Recipes - Vietnamese

Bun Cha (Hanoi Style Rice Vermicelli With Grilled Pork)
Bun Cha Hanoi


Bun Cha is a light and refreshing dish that is made out of noodles (bun), pork patties (cha) and thin pork slices. Bun Cha is originated from Hanoi and it is also one of the most popular dishes in Hanoi. Instead of mixing the sauce into the noodles together with the meat, the meat is separated from the noodles. The meat sits in the dipping sauce which has a slightly sweet taste. You pick some noodles with your chopsticks and dunk it into the dipping sauce and then eat with the pork and Vietnamese herbs.
Cooking Time: 15mins - 30mins
Serves:5 to 8
Total time: 60mins - 120mins
Course: Main
Cook Method: Grill/BBQ
Cuisine: Vietnamese









Ingredients:

Pork Marinade

680g fatty minced pork shoulder
680g fatty pork shoulder (slice thin against the grain)
1 tbsp roasted rice powder
5 tbsp water
3 tbsp granulated white sugar
¼ cup fish sauce
3-4 garlic cloves (minced)
2 shallots (minced)
Assorted vegetables (lettuce, bean sprouts, mint, perilla, sliced cucumber)
2 bags rice vermicelli
1 small unripe green papaya (sliced thinly) plus 1 tbsp salt
Pickled daikon and carrot (optional)

Sweet Chili Papaya Dipping Sauce

1 small unripe green papaya (sliced thinly) plus 1 tbsp salt
1 cup hot water
¾ cup granulated sugar
3 tbsp lime juice (or 1 fresh lime)
2 cups coconut juice
¾ cup fish sauce
6 garlic cloves (minced)
2 Thai chili peppers (or bird’s eye chilli) (minced and seeds removed)




Steps:

Preparation

  1. For the pork marinade, combine water, sugar, fish sauce, garlic and shallot together in a small bowl.
  2. Slice the pork shoulder into 2 inch by 2 inch pieces. Add half the marinade in the minced pork and the other half in the sliced pork shoulder.
  3. For the ground pork, add the roasted rice powder and form into golf-ball size patties.
  4. Marinate the pork for at least 30 min or overnight.
  5. Cut the papaya, remove the seeds and slice thinly. Add salt to papaya and let it sit for 30 minutes. Then rinse the salt off under cold running water. Squeeze out the water in the papaya. Pat dry and set aside.
  6. Mince garlic cloves and shallots.
  7. Prepare the bean sprouts by cutting off heads and tails, mint, chillies deseeded and sliced.
  8. Prepare vermicelli as per packet instructions.
  9. Prepare the dipping sauce, combine the hot water and sugar. Mix until dissolved. Add lime, garlic, chillies, fish sauce, coconut soda.

Cooking

  1. Grill the pork over charcoal fire for a more authentic taste. You can also bake them in the oven at 200 degrees for 10 min. Make sure to flip and rotate to evenly cook the pork. Let it rest for 10 min.

Assemble

  1. When you are ready to serve, add a single portion of meat to a small bowl. Ladle on the sweet papaya chili sauce on the meat. Then serve with a side of rice noodles and top it with fresh Vietnamese herbs.

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Bun Cha (Hanoi Style Rice Vermicelli With Grilled Pork)

Bun Cha (Hanoi Style Rice Vermicelli With Grilled Pork)

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Bun Cha is a light and refreshing dish that is made out of noodles (bun), pork patties (cha) and thin pork slices. Bun Cha is originated from Hanoi and it is also one of the most popular dishes in Hanoi. Instead of mixing the sauce into the noodles together with the meat, the meat is separated from the noodles. The meat sits in the dipping sauce which has a slightly sweet taste. You pick some noodles with your chopsticks and dunk it into the dipping sauce and then eat with the pork and Vietnamese herbs.

Cooking Time: 15mins - 30mins
Serves: 5 to 8
Total time: 60mins - 120mins
Course: Main
Cook Method: Grill/BBQ
Cuisine: Vietnamese
Ingredients

Pork Marinade

680g fatty minced pork shoulder
680g fatty pork shoulder (slice thin against the grain)
1 tbsp roasted rice powder
5 tbsp water
3 tbsp granulated white sugar
¼ cup fish sauce
3-4 garlic cloves (minced)
2 shallots (minced)
Assorted vegetables (lettuce, bean sprouts, mint, perilla, sliced cucumber)
2 bags rice vermicelli
1 small unripe green papaya (sliced thinly) plus 1 tbsp salt
Pickled daikon and carrot (optional)

Sweet Chili Papaya Dipping Sauce

1 small unripe green papaya (sliced thinly) plus 1 tbsp salt
1 cup hot water
¾ cup granulated sugar
3 tbsp lime juice (or 1 fresh lime)
2 cups coconut juice
¾ cup fish sauce
6 garlic cloves (minced)
2 Thai chili peppers (or bird’s eye chilli) (minced and seeds removed)

Instructions

Preparation

  1. For the pork marinade, combine water, sugar, fish sauce, garlic and shallot together in a small bowl.
  2. Slice the pork shoulder into 2 inch by 2 inch pieces. Add half the marinade in the minced pork and the other half in the sliced pork shoulder.
  3. For the ground pork, add the roasted rice powder and form into golf-ball size patties.
  4. Marinate the pork for at least 30 min or overnight.
  5. Cut the papaya, remove the seeds and slice thinly. Add salt to papaya and let it sit for 30 minutes. Then rinse the salt off under cold running water. Squeeze out the water in the papaya. Pat dry and set aside.
  6. Mince garlic cloves and shallots.
  7. Prepare the bean sprouts by cutting off heads and tails, mint, chillies deseeded and sliced.
  8. Prepare vermicelli as per packet instructions.
  9. Prepare the dipping sauce, combine the hot water and sugar. Mix until dissolved. Add lime, garlic, chillies, fish sauce, coconut soda.

Cooking

  1. Grill the pork over charcoal fire for a more authentic taste. You can also bake them in the oven at 200 degrees for 10 min. Make sure to flip and rotate to evenly cook the pork. Let it rest for 10 min.

Assemble

  1. When you are ready to serve, add a single portion of meat to a small bowl. Ladle on the sweet papaya chili sauce on the meat. Then serve with a side of rice noodles and top it with fresh Vietnamese herbs.

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