Vermicelli with Grilled Pork (Bún Chả)

Ingredients:

  • Rice vermicelli
  • Raw vegetables (cabbage, banana blossom, herbs, water spinach, etc.)
  • 500g minced pork
  • 500g pork belly
  • 100g carrot
  • 100g kohlrabi
  • 100g daikon
  • 50g garlic
  • 50g green onion
  • 50g red onion
  • 20g of honey
  • 100g sugar
  • 30g oyster sauce
  • 60g fish sauce
  • 1 cup of vinegar
  • 400ml of water

Introductions:

1. Mince the garlic, red onions and green onions and set aside.

2. Peel carrots, kohlrabi and daikon and julienne them all.

3. In a skillet, add 50g of white sugar and 50ml of water. Heat until the liquid turns golden and thickens, then add 150ml of water and stir well. This is Vietnamese caramel sauce (also known as ‘đường thắng’, ‘nước màu’).

4. In a mixing bowl, add the minced pork with 25g of garlic, 25g of red onion, 25g of green onion, 10g of honey, 15g of oyster sauce, 25g of fish sauce, and half of the caramel. Mix well. Shape the minced meat into balls and flatten them.

5. In another mixing bowl, add pork belly with 25g of garlic, 25g of red onion, 25g of green onion, 10g of honey, 15g of oyster sauce, 25g of fish sauce, and the remaining of the caramel sauce. Mix well.

6. Prepare the grill. Grill the meatballs and pork belly until they are golden-brown.

7. In a large bowl, add 100gr carrot, 100g kohlrabi, and 100g daikon, then add ½ cup of sugar, ½ cup of vinegar, and a little salt, then stir well.

8. In a pot, add 200ml of water, 1 tbsp of fish sauce, 2 teaspoons of sugar, and 1 tbsp of vinegar. Stir until the water boils, then turn off the heat. Pour the pickling liquid into a bowl containing carrots, kohlrabi, and daikon.

9. To assemble, place vermicelli, grilled meat and raw vegetables in separate plates. Drizzle with the fish sauce and enjoy.

This post is also available in: Tiếng Việt

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This post is also available in: Tiếng Việt