Chị Hoa Vietnamese Cuisine


Ingredients (serves 6-8)500g pork belly or pork shoulder, thinly sliced500g minced pork2 tbsp minced garlic2 tbsp oyster sauce2 tbsp sugar4 tbsp fish sauce4 tbsp minced shallot4 tbsp caramel sauce /molasses/honey2 tsp seasoning powder (Knorr – this is optional)1 tsp ground đen pepperFresh lettuce and herbs (eg. Mint, Vietnamese balm “rau gớm gioi”, corriander etc.)Minced garlic and chili2 kg fresh (or 1kg dry) rice vermicelliFor caramel sauce:1/2 cup sugar (100g)1/2 cup hot water 120mlFor pickles1 cup kohlrabi/ green papaya, thinly sliced into bite form size pieces1 cup carrots, thinly sliced into bite kích thước pieces2 tsp salt1 tbsp sugar2 tbsp vinegar (5% acid)For dipping sauce1/2 cup fish sauce 120ml1/2 cup sugar 100g3 cups water 720ml

Bun phụ vương Vietnam

Directions:-Preparing the grilled pork:To make caramel sauce, melt sugar in a heavy sauce pan until caramelized. Take off the heat and showroom in hot water using a long handle laddle lớn avoid hot splashing liquid.

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Marinate pork and minced pork with the followings: (Amount for each 500g (1.1 lb) pork)1 tbsp minced garlic1 tbsp oyster sauce1 tbsp sugar2 tbsp fish sauce2 tbsp minced shallot2 tbsp caramel sauce /molasses/honey1 tsp seasoning powder (optional)1/2 tsp ground đen pepperLet marinate for 30 mins or a few hours in the refridgerator.

Pinch and form minced pork into 2-inch (5cm) pattiesGrill outdoor on char coal until both sides are golden brown.You can also grill indoor on grilling pan or non-stick pan. In that case địa chỉ cửa hàng 1 tbsp cooking oil in the marinade.

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– Making picklesTo carve carrots into flowers, after peeling, make a few shallow V-shape cut lengwise, evenly distributed around the carrots. Then slice crosswise into thin slicesMix thinly sliced kohlrabi/ green papaya and carrots with 2 tsp salt. Phối aside for 15 mins.After that, rinse well & slightly squeeze to lớn drain off excess water.In a large bowl, mix the kohlrabi & carrots with sugar và vinegar. Leave for 1 hour so that the veggies can absorb the flavor.

– Making dipping sauce:

In a medium sauce pan over medium low heat, dissolve sugar in fish sauce and water.

– Assembling the dishFill a medium serving bowl half-full with the dipping sauce, add in grilled pork, pickles, minced garlic và chili, some đen pepper.Serve Bun thân phụ Vietnam with a platter of fresh greens and cooked rice vermicelli noodles.To serve, dip a bit of vermicelli & fresh greens into the bowl & eat with the grill pork và pickles.