Introducing Bun Cha, the famous caramelised pork meatballs from the stress of Hanoi.
Traditional Vietnamese food, made at home!
This is aneasyVietnamese recipe that anyone can make thats full of flavour.
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No need to hunt down obscure ingredients at an Asian store!
Serve it over vermicelli noodles with Vietnamese Nuoc Cham Sauce and your fresh vegetables of choice.
Bun Cha traditional Vietnamese street food!
It was certainly one of the first foods I hunted down when I visited Vietnam.
These are photos of aBun Cha speciality place in Hanoithat we visited.
What is Bun Cha?
Bun Cha is a traditional Vietnamese pork dish thats a speciality of Hanoi, the capital city of Vietnam.
On point with flavour, but presented differently.
Fish sauce is the key seasoning here, and the touch of sugar that makes the surface beautifully caramelised.
Its diluted with water to make it more like a soup broth.
- I know there are people who arent a fan of fish sauce.
This recipe is in no way fishy tasting like some Vietnamese foods.
Its just a savoury seasoning that has more depth of flavour than soy sauce.
Thenoodlesare rice vermicelli noodles, found everywhere nowadays in Australia.
Simply soak in boiling water for a couple of minutes, then drain.
Bean sprouts, mint and coriander/cilantro are the most common, as well as pickled vegetables.
But this is the sort of recipe thats terrifically versatile that will work well with many types of vegetables.
Shredded cabbage or lettuce, or other leafy greens.
Finely sliced cucumber, green beans, red radish, cherry tomatoes, even asparagus.
Most fresh vegetables will work great in this!
But pickling is optional.
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The length of thelist of ingredients is actually quite deceptivebecause theres a handful of repeat ingredients.
So dont be turned off just because this isnt a 5 ingredient recipe.
Its worth it, I promise.
If you love Vietnamese food (and I dont know anyone who doesnt!
), this one will really hit the spot!
Nagi x
