A perfect bite consists of a bit of noodles, a piece of pork and a slice of pickles all well soaked. Grab a pair of chopsticks and take some rice vermicelli noodles to dip into the sauce. A lady (usually) would put in front of you a plate of pearly white rice vermicelli, a basket with all sorts of greens, a bowl of dipping sauce with some sliced pickled carrots and green papaya, and of course, those beautifully charred pork pieces. The sound of people coming and going on motorbikes, shouting orders and chattering and slurping creates a unique ambience of Hanoi’s street food stalls. Then, you can hear the sizzling meat, the occasional ‘pop’ when the melting fat hits the coal. First, you can already smell the mouth-watering grilled pork patties and pork belly approaching the stall. And trust me, you will understand this if you are to sit down at a bún chả street stall during busy lunch hour. There’s a saying that Vietnamese eat with all our senses. If you have been following the news of President Obama’s trip in Vietnam, you must have seen ‘Obama eating bún chả’ – and this is exactly the recipe you need to recreate one of the most iconic street food dishes in Hanoi.Įating Bún chả at a street vendor in Hanoi If ‘phở’ is known for a bowl of flat rice noodles with beef or chicken broth, ‘ bún chả’ is round rice noodles served with a bowl of dipping sauce with grilled pork, pickles and greens. But the world of Vietnamese culinary culture offers us so much more ways of devouring many types of different noodles (do check out our glossary to read further on different types of noodles available in Vietnam). Serve with a side of rice noodles and platter of fresh Vietnamese vegetables and herbs.I feel like upon speaking about Vietnamese food and rice noodles, everyone would mention ‘phở’. Add the sweet papaya chili sauce on the meat. To serve, add a single portion of meat to a small bowl. Add sliced papaya to sauce.Ĭook the noodles per package instructions. Add fish sauce, lime juice, coconut soda, garlic and chili peppers. In a medium-size bowl, mix together water and sugar until dissolved. Rinse the salt off under cold running water and squeeze out excess water. To make the dipping sauce, in a small bowl, combine the sliced papaya and salt. Make sure to flip and rotate for even cooking. You can also bake them in the oven at 400☏ for about 10 minutes. Grill the sliced pork and patties over charcoal fire for a more authentic taste. Marinate the pork for at least 30 minutes or overnight in fridge for better flavor. Divide marinade between the ground pork and sliced pork shoulder. To make the pork marinade, combine fish sauce, oyster sauce, caramel cooking sauce/thick soy sauce, pork/vegetable stock powder, sugar, ground pepper, lemongrass and garlic. Hanoi-Style Rice Vermicelli with Grilled Pork Recipe (Bun Cha Hanoi) Ingredients (serves 5-7)ġ lb pork shoulder (slice thin against the grain)Ģ teaspoons homemade caramel cooking sauce (Nuoc Mau) or 1/2 teaspoon t hick soy sauceġ tablespoon chicken stock powder or vegetable stock powderĪssorted vegetables (lettuce, bean sprouts, mint, perilla, and/or sliced cucumber)Ģ bags rice vermicelli (Jiang Xi rice stick or Bun Giang Tay)
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |