Recipes - Vietnamese

Bun Cha Hanoi with Light Fish Sauce and Pickled Carrot and Papaya
BunChaHanoi


A melange of fresh herbs with the goodness of pickled papaya and carrot in this dish is sure to make you hungry.
Cooking Time: 30mins - 60mins
Serves:3 to 4
Total time: 60mins - 120mins
Course: Main
Cook Method: Pan-Fry
Cuisine: Vietnamese









Ingredients:

Grilled sliced pork

300g pork shoulder (alternatively, use pork belly for richer taste)
½ tsp sugar
1½ tsp fish sauce
½ tsp ground black pepper
¾ tsp honey
1 tsp salt
3 cloves garlic (minced)
3 large shallots (minced)
1 tsp dark thick soy sauce
2 white spring onion (1 tbsp worth, finely chop)

Grilled pork patties

300g minced meat (at least 30% fat)
½ tsp sugar
1 tsp fish sauce
½ tsp ground black pepper
1 tsp honey
1 tsp seasoning powder (or salt)
3 cloves garlic (minced, make to paste)
3 large shallots (minced)
1 tbsp dark thick soy sauce
1 tbsp white cut of spring onion (finely chopped)

Sauce ingredients and ratio

5 water (or pork broth) : 1 fish sauce : 1 sugar : 1¼ vinegar

Example:
For 4 people, use 250ml broth/water, 50ml fish sauce, 50ml sugar and roughly 60ml of vinegar to make 410ml dipping sauce

Pickle ingredients and vinegar ratio

1 carrot (thinly sliced)
½ small green papaya (thinly sliced)
1 vinegar : 2 sugar : 2 water
(just like how the dipping sauce is made)




Steps:

Pork:

  1. Grilled Slice Pork – Slice the pork shoulder into slices about 5cm lengths, 4cm width, and about ½cm thickness. Place into a zip-lock bag with the rest of the ingredients to marinate for at least 2 hrs in room temperature or overnight in the refrigerator.
  2. Grilled Pork Patties – Mix ground pork with the rest of the ingredients and leave to marinate in room temperature or fridge for the same amount of time as the sliced pork.
  3. To make the minced pork into patties, first shape the ground pork mixture into round balls of approximately 5cm diameter and flatten patties to 1cm in thickness.
  4. Use a grill rack or charcoal BBQ griller to cook the pork. If cooking in an oven, set oven to 200°C to broil until golden brown.
  5. Grill the patties and the sliced pork until both sides are golden brown, roughly 10 mins per side.

Sauce Preparation Steps:

In a medium saucepan, combine all the ingredients above and cook over low heat until the broth is lukewarm (not boil).

Pickle Preparation Steps:

Make enough pickling vinegar to immerse the sliced carrots and papaya. Let it sit at room temperature for at least 2 hrs.

Serving Suggestions

  1. When meats are done, place in a covered medium sized sauce pan containing the dipping sauce. The juices of the meat will darken and meld with the fish sauce.
  2. Transfer to large serving bowl and serve with rice vermicelli topped with fresh herbs, lettuce, pickled carrot and papaya, and minced garlic.

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Bun Cha Hanoi with Light Fish Sauce and Pickled Carrot and Papaya

Bun Cha Hanoi with Light Fish Sauce and Pickled Carrot and Papaya

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A melange of fresh herbs with the goodness of pickled papaya and carrot in this dish is sure to make you hungry.

Cooking Time: 30mins - 60mins
Serves: 3 to 4
Total time: 60mins - 120mins
Course: Main
Cook Method: Pan-Fry
Cuisine: Vietnamese
Ingredients

Grilled sliced pork

300g pork shoulder (alternatively, use pork belly for richer taste)
½ tsp sugar
1½ tsp fish sauce
½ tsp ground black pepper
¾ tsp honey
1 tsp salt
3 cloves garlic (minced)
3 large shallots (minced)
1 tsp dark thick soy sauce
2 white spring onion (1 tbsp worth, finely chop)

Grilled pork patties

300g minced meat (at least 30% fat)
½ tsp sugar
1 tsp fish sauce
½ tsp ground black pepper
1 tsp honey
1 tsp seasoning powder (or salt)
3 cloves garlic (minced, make to paste)
3 large shallots (minced)
1 tbsp dark thick soy sauce
1 tbsp white cut of spring onion (finely chopped)

Sauce ingredients and ratio

5 water (or pork broth) : 1 fish sauce : 1 sugar : 1¼ vinegar

Example:
For 4 people, use 250ml broth/water, 50ml fish sauce, 50ml sugar and roughly 60ml of vinegar to make 410ml dipping sauce

Pickle ingredients and vinegar ratio

1 carrot (thinly sliced)
½ small green papaya (thinly sliced)
1 vinegar : 2 sugar : 2 water
(just like how the dipping sauce is made)

Instructions

Pork:

  1. Grilled Slice Pork – Slice the pork shoulder into slices about 5cm lengths, 4cm width, and about ½cm thickness. Place into a zip-lock bag with the rest of the ingredients to marinate for at least 2 hrs in room temperature or overnight in the refrigerator.
  2. Grilled Pork Patties – Mix ground pork with the rest of the ingredients and leave to marinate in room temperature or fridge for the same amount of time as the sliced pork.
  3. To make the minced pork into patties, first shape the ground pork mixture into round balls of approximately 5cm diameter and flatten patties to 1cm in thickness.
  4. Use a grill rack or charcoal BBQ griller to cook the pork. If cooking in an oven, set oven to 200°C to broil until golden brown.
  5. Grill the patties and the sliced pork until both sides are golden brown, roughly 10 mins per side.

Sauce Preparation Steps:

In a medium saucepan, combine all the ingredients above and cook over low heat until the broth is lukewarm (not boil).

Pickle Preparation Steps:

Make enough pickling vinegar to immerse the sliced carrots and papaya. Let it sit at room temperature for at least 2 hrs.

Serving Suggestions

  1. When meats are done, place in a covered medium sized sauce pan containing the dipping sauce. The juices of the meat will darken and meld with the fish sauce.
  2. Transfer to large serving bowl and serve with rice vermicelli topped with fresh herbs, lettuce, pickled carrot and papaya, and minced garlic.

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