Bún chả is a pho or noodle dish which originated in Hanoi, Vietnam. It is a popular dish that is found in every street corner of Hanoi. It has a perfect balance of noodles, fresh herbs, pickled vegetables, grilled meat, and a light sweet broth. Eating bún chả is quite an experience. Unlike most pho dishes that are served in bowls, the components of bun cha are served separately. The broth serves as a dipping sauce for the noodles, herbs, and grilled meat.
Make this dish at home and serve it to your family. You might find that bún chả will quickly become your family’s favorite noodle dish.
Ingredients:
• 500 grams of pork belly, thinly sliced
• 500 grams of minced pork
• 1 tbsp sugar
• 4 tbsp minced shallot
• 2 tbsp oyster sauce
• 2 tbsp sugar
• 4 tbsp fish sauce
• 4 tbsp caramel sauce
• 2 tsp pork stock powder
• 1 tsp ground black pepper
• 2 kilograms of fresh rice vermicelli
• 1 tbsp. minced garlic
• 1 tbsp. finely chopped red chilies
Pickles:
• 1 cup green papaya, thinly sliced
• 1 cup carrots, thinly sliced
• 2 tsp salt
• 2 tbsp vinegar
• 1 tbsp sugar
Dipping Broth:
• 1/2 cup fish sauce
• 1/2 cup sugar
• 3 cup water
Fresh Greens:
• lettuce
• mint
• perilla leaves
• fresh cilantro
• bean sprouts
Instructions:
This recipe takes about 2 hours and 30 minutes to make. Serves 6 to 8.
Place pork slices and minced pork in 2 separate bowls.
Add sugar, minced shallot, oyster sauce, sugar, fish sauce, caramel sauce, pork stock powder, and ground black pepper into each bowl
Mix then let the pork marinate for at least 20 minutes.
To make the pickled vegetables, put papaya and carrots in a bowl, then add salt.
Mix well and set aside for 15 to 20 minutes.
Rinse the vegetables under running water several times, the drain.
Place vegetables in a bowl, then add sugar and vinegar.
Mix well and set aside for 1 hour.
Pan-grill the marinated pork slices in a non-stick pan over medium heat until fully cooked and golden brown.
Transfer to a plate and set aside.
Form marinated minced pork into small patties.
In the same pan, fry the patties over medium until golden brown on both sides.
Transfer to a plate and set aside.
To make the dipping sauce, put fish sauce, sugar, and water in a saucepan.
Simmer over medium-low heat while stirring constantly until the sugar is dissolved.
To assemble the dish, pour dipping sauce into bowls.
Add a few pieces of grilled pork, a piece of pork patty, a few pieces of pickled vegetables, some garlic, and chili.
Serve alongside a platter of fresh rice vermicelli and fresh mixed greens.
Ideas And Tips:
• Aside from pork belly, you can use pork shoulder.
• You can replace caramel sauce with 2 tbsp. molasses or honey.
• If you can’t find fresh rice vermicelli, you can use 1 kilogram of dried rice vermicelli. Follow packet instructions on how to cook dried rice vermicelli.
images – https://www.youtube.com/watch?v=iZJzTScgB-c
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