basil and sliced pork belly on top of the noddles.
Lastly spoon over the boiling broth. Sprinkle with sesame seeds and drizzle with a few drops of sesame oil.
Devour immediately!!!