BUN CHA
(Griiled pork belly, Grilled meatball, Dipping sauce, pickled carrot & green papaya, platter of herbs)
Bun Cha is a Northern Vietnamese specialty originating from Hanoi, known for its unique combination of flavours and textures.
It is a refreshing and light dish, consisting of grilled pork patties (Cha), and sometimes thinly sliced pork belly, served with fresh rice noodles (Bun), pickled and herbs, and a fish sauce-based sweet dipping broth to bring all the flavours and textures together.
SERVING PORTION FOR 4 PEOPLE
Ingredients
Fatty ground pork
The main ingredient in Bun Cha is ground pork. It is used to make the pork patties, which are grilled and served with the dish. For the best result, use fatty ground pork that has at least 20% fat. The fat will keep the patties moist and flavoured.
Pork belly
Thinly slice the pork belly, you can use pork shouder part instead.
Fish sauce and oyster sauce
They are the main seasoning ingredients. It is a salty, umami-rich condiment that is used in many Vietnamese dishes.
Brown sugar
It is used to add sweetness. The molasses in brown sugar also hepls to caramelize and char the pork patties and provide a sweet sticky glaze when grilled.
Caramel sauce
Melted 2 spoon brown sugar in a pan till it turns golden brown colour, add 4 spoon of water.
Ground black pepper
It provides a peppery flavour.
Chopped garlic and shallots
Our Vietnamese aromatics that make everthing smell wonderful.
Sesame oil
To give a wonderful smell.
Broth/ dipping sauce
This is a mild sweet and savory sauce/broth made water, lemon juice, chilli peppers.
Fresh herbs: lettuce, corianders, Vietnamese balm, perilla/ shiso
Pickled green papaya and carrot.
PREPARATION AND COOKING
1. Season pork patties
In a large mixing bowl, combine ground pork, fish sauce, oyster sauce, sesame oil, brown sugar, caramel sauce, ground black pepper, chopped garlic and shallots. Store it in fridge for one hour resting.
2. Make patties and grilled
To prevent the ground pork mixture from sticking to your hands, oil your hand with vegetable oil. Roll the mixture into small patties. Grilled the patties over charcoal fire for a more authentic taste, about 8 minutes per side or untill lightly charred.
3. Season pork belly
In a large mixing bowl, combine ground pork, fish sauce, oyster sauce, sesame oil, brown sugar, caramel sauce, ground black pepper, chopped garlic and shallots. Store it in fridge for one hour resting.
4. Grilled pork belly
Using a metal wire grilling basket. Spread the marinated pork belly on the rack and grilled over charcoal.
5. Make pickled green papaya and carrot
Thinly slice green papaya and carrot, cut into 1*2 cm, blanch in hot water for 20 seconds. In a medium bowl, combine sliced green papaya, carrot, sugar, fish sauce, vinegar, chopped garlic, chopped chilli.
6. Make dipping sauce/ broth
In a cooking jar, add 1litter of water, 100 ml fish sauce, 100ml vinegar, 100 gram sugar, on fire bring to boil.
SERVING
Get the broth into a bowl, add patties, grilled pork belly, different kinds of herbs on your taste, noodles and optional of kumquat juice.
Enjoy!
