Barbecued pork two ways on rice vermicelli

Barbecued pork two ways on rice vermicelli

Bún chả

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

Bun cha was traditionally sold by roving vendors, who carried it in baskets hanging on poles and served it on round bamboo trays. It is now offered by countless street stalls.

This is a very popular lunchtime dish In Hanoi, where stallholders start to fan their charcoal burners mid-morning, not only to increase the heat of the embers, but also to entice customers with the smoky aroma of the chargrilled, marinated meat.

Ingredients

Quantity Ingredient
25ml fish sauce
3 garlic cloves, chopped
8 red asian shallots, finely chopped
1 tablespoon sugar
1 x 300g portion pork belly
350g pork shoulder, roughly chopped
1 egg
10 garlic chives, sliced
600g dried rice vermicelli
Bun cha dipping sauce, to serve
150g bean sprouts
1 butter lettuce or stem lettuce, leaves separated
coriander sprigs
perilla

Method

  1. Combine the fish sauce, garlic, shallot and sugar, stirring to dissolve the sugar.
  2. Cut the pork belly into slices 2 cm thick. Cover with half the fish sauce mixture and marinate in the refrigerator for 2 hours.
  3. Meanwhile, mince the pork shoulder in a food processor until finely ground. Place in a large bowl with the egg, garlic chives and remaining fish sauce mixture. Cover and marinate in the refrigerator for 2 hours.
  4. Soak the vermicelli in boiling water for 4-5 minutes. Gently stir to separate the noodles, then drain and refresh under cold water. Use kitchen scissors to cut the vermicelli into easy-to-manage lengths.
  5. Heat a chargrill or barbecue to medium-high. Using damp fingers, form the pork into patties about 3 cm in diameter. Cook the pork patties and pork belly slices on the hot grill for 3-5 minutes, or until they are cooked through and grill lines appear.
  6. To serve, divide the dipping sauce among six small bowls. Add three patties and four pieces of barbecued pork to each large serving bowl, and put the remaining pork on a platter in the centre of the table.
  7. Arrange the noodles, bean sprouts, lettuce leaves and herbs on another platter and place within easy chopstick reach.
  8. Diners dip the noodles and salad ingredients into their dipping sauce before eating with the pork.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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