Hanoi Grilled Pork Recipe Bun Cha

HANOI GRILLED PORK RECIPE (BUN CHA)

Steps:

• Gently melt the light muscovado sugar with two-thirds of the fish sauce in a heavy based saucepan, stirring all the time.
• Allow to cool a little then transfer it to a bowl and combine it with the garlic, shallot, palm or caster sugar, the remaining fish sauce and salt.
• Add the minced pork, mix thoroughly, then cover and leave to stand for 3 hours.
• Shape the minced pork into 20-24 flat little patties, about 1 inch in diameter, place them under a preheated grill and cook for 3-4 minutes on each side, until cooked through. The patties are also very good cooked on the barbecue.
• To serve, divide the noodles between 4 warmed bowls, add the pork, torn lettuce leaves, bean sprouts and herbs.
• Spoon the dipping sauce over the whole lot.

BUN CHA - GRILLED VIETNAMESE PORK SKEWERED RECIPE

Steps:

• In a large mixing bowl, combine the honey, hoisin sauce, fish sauce, garlic, spring onions, oyster sauce, salt and pepper, mixing well.
• Add the pork, coating the slices well. Cover and marinate for 1 hour.
• Meanwhile, start the barbecue fire. Soak the bamboo skewers.
• When ready to eat, thread the meat strips on the skewers.
• Don't be tempted to overload the skewers; skewers which are too generous will char on the outside by the time the inside is cooked.
• Grill over medium-hot coals for 3 to 4 minutes, brushing the meat with the marinate.
• When browned and cooked, remove from the fire and serve.