Bun Cha Grilled Vietnamese Pork Skewered Recipes

BUN CHA - GRILLED VIETNAMESE PORK SKEWERED RECIPE

Steps:

• In a large mixing bowl, combine the honey, hoisin sauce, fish sauce, garlic, spring onions, oyster sauce, salt and pepper, mixing well.
• Add the pork, coating the slices well. Cover and marinate for 1 hour.
• Meanwhile, start the barbecue fire. Soak the bamboo skewers.
• When ready to eat, thread the meat strips on the skewers.
• Don't be tempted to overload the skewers; skewers which are too generous will char on the outside by the time the inside is cooked.
• Grill over medium-hot coals for 3 to 4 minutes, brushing the meat with the marinate.
• When browned and cooked, remove from the fire and serve.

VIETNAMESE PORK SKEWERS ~ BUN CHA

Steps:

• In a medium bowl, combine shallots, garlic, and lemongrass. Stir in fish sauce, sugar, 3 tablespoons sunflower oil, and pepper.
• Pat meat dry with paper towels, remove the layer of fat and cut meat into 1/2-inch thick (12-mm) slices. Add pork to the marinade and refrigerate for at least 3 hours or up to overnight.
• Thread marinated pork onto four skewers, leaving some space between each slice.
• In a skillet over medium heat, heat some sunflower oil and cook pork until it reaches an internal temperature of 145°F (63°C), about 30 minutes, turning every 5 minutes. Alternatively, cook them directly on a grill, over medium heat for 15 to 20 minutes.
• While the pork is cooking, fill a large saucepan with 4 1/4 cups cold water. Add noodles, a pinch of salt, and bring to a boil. Cook according to package directions. Turn off heat, cover, and let stand for 5 minutes. Drain in a colander, then rinse in cold water.
• Serve skewers with noodles, lettuce, tia to, mint, cucumbers, pickled carrots, pickled onions, cilantro, and spring roll dipping sauce.

VIETNAMESE GRILLED PORK SKEWERS

Steps:

• Combine pork belly, 1 red chile pepper, lemongrass, 3 tablespoons fish sauce, 3 cloves garlic, 1 teaspoon MSG, 1 teaspoon white sugar, and five-spice powder in a bowl. Cover with plastic wrap and refrigerate until marinated, 1 to 3 hours.
• Mix 1/4 cup fish sauce, 1/4 cup sugar, 1 red chile pepper, lime juice, 5 cloves garlic, and 1 teaspoon MSG together in a bowl. Let sit until dipping sauce flavors meld, 30 minutes to 1 hour. Pour in water.
• Thread the marinated pork belly onto bamboo skewers.
• Preheat grill for high heat and lightly oil the grate. Cook pork skewers, turning occasionally, until crisp, 8 to 10 minutes. Serve with the dipping sauce.

NEM NUONG (VIETNAMESE GRILLED PORK PATTIES)

Steps:

• Using food processor, process garlic until finely pureed. Combine pork, garlic, salt, pepper and sugar in mixing bowl and mix well. In a separate bowl, combine baking powder and water and stir. Mixture will bubble and foam. Add one drop of food coloring or caramel syrup (this adds color to the pork when grilled).
• Fold the baking powder into mixture and allow meat to chill for about 30 minutes to 1 hour or longer. The baking powder forms air bubbles and adds more bouncier or spongier texture.
• Refrigerate meat mixture a few hours to let it set for easier handling while forming patties, balls or flattened mini sausages. Keep a bowl of water handy and your hands wet for easy handling.
• Grill or pan fry about 4-5 minutes per side.
• Serve with Nuoc Cham and vermicelli (bean thread), if desired.
• To make Nuoc Cham: In a bowl, mash the garlic with the sugar. Add remaining ingredients and mix well.
• To make Bun Nem Noung: Place vermicelli in boiling water for about 6-8 minutes, stirring regularly to keep from sticking to the bottom of the pot. To check for doneness, take a strand and taste. It should be still slightly firm but easily breaks apart. Drain and flush with cold water to stop the cooking process.
• Combine vermicelli in bowls with nem nuong (pork patties), fresh herbs, pickled carrots and daikon, fried shallots and/or crushed roasted peanuts and dress with Nuoc Cham (sauce).