Title: Bun Cha (Grilled Pork And Noodles)
Categories: Pork, Vietnamese
Yield: 1 Batch
600 g Rice vermicelli
300 g Pork belly for cha mieng
300 g Pork shoulder; (lean) for
- cha vien
200 g Green papaya and carrot
500 g Raw leafy vegetables
- (lettuce, coriander,
- Vietnamese perilla,
- Vietnamese palm)
2 Shallots
200 ml Vinegar
10 g Sugar
Fish sauce, salt, pepper,
- and cooking oil; to taste
500 ml Sweet and sour sauce
MMMMM-------------------------SERVE WITH------------------------------
Vinegar
Garlic
Lime
Diced chili
Cut pork along the grain into slices measuring 4 x 5 cm. Then cut
those slices across the grain into pieces 0.5 cm thin. Crush or
finely chop one shallot and use it to season the pork along with
salt, fish sauce, pepper, and sugar. Let marinate for 60 minutes.
Finely chop (or mince) pork shoulder along with the second shallot,
and season for 60 minutes in the same manner as the pork belly. Mold
into flat round patties about the same size as the slices of pork
belly.
Peel papaya and carrot, cut into pieces measuring 1.5 x 1.5 x 0.5 cm,
squeeze with salt, and then rinse and drain. Add vinegar and sugar
and mix thoroughly to make pickles.
Rinse and drain raw leafy vegetables.
Prepare 2 stainless steel grill racks.
Place each slice of pork belly on a grill rack until it is full.
Grilled pork belly is called cha mieng. Brush oil on another
grill rack and fill with the pork shoulder patties. This is called
cha vien.
Make a charcoal fire and heat until the coals are red. Place the grill
racks on the coals and turn frequently so that the pork does not burn.
Remove when meat browns and becomes fragrant.
When Serving:
Place some pickles in a bowl, add cha mieng and cha vien, and
add sweet and sour fish sauce so that it covers the two types of
cha.
Place noodles and raw leafy vegetables on separate plates.
When eating, each person can add noodles and raw leafy vegetables to
their own bowl, adding condiments to taste.
Recipe by How To Cook Vietnamese Cuisine by Van Chau, 2020
