Barbecued Pork Two Ways on Rice Vermicelli

Barbecued Pork Two Ways on Rice Vermicelli

Barbecued Pork Two Ways on Rice Vermicelli, Bún chả

Bún chả was traditionally sold by roving vendors, who carried it in baskets handing on poles and served it on round bamboo trays. It is now offered by countless street stalls and restaurants.

This is a very popular lunchtime dish in Hà Nội, where stallholders start to fan their charcoal burners mid-morning, not only to increase the heat of the embers but also to entice customers with the smoky aroma of the chargrilled, marinated meat.

Ingredients:

• 1 packet of Vietnamese vermicelli

Pork patties:

• 500g ground pork (keep the minced meat in the freezer for 2 hours before you start blending the meat).
• 1 large shallot minced
• 1 tbsp, minced garlic
• 2 tsp fish sauce
• 1 tsp sugar
• 1 tsp white pepper powder
• 1 tbsp caramel sauce
• 1/2 tsp baking powder
• 2 tsp potato starch
• 4 tbsp water
• 100g pork lard, cut in brunoise
• 10 garlic chives, chopped

Pork Skewers:

• 500g pork belly, thinly sliced
• 1 tbsp fish sauce
• 1 tbsp oyster sauce
• 5 shallots, minced
• 5 garlic cloves, minced
• 1 tbsp caramel sauce
• 1/2 tsp sugar
• 1/2 tsp white pepper powder
• 1 tbsp vegetable oil
• Bamboo skewers, soaked in water

Pickled green papaya:

• ½ small green papaya, peeled, removed seeds and thinly sliced
• 2 carrot, peeled and thinly sliced (optional)
• 250g vinegar
• 250g water
• 3 tbsp sugar
• ½ tbsp salt

Nước chấm (dipping sauce):

• 500ml water
• 3-4 tbsp rice vinegar
• 2-4 tbsp sugar
• 300ml coconut water
• 3-4 tbsp fish sauce
• 1 tbsp, minced garlic
• 1 tbsp, minced red chili

Accompaniments:

• Green Lettuce
• Cucumber, sliced
• Coriander – Ngò
• Vietnamese Perilla – Tiá Tô
• Fish Mint – Diếp Cá
• Peppermint – Húng Cây
• Pennywort – Rau Má
• Vermicelli rice noodles (cook according to directions)

Method:

Add the minced pork, shallot, garlic, fish sauce, sugar, white pepper powder, caramel sauce, baking powder, potato starch, and water into the blender. Run the blender for 20 to 30 seconds. Remove the lid and check the consistency of the meat. Continue running the blender’s chop cycle until you’ve reached the desired consistency. Run it for short periods of time so you don’t end up over processing the meat. The entire process takes around 5 minutes. Quickly, move the pork mixture to a mixing bowl. Add pork lard and garlic chives and mix well. Keep the meat mixture in the fridge for about 3 hours to let it set and easier to handle when forming patties. Form patties, in small disks about 5cm wide and 2,5cm thick. Put back in the fridge for 2 hours to settle.

Combine ingredients for the pork skewers. Marinate the pork for at least 2 hours or overnight in the fridge for a deeper flavor. Skewer onto bamboo skewers or use a grill mesh basket.

To make the pickled green papaya, heat and stir sugar, water with vinegar until dissolved. Leave till cool. In a mixing bowl, add papaya and carrot. sprinkle with salt. Mix thoroughly. Leave till limb and soft, for 10 minutes. Rinse papaya and carrot. Drain. Mix with vinegar mixture. Cover and refrigerate. Pickle may be served after turning translucent. This may take 12 hours if papaya is paper-thin and not too green. If totally green and thick, you’ll have to wait 1-2 days. After papaya is ready for eating, taste and if necessary adjust seasoning.

To make nước chấm, heat and stir the water, vinegar, and sugar until dissolved. Leave till cool. Add in the coconut water, fish sauce, garlic, and chili. Mix thoroughly. Adjust the taste to your liking. Balancing out the sour, sweet, salty, and spicy. Aim for a bold, forward finish. The sauce may be prepared early in the day and let sit at room temperature.

Grill both patties and pork skewers on medium heat to get nice char. Remove the pork from the skewers and place it along with the patties into a big bowl of nước chấm. Add the pickles green papaya mixture and serve with vermicelli and herbs.

Caramel Sauce, Nước Màu
Ingredients:

• 200g granulated white sugar
• 60ml water + 120ml water

Method:

Using a heavy-bottomed saucepan, add sugar and 60ml water. Give it a quick swirl to even out the sugar.

Heat on medium-high for about 5-8 minutes. At this point, you should start to see the sugar breaking down and changing color. Continue to cook for another 5-8 minutes until the sugar begins smoking and turns a dark amber color. Make sure not to cook for too long or else it will turn black and burnt. However, the sugar may appear black in the saucepan. To accurately gauge the color, examine the caramel sauce on the back of a spoon.

Once you get a deep amber color, turn off the heat. Slowly, very slowly, pour 120ml of water into the saucepan. The combination of water and hot sugar will splatter violently so do this part very carefully and slowly. For safety and cleanliness, I highly recommend transferring the saucepan into an empty sink before adding water. Once you add the water, give it a quick mix. Allow it to cool slightly before transferring it to a glass container. The caramel sauce will continue to thicken as it cools. The sauce can be stored in the pantry for months or years. There is no need for refrigeration.

Quick • Affordable • Sustainable • No MSG-Added

To serve fresh, wholesome and reasonably priced Vietnamese food and practise sustainable business.

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Singapore

Same day delivery via Deliveroo.

Same day islandwide delivery.

Bulk Order (min $250) via Catersmith. Order must be placed at least 3 days in advance.