Passport & Plate - Bun Cha - Hanoi Style Pork
Vietnam | Monday, February 16, 2015 | 5 photos
Ingredients
ingredients
Marinade
10 spring onions ( scallions), thinly sliced
3 1/2 ounces/100 g garlic chives, roughly chopped
6 tablespoons minced red Asian shallots
12 cloves garlic, minced (4 tablespoons)
1 teaspoon freshly ground black pepper
4 tablespoons fish sauce
4 teaspoons dark soy sauce
17 1/2 ounces/ 500 g minced pork
1 egg, lightly beaten
17 1/2 ounces/ 500 g pork belly, finely sliced
17 1/2 ounces /500 g rice vermicelli noodles, cooked
7 ounces/ 200 g mung bean sprouts
1 bunch perilla, leaves plucked
1 bunch fresh Asian basil, leaves plucked
1 bunch fresh Vietnamese mint, leaves plucked
1 bunch fresh mint, leaves plucked
Dipping Sauce
2 tablespoons fish sauce
2 tablespoons vinegar
2 tablespoons sugar
1/2 cup water
1 chile, diced
2 cloves garlic, diced
1 tablespoon lime juice
How to prepare this recipeDirections
In a mixing bowl, combine the spring onions, garlic chives, shallots, garlic, black pepper, fish sauce and soy sauce.
In separate bowl, combine half the marinade, minced pork, and egg and mix well.
Add the sliced pork belly to the remaining marinade. Cover and marinate both meats in the refrigerator for 2 hours, or overnight for a better result.
Form the pork mixture into small round balls with oiled hands, then slightly press down on each ball to form patties, about 2 inches/5 cm in diameter and 1/2-inch/ 1 cm thick.
Heat a charcoal grill or barbecue to medium high and grill the patties for 4 minutes on each side. Grill the pork belly for 2 minutes on each side or until brown.
Place the noodles, herbs and patties on three separate platters.
Transfer to 4 to 6 dipping bowls.
Chef's Note: Each guest should have their own dipping bowl, with all the ingredients in the middle of the table. Take a mixture of noodles, herbs and meat and dip into the warm fish sauce with every mouthful.
For the dipping sauce:
Add fish sauce, vinegar, sugar and water to a saucepan. Mix, then bring to the boil. Transfer to a dipping bowl and add chile, garlic and lime juice.
The story behind this recipeI was shopping in an antique shop in Hanoi owned by brother and sister An & Ha to export to import shop in Portland Oregon. They recommended it for lunch. The ladies where grilling the patting on sidewalk grills and them the rest of the ingredients are cold. Fell in love instantly so I took a cooking class to learn how to make it. Can't find it in the south of Vietnam.
