Bun Cha

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, combine the ground pork shoulder with half of the minced shallot, minced garlic, fish sauce, sugar, black pepper, and vegetable oil.

   Ca. 5 min.

   Kokkens note: Mix gently but thoroughly to combine all ingredients without overworking the meat.

2. 2

   Form the mixture into small, flat patties, about 1.5 inches in diameter.

   Ca. 10 min.

   Kokkens note: Wet your hands slightly to prevent the pork mixture from sticking.

3. 3

   Place the thinly sliced pork belly in a separate bowl and marinate with the remaining half of the minced shallot, minced garlic, fish sauce, sugar, black pepper, and vegetable oil.

   Ca. 5 min.

4. 4

   Cover both the pork patties and pork belly and refrigerate for at least 30 minutes to allow the flavors to meld.

   Ca. 30 min.

   Kokkens note: Marinating longer, up to a few hours, will enhance the flavor.

5. 5

   Prepare the dipping sauce (nuoc cham) by combining the water, fish sauce, sugar, and rice vinegar in a small saucepan.

   Ca. 2 min.

6. 6

   Heat the sauce over medium heat, stirring until the sugar dissolves.

   Ca. 3 min.

   Kokkens note: Do not boil the sauce; just warm it enough to dissolve the sugar.

7. 7

   Remove from heat and let it cool completely.

   Ca. 10 min.

   Kokkens note: Cooling the sauce makes it more refreshing.

8. 8

   Once cooled, stir in the minced garlic, sliced chili, julienned carrot, and julienned green papaya (if using).

   Ca. 2 min.

   Kokkens note: Adjust chili amount to your preferred spice level.

9. 9

   Cook the rice vermicelli noodles according to package instructions, usually by soaking in hot water or boiling briefly.

   Ca. 5 min.

   Kokkens note: Do not overcook the noodles; they should be al dente.

10. 10

    Drain the cooked noodles and rinse with cold water to prevent sticking, then set aside.

    Ca. 1 min.

11. 11

    Preheat a grill or a grill pan to medium-high heat.

    Ca. 5 min.

    Kokkens note: Ensure the grill is hot enough to get a good sear.

12. 12

    Grill the pork patties for 3-5 minutes per side, or until cooked through and nicely charred.

    Ca. 15 min.

    Kokkens note: Avoid overcrowding the grill to ensure even cooking.

13. 13

    Grill the pork belly slices for 2-3 minutes per side, or until crispy and golden brown.

    Ca. 10 min.

    Kokkens note: Pork belly cooks faster due to its fat content.

14. 14

    To serve, arrange the cooked vermicelli noodles, grilled pork patties, and grilled pork belly in individual bowls.

    Ca. 2 min.

15. 15

    Serve with fresh lettuce, mint, cilantro, perilla, sliced cucumber, and bean sprouts on the side.

    Ca. 1 min.

    Kokkens note: Encourage diners to customize their bowls with fresh herbs.

16. 16

    Pour a generous amount of the dipping sauce over the noodles and pork, or serve it on the side for dipping.

    Ca. 1 min.

    Kokkens note: The sauce is key to the dish's flavor, so don't be shy!