12 Nov

Hanoi Grilled Pork (Bun Cha)

Posted by: angelina  /  Category: Pork

Ingredients

  • 1 tablespoon Light muscovado sugar
  • 2 tablespoons Vietnamese fish sauce
  • 1 large clove Garlic, finely chopped
  • 1 Shallot, finely chopped
  • 2 teaspoons Palm or golden caster sugar
  • 1 teaspoon Salt
  • 500 g Boneless pork lion, minced
  • 250 g Rice noodles, cooked
  • 125 g Bean sprouts
  • Handful Coriander (cilantro) leaves, basil leaves, mint leaves and chives
  • Lettuce leaves, torn

Instructions

  1. Gently melt the light muscovado sugar with two-thirds of the fish sauce in a heavy based saucepan, stirring all the time.
  2. Allow to cool a little then transfer it to a bowl and combine it with the garlic, shallot, palm or caster sugar, the remaining fish sauce and salt.
  3. Add the minced pork, mix thoroughly, then cover and leave to stand for 3 hours.
  4. Shape the minced pork into 20-24 flat little patties, about 1 inch in diameter, place them under a preheated grill and cook for 3-4 minutes on each side, until cooked through. The patties are also very good cooked on the barbecue.
  5. To serve, divide the noodles between 4 warmed bowls, add the pork, torn lettuce leaves, bean sprouts and herbs.
  6. Spoon the dipping sauce over the whole lot.

One Response to “Hanoi Grilled Pork (Bun Cha)”

  1. Vietnam Food | Vietnamese Recipes Says:
    November 30th, 2009 at 6:43 pm

    [...] Bun cha A simple and popular Vietnamese dish, basically a combination vermicelli plate. Grilled pork (often ground) and vermicelli noodles are served over a bed of greens (salad and sliced cucumber), herbs and bean sprouts. Often includes a few chopped-up egg rolls, spring onions, and shrimp. Served with roasted peanuts on top and a small bowl of nước chấm. [...]

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