Bun cha Hanoi

Recipes are an amalgamation of the following: 
https://www.cooking-therapy.com/bun-cha-hanoi/
https://www.recipetineats.com/bun-cha-vietnamese-meatballs/#wprm-recipe-container-34119

https://www.hungryhuy.com/vietnamese-dipping-fish-sauce-recipe-nuoc-cham-nuoc-mam-cham/

Ingredients:

Grilled Pork Meatballs

  • 2 lb ground pork
  • 1 tsp pepper
  • 2 tsp granulated sugar (I increased it to 3 Tbsp and liked the sweetness)
  • 1/2 tsp cinnamon
  • 2 tbsp fish sauce (I increased it to 3 Tbsp)
  • 1 tsp vegetable oil
  • 1 stalk lemongrass minced
  • 1 shallot minced
  • 1/3 cup scallion, chopped

Pickled Vegetables

  • 2 carrots thinly sliced
  • 1/2 small green papaya thinly sliced (I used daikon radish because I couldn’t find green papaya- it was fine!)
  • 1 cup water
  • 1 cup apple cider vinegar

Toppings



Instructions:

  • Pickle the green papaya and carrots. Combine all the ingredients for the pickled veggies in a large jar and set aside. Let sit for at least 3 hours or overnight. I would highly recommend leaving it overnight for the best results.
  • Marinate the pork . Combine all the ingredients for the pork meatballs into a large bowl. Let marinate for 20-30 minutes. Form pork into circular pieces with a 1.5 inch diameter. They should be the size and shape of slider patties.
  • After forming the meatballs, grill them on a grill pan or outdoor grill. Grill for 2-3 minutes on each side until brown on both sides. Set aside.
  • Add some of the pork meatballs and pickled veggies to a small bowl. Cover with Vietnamese dipping sauce until the liquid just covers both.
  • Serve with the pork meatballs, vegetables, and noodles separately. Each person should make their own vermicelli bowl using these components.

Comments

Post a Comment

Popular posts from this blog

Vegetarian gravy (NYT)

 Recipe made as an amalgamation of a few recipes, courtesy of:  https://cooking.nytimes.com/recipes/1017760-vegan-mushroom-make-ahead-gravy  and  https://www.lifeasastrawberry.com/creamy-mushroom-sauce/ Ingredients: ½cup extra-virgin olive oil     ½small onion, finely chopped (½ cup)     4ounces baby portobello mushrooms, finely chopped (1 cup)     ½cup all-purpose flour      1/2 milk      2 tbsp butter     4 to 5cups vegetable stock, preferably homemade, as needed      2 tbsp veggie bouillion paste     ½teaspoon kosher salt     ¼teaspoon black pepper Instructions:     Step 1     In a large skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring, until well browned, 8 to 10 minutes.     Step 2     Sprinkle in flour and cook, stirring, until golden brown, 3 to 5 minutes. Add butter as needed. Slowly w...
Read more

Lomo Saltado

Image
 Recipe courtesy of:  https://www.seriouseats.com/lomo-saltado-peruvian-stir-fried-beef-with-onion-tomatoes-and-french-fries We wouldn't change a single thing about this recipe besides perhaps adding a little bit more liquid for it to be a bit more saucy at the end. Otherwise, perfectly executed! Ingredients (serves ~2)   1   pound  ( 450   g ) beef tenderloin,  skirt steak , or other tender and flavorful quick-cooking steak 1/4   cup  ( 60   ml ) peanut, canola, or  vegetable oil , divided, plus more if needed Kosher salt 1   medium  ( 8   ounces ;  225   g )  red onion , cut into 1/2-inch slices 4   scallions  (about  2   ounces ;  60   g ), roots and any wilted parts trimmed, remainder cut into 2-inch lengths 1  fresh or frozen  ají amarillo chile pepper  (about  2   ounces ;  60   g ), defrosted if frozen, then stemmed, seeded, an...
Read more

Fancy creamed spinach

 Recipe courtesy of Serious Eats: https://www.seriouseats.com/food-lab-creamed-spinach-recipe (Makes 4 servings) Ingredients:  3 tablespoons unsalted butter 2 medium shallots, finely minced (about 1/2 cup) 2 medium cloves garlic, minced or grated on a Microplane (about 2 teaspoons) 2 pounds curly spinach, trimmed, washed, and drained 1 tablespoon all-purpose flour 1 1/2 cups heavy cream 1/2 cup whole milk 1/4 teaspoon freshly grated nutmeg 1/4 cup store-bought or  homemade  crème fraîche Kosher salt and freshly ground black pepper 2 ounces Parmigiano-Reggiano, finely grated (about 1 cup; optional) Instructions: 1) Melt the butter in a Dutch oven or large saucepan over medium-high heat. Add the shallots and garlic and cook, stirring, until softened, about 2 minutes. Add the spinach in four batches, turning each batch with tongs or a rubber spatula and allowing it to wilt before adding the next. FEATURED VIDEO 0 seconds of 15 seconds Volume 0%   There was a...
Read more