Bun Cha - How to make it at home (Vietnamese grilled meatballs recipe)

Do you love Vietnamese street food?

I love the complex flavors of Bun Cha and have been a regular fan of the restaurant near me. It is the classic Vietnamese street food with grilled meatballs and vermicelli.

Recently, I have decided to make it. It turns out to be not as difficult as expected. I have documented how to do it in detail, and here is all you need to know if you want to make this Northern Vietnamese dish at home.

When you take a bite with a mouthful of everything, the bursting Vietnamese flavor is a gastronomical experience that leaves you wanting more.

I hope you will enjoy this famous Vietnamese dish.

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Recipe:
(Please download the recipe and read the full details at https://tasteasianfood.com/bun-cha/ )

Ingredients A (Pork)
500g pork belly
500g ground pork
4 tbsp caramel sauce
2 tbsp minced garlic
4 tbsp shallot, finely chopped
2 tbsp oyster sauce
1 tsp ground black pepper
4 tbsp fish sauce
2 tbsp sugar

Ingredients B (Dipping sauce)
1 tbsp vinegar
3 tbsp sugar
3.5 tbsp fish sauce
100ml water
1 tbsp lime juice

Ingredients C (Pickles)
50g daikon
50g carrot
1 tsp salt
1 tbsp sugar
2 tbsp vinegar

Ingredients D
Mint leaves
Basil leaves

Method:
For the pork:
Marinate the sliced pork belly with half of the ingredients in A for half a day.
Mix the ground pork with half of the ingredients, then lift the meat and repeatedly throw it back to the mixing bowl until it is clear from the side of the bowl and becomes slightly bouncy. Next, portion the ground pork slightly smaller than a golf ball and flatten them slightly. Let them sit for half a day before grilling.
Heat some vegetable oil in the grill pan over medium heat.
Place the pork belly on it, undisturbed for two minutes on one side to get the grilled mark.
Then, flip over and do the same for the other side until it is nicely caramelized.
Grill the meatballs just like the sliced pork, except it takes slightly longer to cook.
For the dipping sauce:
Put the sugar, fish sauce, vinegar, and water in a pot.
Heat the mixture until the sugar dissolves.
Let it return to room temperature, then add the lime juice and mix well.
For the pickles:
Cut the carrots and daikon into thin slices.
Add a large teaspoon of salt to it and mix well.
After fifteen minutes, wash away the salt and drain.
Add the vinegar and sugar.
Keep it for at least one hour, and it is done.

#BunCha #BúnChả #VietnameseFood


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Website: https://tasteasianfood.com/
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