You can’t go to Hanoi without having Bun Cha! Had this at my friends Hannah & Ivo’s house.
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- Marinate ground pork & pork belly with soysauce, onions, garlic, sugar and Dau Ha
- Mix all up and let it marinate in fridge for 1 hour
- Form little patties from ground pork mix
- Place pork belly & patties on baking tray and bake in oven at 220 degrees for 10 min (flip after 5 min)
- Even more authentic is to grill them over charcol BBQ griller!
- Cut green papaya, carrots and chilis
- For the broth boil water, add pork juice, sugar, fish sauce, lime and Dau Ha
- Put veggies, pork and broth into bowl
- Serve with Bun, Salad and Chili
For the pork you need:
- 400g minced pork
- 400g sliced pork belly
- 5 minced garlic cloves
- 2 chopped onions
- salt & pepper
- 1 tbs fish sauce
- 1 tbs sugar
- 1 tsp Dau Ha
For the broth you need:
- 1l boiling water
- 10g sugar
- 10ml fish sauce
- 10ml vinegar
- pork sauce from oven roasting
Other ingedients you need:
- 500g Bun (fresh rice vermicelli)
- 100g green papaya
- 100g carrots
- 2 chopped chilis
- bunch of mint & coriander
- bunch of Vietnamese Balm (kinh giới)
- fresh lettuce
Serves 4 person
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