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Angeles Figueroa
Angeles Figueroa
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Friday 06 November 2026 07:27:39 GMT
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The most underrated Vietnamese dish Bun cha ✨Ingredients✨ For the pork patties (marinate overnight) 250g pork mince (20% fat) 1 shallot, minced 1 garlic clove, minced 1 tbsp fish sauce 1 tbsp sugar 1 tsp dark soy sauce (not traditional, I added for a deeper colour and better caramelization) 1/2 tsp freshly ground black pepper . For the pork belly (marinate overnight) 250g pork belly (thinly sliced) 1 shallot, minced 1 garlic clove, minced 1 tbsp fish sauce 1 tbsp sugar 1/2 tsp freshly ground black pepper . For the pickle 2 carrots, thinly sliced 1 daikon, thinly sliced 1 tsp salt to draw out excess moisture 1 cup white wine vinegar 1 cup hot water 1/2 cup sugar . For the dipping broth (nước chấm) 1 1/2 cup water 3 tbsp rice vinegar 3 tbsp sugar 3 tbsp fish sauce Minced garlic Minced bird’s eye chilies . To serve Rice vermicelli Butter lettuce Fresh herbs (Thai basil, coriander, mint) Cucumber slices . ✨Instructions✨ Mix the ingredients for the pork patties and pork belly separately. Cover and refrigerate overnight. The next day, grill until nicely charred and caramelised, or pan-fry over medium-high heat with a little vegetable oil until golden on both sides and cooked through. Toss the sliced carrots and daikon with salt and leave for 15-20 minutes, until they bend easily without breaking. Rinse thoroughly and drain. Dissolve the sugar in the hot water, then stir in the vinegar. Pour over the vegetables and leave to pickle for at least 30 minutes, ideally overnight. To serve, add the pork patties and pork belly in a bowl of dipping broth, alongside pickles, noodles, lettuce, fresh herbs and cucumber. Enjoy! (Note: fish sauces vary in saltiness, so taste and adjust the seasoning to your liking. I used Squid Brand fish sauce!) #EasyRecipe #cookingtips #buncha #vietnam #FoodTok
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