New: July 2019
North Vietnamese (Hanoi) Food
(GRILLED PORK, RICE VERMICELLI NOODLES IN SWEET & SOUR DIPPING SAUCE)

INGREDIENTS

A. Vietnamese Caramel Sauce

5 T sugar
0.5 C + 2 Thot water


B. Grilled Pork

1 lb. pork shoulder or pork belly (choose a fatty piece to prevent the meat from drying out while being grilled)
450 grams (1 lb.) minced pork (similarly, choose minced pork with at least 10% fat)
50 grams shallots (about 6 – 8 shallots)
15 grams garlic (3 – 5 cloves)
Fish sauce
Oyster sauce
C. Side Pickles

400 grams green papaya, carrots, kohlrabi
25 grams (2 tbsp) sugar
15 ml (1 tbsp) rice vinegar or lemon juice
¾ tsp salt
Fresh herbs to serve: coriander, perilla, lettuce, Vietnamese balm, …
D. Dipping sauce and Noodles

Dipping sauce (nước chấm in Vietnamese) is an essential condiment in Vietnamese cuisine, and usually consists of fish sauce, sugar, lime juice/lemon juice/rice vinegar, water and minced garlic and chilli to taste. My preferred ratio for a perfect nước chấm bún chả is 1 sugar : 2/3 acid : 1 fish sauce : 7 water.

25 grams (1.5 tbsp) sugar
15 – 18 ml (1 tbsp) lemon juice/rice vinegar
175 ml (3/4 cup) water
15 – 20 ml (1 – 1.5 tbsp) fish sauce
Garlic, chilli, black pepper – to taste
1.5 kg fresh rice vermicelli noodles or 0.5 kg dried rice vermicelli noodles




#1. Make carpal sauce
put 1/2 c water and sugar in pan let boi, turn yellow, then turn heat too low. add .5 c + 2 T water, cool to room temp


#2. Marinate Pork (2 hrs)
Slice Pork as thinly as you can (freezing helps but it optional).
Mince 8 Shallots and 5 cloves garlic

Add half the shallots and half the garlic to the sliced pork. Add 1.5 T fish sauce 1 T oyster sauce 5 T caramel sauce. Mix and set aside at room temp for 2 hrs

Add other half to ground pork. Add 1.5 T fish sauce 1 T oyster sauce 3 T caramel sauce. Mix and set aside at room temp for 2 hrs.


#3. Make Dipping sauce.
Add 2 T sugar, 3.5 T lemon juice. 3/4 c water. Stir to dissolve. 1 T fish sauce. Mix well and taste to make sure its not too salty. Good to make 2-3 hrs in advance so flavors develop.

#4. Prepare salad.
Peel and slice 2 Carrots thinly. (Green papaya if desired). Add 1 T sugar, mix well and let sit for 30 minutes. Add 0.5 T lemon juice, a dash of salt. Let sit for 1 hour.

#5. Grill pork.
Ideally spread thinnly on perforated tray, make patties of minced pork. Brush oil on top before cooking. Grill at 400 for 30-35 min (other recipes said 10-15 min!). Flip, brush oil. Keep Grilling until done. Can finish with broiler.

#6. Make noodles.
Put in boiling water until soft. Drain. then soak in hot water for 1-2 more minutes. Drain and shake well.

#7. Prep dipping sauce
Mince 3 cloves garlic, warm up dipping sauce. Transfer sauce to bowl add garlic and pepper.

#8. Serving
In bowl add salad, sauce, meat, noodles, greens.



http://www.ricenflour.com/recipe/how-to-make-bun-cha-recipe-vietnamese-grilled-pork-rice-vermicelli/