Barbecue pork two ways on rice vermicelli

Barbecue pork two ways on rice vermicelli

By
From
KOTO
Photographer
Michael Fountoulakis

In Hanoi, the smoky aroma of pork being grilled over small charcoal burners was always a call to lunch for me. The contrast of the soft pork patties with the slightly chewy pork belly and noodles dipped into the salty and spicy sauce is a midday treat, but equally tasty at dinner time. This dish is intended to be served on its own rather than as part of a banquet.

Ingredients

Quantity Ingredient
1 tablespoon fish sauce
2 garlic cloves, chopped
8 red asian shallots, finely chopped
1 teaspoon caster sugar
300g pork belly
350g pork shoulder
1 egg
4 tablespoons chopped garlic chives

Accompaniments

Quantity Ingredient
Bun cha dipping sauce, to serve
600g rice vermicelli
150g bean sprouts
1 butter or stem lettuce, separated into leaves
1 large handful coriander sprigs
1 large handful perilla leaves

Method

  1. To make the marinade, combine the fish sauce, garlic, shallots and sugar. Remove the rind from the pork belly and cut into 2 cm thick slices. Cover with half of the marinade and leave for 2 hours in the refrigerator.
  2. Process the pork shoulder in a food processor until finely minced. Transfer to a large bowl with the egg, chives and remaining marinade. Cover and refrigerate for 2 hours.
  3. Heat a barbecue or grill to medium–high heat. With damp fingers, form the pork mince into 3 cm patties. Barbecue the patties and pork belly slices for 3–5 minutes on each side or until charred lines appear.
  4. To serve, divide the dipping sauce between 6 small bowls. Add 3 patties and 4 pieces of barbecued pork to each, and put the remaining pork on a platter in the centre of the table. Arrange the noodles, bean sprouts, lettuce leaves and herbs on a platter and place in easy chopstick reach.
  5. Dip noodles and salad ingredients into the dipping sauce before eating with the pork.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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