Bún Chả Hà Nội - Cách nấu nước dùng chưa ai chia sẻ - Vietnamese Grilled Pork & Vermicelli Recipe

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat and more affordable.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is lower in calories and salt can add flavor.

Start by making the caramel sauce with 30 grams of sugar and 50 ml of water in a heavy-bottomed non-stick pot over high heat.

Once the sugar turns golden, reduce the heat to low and add the remaining 75 ml of water in three increments to prevent crystallization.

Let the caramel cool and set it aside for marinating the meat.

For the pork belly, cut it into bite-sized pieces, ensuring they are not too thin or too long to avoid drying out during grilling.

Marinate the pork belly with 2/3 tablespoon of vegetable oil, 2/3 tablespoon of oyster sauce, 2/3 tablespoon of fish sauce, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, 5 grams of chopped green onion, 5 grams of minced garlic, and 25 grams of minced shallots. Mix well and cover with plastic wrap, refrigerating overnight.

For the ground pork, use 500 grams of pork with 12% fat content. Add 5 grams of chopped green onion, 5 grams of minced garlic, 25 grams of minced shallots, 1 tablespoon of vegetable oil, 1 tablespoon of oyster sauce, 1 tablespoon of fish sauce, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix thoroughly, cover with plastic wrap, and refrigerate overnight.

Prepare the bone broth by using 700 grams of pork bones. Clean them and blanch in boiling water to remove impurities, then rinse them.

Place the cleaned bones in a pressure cooker with 1.5 liters of water and 1/2 teaspoon of salt. Cook for 30 minutes and let the pressure release naturally.

After cooking, the broth should be clear. Use 500 ml of this broth to make the dipping sauce.

For the dipping sauce, combine 500 ml of bone broth, 1 liter of hot water, 45 ml of rice vinegar, 1 tablespoon of sugar, 1 tablespoon of fish sauce, and a pinch of MSG if desired. Adjust to taste, keeping it light to avoid overpowering the grilled meat.

For pickled vegetables, mix 2 tablespoons of sugar with 8 tablespoons of vinegar. Add sliced vegetables of your choice and stir to combine, letting them marinate.

To cook the rice vermicelli, soak it in hot water, then drain and rinse with cold water. It's best to prepare this 12 hours in advance for optimal texture.

Remove the marinated pork from the refrigerator and let it come to room temperature before grilling. Thread the pork belly onto skewers for easier grilling.

Preheat the oven to 140 degrees Celsius and grill the pork for about 30 minutes, covered with foil. Then increase the temperature to 260 degrees Celsius to finish cooking and achieve a nice color.

Cooking Techniques

Equipment Needed

Spice Level: