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Bun cha
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Prep Time:
80 minutes
80 minutes
Cook Time:
35 minutes
35 minutes
Total Time:
115 minutes
115 minutes
Vietnamese breakfast bowl: savory broth, pickled carrot, pork meatballs, grilled marinated pork.
Ingredients:
- 42.00 gm dark soy sauce
- 97.60 gm fish sauce
- 4 garlic cloves, finely chopped
- 500g boneless pork belly, skin removed, thinly sliced
- 500g pork mince
- 2 eschalots, finely chopped
- 1 large carrot, halved lengthways, sliced
- 1/2 green papaya, peeled, seeds removed, quartered lengthways, sliced
- 30.00 gm caster sugar
- 100ml rice vinegar
- Sunflower oil, to shallow-fry
- 250g vermicelli rice noodles, soaked, drained
- Fresh mint leaves, to serve
- Bird's-eye chillies, sliced, to serve
- 1L (4 cups) chicken style liquid stock
- 20.00 gm caster sugar
- 40.00 ml rice vinegar
Instructions:
- In a bowl, mix honey, soy sauce, fish sauce, and garlic. Transfer half of the marinade to a zip-lock bag with sliced pork belly, seal the bag, and shake to ensure the pork is evenly coated. Allow the pork to marinate for at least 1 hour.
- Combine the mince and eschalot with the honey mixture. Shape the mixture into 12 patties and place them on a baking paper-lined tray. Chill in the refrigerator for 30 minutes to set.
- Combine carrots and papaya in a bowl with sugar, vinegar, salt, and hot water. Stir until sugar and salt dissolve. Let it sit for 1 hour, then drain.
- Heat a generous amount of oil in a frypan over medium heat until shimmering. Cook the patties in batches, allowing them to develop a beautiful golden crust on each side for about 3-4 minutes, ensuring they are cooked through. Drain the patties on paper towel to remove any excess oil.
- Remove the excess oil from the pan, then gently clean it with a paper towel. Pour in an additional 2 tablespoons of oil and let it heat up over medium-high heat. Remove the marinade from the pork belly and place it in the pan. Cook for 6-8 minutes, flipping occasionally, until it turns golden brown and crispy.
- To make the dipping broth, combine all ingredients in a saucepan and simmer over medium heat until the sugar dissolves. Divide the broth into 4 bowls and serve alongside patties, pork belly, pickled vegetables, noodles, mint, and chili at the center of the table for self-serving.