How to make Hanoi specialty vermicelli with grilled pork using a non-stick pan

GĐXH - Hanoi is the birthplace of many extremely famous specialties such as: Bun oc, Bun thang, Bun dau mam tom... Among them, we cannot fail to mention the famous Bun cha dish that is loved by many people.

Ingredient

700g pork belly, 500g minced pork, 1kg fresh vermicelli, half a green papaya, 1 carrot, green vegetables including lettuce, perilla, Vietnamese mint, basil, chopped shallots, chopped garlic, chopped chili. Seasonings include sugar, salt, ground pepper, MSG, cooking oil, fish sauce, seasoning powder, oyster sauce, honey, vinegar.

How to choose meat: To buy delicious pork belly, choose meat with a light pink color, equal lean and fat ratio, and moderate skin thickness of about 2cm.

Ingredients to make bun cha at home.

You can also press on the meat to test its elasticity. If the meat is dented, you should not choose it because it is old meat. In addition, you should not buy meat with blood clots or black spots on the skin, or meat that smells rancid.

How to make bun cha

After buying the pork belly, soak it in diluted salt water for about 5 minutes, then rinse it with water and drain. Next, cut the meat into bite-sized pieces and put it in a bowl. Next, peel the green papaya and carrots, then wash them and cut them into thin slices.

For raw vegetables, pick the leaves, soak them in salt water to remove dirt, then wash and drain.

For the sliced ​​pork belly, marinate according to the following recipe: ½ tablespoon minced garlic, ½ tablespoon minced shallot, ½ tablespoon seasoning powder, ½ teaspoon MSG, ½ teaspoon ground pepper, 1 tablespoon fish sauce, 1 tablespoon oyster sauce, 2 tablespoons honey, then mix well and marinate for 30 minutes.

Bun cha, a delicious Hanoi specialty that everyone loves.

Similarly, put the minced pork in a bowl and season with: ½ tablespoon minced garlic, ½ tablespoon minced shallot, ½ tablespoon seasoning powder, ½ teaspoon MSG, ½ teaspoon ground pepper, 1 tablespoon fish sauce, 1 tablespoon oyster sauce, 2 tablespoons honey, mix well and marinate for 30 minutes.

After 30 minutes, use your hands to roll the minced meat into balls. Add the thinly sliced ​​carrots and papaya to the bowl, then marinate with: ½ teaspoon salt, 1.5 tablespoons sugar, 2 tablespoons vinegar, mix well and marinate for 15 minutes.

Next, put the pot on the stove, then add 2 cups of water, 1 tablespoon of soy sauce, 1 cup of fish sauce, 1 cup of sugar, ½ cup of vinegar and cook over medium heat for 5 minutes. When the mixture boils, season to taste and turn off the stove.

Use a non-stick pan, then put the meat pieces and meatballs on the grill. Grill the meat for about 15 minutes until both sides are cooked through, then remove to a plate.

Put the pickles in a bowl, then add ½ teaspoon of minced chili, ½ teaspoon of minced garlic and 2 tablespoons of fish sauce, cook and mix well. Finally, arrange the grilled meat on a plate and enjoy.

Notes when marinating grilled meat for bun cha

To have delicious, standard grilled meat, you Pay attention to the marinating and seasoning process, this is one of the factors that determine the delicious taste of grilled meat.

Delicious Hanoi-style vermicelli with grilled pork is a combination of rich grilled meat, sweet and sour fish sauce, and the freshness of the accompanying raw vegetables.

You can marinate the meat overnight and store it in the refrigerator, which will help the meat absorb the spices better when grilled. When grilling, brush a little cooking oil or marinade on the meat to prevent it from sticking, drying out, and falling apart.

Grilling meat in a non-stick pan or air fryer is faster and more convenient, but grilling with charcoal will be the most delicious and retain the traditional flavor of Hanoi vermicelli with grilled pork.

Source: https://giadinh.suckhoedoisong.vn/cach-lam-bun-cha-dac-san-ha-noi-bang-chao-chong-dinh-172251001115911994.htm