![]() ![]() Fresh herbs to serve: coriander, perilla, lettuce, Vietnamese balm, …ĭipping sauce ( nước chấm in Vietnamese) is an essential condiment in Vietnamese cuisine, and usually consists of fish sauce, sugar, lime juice/lemon juice/rice vinegar, water and minced garlic and chilli to taste.15 ml (1 tbsp) rice vinegar or lemon juice.400 grams green papaya, carrots, kohlrabi.50 grams shallots (about 6 – 8 shallots).450 grams (1 lb.) minced pork (similarly, choose minced pork with at least 10% fat).450 grams (1 lb.) pork shoulder or pork belly (choose a fatty piece to prevent the meat from drying out while being grilled).(GRILLED PORK, RICE VERMICELLI NOODLES IN SWEET & SOUR DIPPING SAUCE) The pork marinade and the dipping sauce in this recipe is adopted from my family favourite, and I hope that it will soon become your favourite as well ! I would, as a child, cheekily sneak a hot piece of meat freshly out of the stove, and that would always be the best piece of the whole batch. On a weekend that was quite special, she would get a small charcoal stove and grill the meat in the small patio in front of our house, and the whole street would be filled with a mouth-watering smell. ![]() As soon as the bite hits your tongue, you will taste how perfectly balanced in sweetness and sourness that dipping sauce is, how the noodles wonderfully complements it, how crunchy and tangy the pickles cut through the fatty pork and how the marinated pork just melts in your mouth.Īlthough originally a street food specialty, to me there is nothing that can beat my mom’s homemade bún chả. A perfect bite consists of a bit of noodles, a piece of pork and a slice of pickles all well soaked. Grab a pair of chopsticks and take some rice vermicelli noodles to dip into the sauce. A lady (usually) would put in front of you a plate of pearly white rice vermicelli, a basket with all sorts of greens, a bowl of dipping sauce with some sliced pickled carrots and green papaya, and of course, those beautifully charred pork pieces. The sound of people coming and going on motorbikes, shouting orders and chattering and slurping creates a unique ambience of Hanoi’s street food stalls. Then, you can hear the sizzling meat, the occasional ‘pop’ when the melting fat hits the coal. First, you can already smell the mouth-watering grilled pork patties and pork belly approaching the stall. And trust me, you will understand this if you are to sit down at a bún chả street stall during busy lunch hour. There’s a saying that Vietnamese eat with all our senses. If you have been following the news of President Obama’s trip in Vietnam, you must have seen ‘Obama eating bún chả’ – and this is exactly the recipe you need to recreate one of the most iconic street food dishes in Hanoi.Įating Bún chả at a street vendor in Hanoi If ‘phở’ is known for a bowl of flat rice noodles with beef or chicken broth, ‘ bún chả’ is round rice noodles served with a bowl of dipping sauce with grilled pork, pickles and greens. But the world of Vietnamese culinary culture offers us so much more ways of devouring many types of different noodles (do check out our glossary to read further on different types of noodles available in Vietnam). I feel like upon speaking about Vietnamese food and rice noodles, everyone would mention ‘phở’. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |