Grilled Pork Vermicelli Recipe | Bun Cha Dong Xuan

Grilled Pork with Vermicelli has to be one of my favorite. It is the "exquisite" once graduated from Bun Tom Thit Nuong, Grilled Shrimp, Pork Vermicelli Salad. This dish would rank high in etiquette and fancy eating if I had to categorize my favorite foods. The technique and the approach of bringing the content together need delicacy and  appreciation.
I love the noodles and the pork patties in fish sauce with pickled papaya / kohlrabi, or sometimes daikon. Bun Cha Dong Xuan is delicious when paired with mint leaves and herbs. I eat out for this dish because it takes too long to prepare, but if I had my choice, I would have it every week.

Ingredients for Grilled Pork w/ Vermicelli

1 lb pork mince
1 egg, lightly beaten
1 lb pork belly, finely sliced
1 package of rice vermicelli noodles, cooked
1/2 lb mung bean sprouts
1 bunch perilla, leaves plucked
1 bunch Asian basil, leaves plucked
1 bunch Vietnamese mint, leaves plucked
1 bunch mint, leaves plucked

Marinade Pork for Grilling

⅓ cup fish sauce
10 spring onions (scallions), thinly sliced
1/4 lb chives, roughly chopped
1 tbsp dark soy sauce
½ cup minced red Asian shallots
⅓ cup minced garlic
1 tsp freshly ground black pepper

Dipping Sauce for Grilled Pork

2 tbsp fish sauce
2 tbsp vinegar
2 tbsp sugar
½ cup water
1 fresh red chili, finely chopped
2 garlic cloves, finely chopped
1 tbsp lime juice

Form the pork mixture into small balls with oiled hands, then slightly press down on each ball to form patties, about 5 cm (2 inches) in diameter and 1 cm (½ inch) thick. Heat a charcoal grill or barbecue to medium-high and grill the patties for 4 minutes on each side. Grill the pork belly for 2 minutes on each side or until brown.

For the dipping sauce, add fish sauce, vinegar, sugar and water to a saucepan. Mix, then bring to the boil. Transfer to a dipping bowl and add chili, garlic and lime juice.

Place the noodles, herbs and patties on three separate platters.

Transfer to 4-6 dipping bowls. Each guest should have their own dipping bowl, with all the ingredients in the middle of the table. Take a mixture of noodles, herbs and meat, and dip into the warm fish sauce with each mouthful. 2 tbsp fish sauce 2 tbsp vinegar 2 tbsp sugar ½ cup water 1 fresh red chili, finely chopped 2 garlic cloves, finely chopped 1 tbsp lime juice.

Adapted to lukenguyen's recipe by chance - second time I ran into his cooking. 
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