Vietnamese: Simple Vietnamese Food to Cook at Home
By Uyen Luu
BÚN CHẢ
About the recipe
The irresistible sweet, treacly smell of barbecued patties and caramelised pork is luring and mouth-watering. They sit on a pillow of thin rice vermicelli (bún) and crunchy sweet and sour pickles with plenty of refreshing herbs and leaves as salad. A large, warm, sweet and umami bowl of dipping sauce with pickles, garlic and chillies serves as a bath for the meats to soak in. You can either dip or bathe your meat in this delicious broth, or pour it over your noodles and slurp them up.
Recipe From
Vietnamese: Simple Vietnamese Food to Cook at Home
By Uyen Luu
CARAMEL SAUCE
60g (2oz) caster (superfine) sugar
75ml (2½fl oz) hot water
PORK BELLY
450–500g (1–1lb 2oz) free-range pork belly, skin removed, minced or blended in food processor
450–500g (1–1lb 2oz) free-range pork belly, skin removed, sliced into 3cm (1in) squares 1cm (⅓ in) thick
½ tablespoon groundnut (peanut) or vegetable oil
MARINADE
4 garlic cloves, minced
2 round shallots, finely chopped
2 tablespoons oyster sauce
1 tablespoon brown sugar
4 tablespoons fish sauce
1 teaspoon seasoning powder or stock cube (mushroom, pork or chicken) (optional)
½ teaspoon freshly ground black pepper
PICKLES
100g (3½oz) thinly sliced kohlrabi or radishes
100g (3½oz) thinly sliced carrots into rounds
1 teaspoon sea salt
1 teaspoon caster (superfine) sugar
2 tablespoons cider vinegar
NOODLES
300g (10½oz) rice vermicelli (0.8mm)
DIPPING SAUCE
80ml (3fl oz/scant ½ cup) fish sauce
100g (3½ oz) caster (superfine) sugar
400ml (13fl oz/generous 1½ cups) boiling water
3 garlic cloves, finely chopped
3 chillies, finely chopped
TO GARNISH
fresh lettuce and herbs such as Thai basil, mint, coriander (cilantro) or perilla (shiso), etc.
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