Bún Chả Giò Thịt Nướng

Name: Bún Chả Giò Thịt Nướng
Ingredients: 1.1 lbs pork shoulder or loin, thinly sliced (choose cuts with a little fat for better flavor when grilled) (about 500 grams); 3 tablespoons minced garlic; 3 tablespoons minced shallots; 1 stalk lemongrass, minced; 2 tablespoons toasted sesame seeds; 1 tablespoon fish sauce and sugar; 2 tablespoons soy sauce and vegetable oil; 2 tablespoons oyster sauce; 1 tablespoon honey

Nhật ký bếp bừa bộn :p @cook_5895352

Melbourne

For me, weekends are the best time to do what I love with the people I care about. Today is a cloudy Saturday with rain and sunshine coming and going. My partner went to school early to meet a deadline, and I had a relaxing day off, so I strolled around the city, bought a new lipstick, picked up a bunch of sushi to bring to him at school, then went grocery shopping. I planned to make grilled pork noodle bowls and a birthday cake for my friend, but ended up postponing the cake to next week, so I just made the grilled pork noodle bowls. This dish is actually quite simple (difficulty: 2 out of 5 stars), you just need to be a bit meticulous.

Nhật ký bếp bừa bộn :p @cook_5895352

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Ingredients

1.1 lbspork shoulder or loin, thinly sliced (choose cuts with a little fat for better flavor when grilled) (about 500 grams)
3 tablespoonsminced garlic
3 tablespoonsminced shallots
1 stalklemongrass, minced
2 tablespoonstoasted sesame seeds
1 tablespoonfish sauce and sugar
2 tablespoonssoy sauce and vegetable oil
2 tablespoonsoyster sauce
1 tablespoonhoney

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Steps

1

Combine all the ingredients—garlic, shallots, lemongrass, fish sauce, soy sauce, honey, sugar, oyster sauce, toasted sesame seeds, and black pepper—in a large bowl and mix well. Taste and adjust seasoning as needed, then add the pork. Use your hands to mix so the marinade coats the meat evenly. Cover and refrigerate for at least 3-4 hours, or overnight for extra flavor and tenderness.
2

After marinating, thread the pork onto skewers. Preheat your oven to 400°F (200°C) for 10 minutes, or grill over hot charcoal. I usually place the skewers on a rack in the middle of the oven and grill each side for about 10 minutes. When the meat looks dry, brush it with a little vegetable oil.
3

Sweet and sour fish sauce: My go-to recipe after many tries is to dissolve 3 tablespoons sugar in 6 tablespoons warm water, then squeeze in the juice of about 2 lime wedges. Adjust to taste so it's sweet and tangy, like lemonade. Finally, add 3 tablespoons fish sauce (ratio: 1 sugar : 1 fish sauce : 2 water). Finely mince garlic and chili, then add them in. For extra flavor, add some lime pulp. The dipping sauce will look and taste amazing.
4

When the pork is slightly charred and fragrant, it's ready. Serve with rice vermicelli noodles and assorted fresh herbs, sprinkle with peanuts, and drizzle scallion oil over the meat. The best part is digging in and enjoying every bite!