VIETNAMESE PORK MEATBALLS (BUN CHA HANOI)
Bun Cha Hanoi is a classic vermicelli noodle dish served with delicious Vietnamese meatballs made from ground pork and authentic Vietnamese seasonings. The meatballs are easy to make at home, and are traditionally served alongside pickled vegetables, vermicelli noodles, and nuoc cham (Vietnamese dipping sauce).
Provided by Becca Du
Categories Dinner Main Course
Number Of Ingredients 16
Steps:
- 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. See above section for how to eat this dish.
Nutrition Facts : Calories 688 kcal, ServingSize 1 bowl, Carbohydrate 17 g, Protein 41 g, Fat 49 g, SaturatedFat 19 g, Cholesterol 163 mg, Sodium 878 mg, Fiber 4 g, Sugar 11 g
HANOI GRILLED PORK RECIPE (BUN CHA)
Make and share this Hanoi Grilled Pork Recipe (Bun Cha) recipe from Food.com.
Provided by Iron Woman
Categories < 30 Mins
Time 18m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Gently melt the light muscovado sugar with two-thirds of the fish sauce in a heavy based saucepan, stirring all the time.
- 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.
- Add the minced pork, mix thoroughly, then cover and leave to stand for 3 hours.
- 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.
- To serve, divide the noodles between 4 warmed bowls, add the pork, torn lettuce leaves, bean sprouts and herbs.
- Spoon the dipping sauce over the whole lot.
Nutrition Facts : Calories 542.1, Fat 19.4, SaturatedFat 6.7, Cholesterol 83.8, Sodium 1472.4, Carbohydrate 61.3, Fiber 3.3, Sugar 5.2, Protein 28.6
BUN CHA
When you can't decide if you want refreshing cold noodles or a steamy bowl of hot brothy soup, give bun cha (grilled pork patties with rice noodles) a try. It's the best of both worlds and one of the most famous dishes to come out of Vietnam's capital city, Hanoi. Springy rice noodles are served with a side of grilled marinated pork patties (and, in this case, pork belly too) that sit in a warm dipping sauce that doubles as a sweet-tart broth. Whether you dip the noodles into the sauce, spoon it over your entire dish or slurp it straight from the bowl, there is no wrong way to enjoy bun cha.
Provided by Food Network Kitchen
Categories main-dish
Time 9h25m
Yield 6 servings
Number Of Ingredients 24
Steps:
- For the grilled pork patties and pork belly: Turn on a kitchen exhaust fan or open a nearby window. Things are about to get smoky! Combine the sugar and 1 tablespoon of water in a medium saucepan and set over medium heat. Stir gently until the sugar dissolves. Cook until the sugar mixture darkens to a deep, dark brown hue similar to soy sauce and the mixture is smoking, 5 to 7 minutes; swirl the pan as needed to ensure even cooking.
- Immediately turn off the heat and remove the saucepan from the hot stovetop. Carefully add 2 tablespoons of water to the saucepan (the mixture may sputter). Use a heat-safe rubber spatula to stir the caramel until completely smooth. Transfer the caramel to a medium heat-safe bowl and allow to cool slightly, about 5 minutes. It will thicken as it cools.
- Meanwhile, put the ground pork and the pork belly into 2 separate medium bowls.
- Stir the fish sauce, oyster sauce, garlic, shallots, lemongrass, bouillon and black pepper into the caramel until well combined. Add 6 tablespoons of the sauce to the ground pork then add the remaining sauce to the pork belly. Use your hands to mix each meat with the sauce until well combined. Refrigerate each for at least 1 hour and up to 8 hours. (Do not refrigerate overnight or the meat will get too salty.)
- Scoop the marinated ground pork into 18 portions (about a scant 1/4 cup each), placing each on a large baking sheet. Roll each portion into a ball then flatten into a 1/2-inch-thick patty about 2 inches wide.
- Position a rack in the center of the oven and preheat to 250 degrees F. Preheat an outdoor grill or a large 2-burner cast-iron grill pan over medium-high heat. Lightly grease the grill grates or grill pan with oil. Working in batches if needed, cook the pork patties until charred and cooked through, 3 to 4 minutes per side, rotating the meat as needed to ensure even cooking. Transfer the cooked patties to a clean baking sheet.
- Reduce the heat slightly (between medium and medium-high). Working in batches if needed, cook the pork belly until charred and cooked through, 2 to 4 minutes per side, rotating the meat as needed to ensure even cooking. Place the cooked pork belly to the same baking sheet as the pork patties and place in the oven to keep warm while you make the dipping sauce.
- For the dipping sauce: Combine the sugar and 1 1/4 cups water in a medium saucepan. Set over medium heat and cook until the sugar dissolves and the mixture is hot and starts to steam, about 3 minutes, stirring occasionally. Turn off the heat and add 1/2 cup cold water, the fish sauce, lime juice, garlic, carrot, green papaya and chiles. Stir to combine.
- For serving: Divide the vermicelli among 6 individual serving bowls. Place the lettuce, bean sprouts, cucumber, cilantro and mint on a platter.
- Divide the pork patties and pork belly between 6 medium serving bowls or plates. Pour 1/2 cup of the warm sauce over the meat in each bowl. Serve each diner a bowl of pork and a small bowl of noodles. Pass the platter of vegetables and herbs. To eat, dip the noodles, herbs and vegetables into the warm sauce. Alternatively, you can hand tear the lettuce and herbs and add them to the sauce along with the other vegetables before dipping in the noodles, or enjoy the dish anyway you like.
BUN CHA - GRILLED VIETNAMESE PORK SKEWERED RECIPE
Make and share this Bun Cha - Grilled Vietnamese Pork Skewered Recipe recipe from Food.com.
Provided by Iron Woman
Categories High Protein
Time 1h25m
Yield 3-4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 375.4, Fat 14.9, SaturatedFat 5.2, Cholesterol 130.1, Sodium 1635.3, Carbohydrate 12.7, Fiber 0.7, Sugar 7.7, Protein 45.4
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