Bún chả Hà Nội

Name: Bún chả Hà Nội
Ingredients: 1 1/2 lbs pork shoulder (about 700 grams); 1 lb ground pork (about 500 grams); 7 small shallots, finely chopped; 5 cloves garlic, finely chopped; 1 kohlrabi; 1 carrot; 5 tablespoons seasoning salt; 2 tablespoons MSG (optional); 8 tablespoons good-quality fish sauce; 1 cup brown sugar (about 200 grams); 1 tablespoon ground black pepper; 1 cup white vinegar (250 ml); Assorted fresh herbs: lettuce, perilla, Vietnamese balm, cilantro; 4 1/2 lbs charcoal (about 2 kg); 1 can gel fuel

Bếp nhà Xúc xích @cook_6512901

HN-SG

A delicious dish for weekends with family (serves 6 people)

Bếp nhà Xúc xích @cook_6512901

HN-SG

A delicious dish for weekends with family (serves 6 people)

Saved

Ingredients

1 1/2 lbspork shoulder (about 700 grams)
1 lbground pork (about 500 grams)
7small shallots, finely chopped
5 clovesgarlic, finely chopped
1kohlrabi
1carrot
5 tablespoonsseasoning salt
2 tablespoonsMSG (optional)
8 tablespoonsgood-quality fish sauce
1 cupbrown sugar (about 200 grams)
1 tablespoonground black pepper
1 cupwhite vinegar (250 ml)
Assorted fresh herbs: lettuce, perilla, Vietnamese balm, cilantro
4 1/2 lbscharcoal (about 2 kg)
1 cangel fuel

Saved

Steps

1

First, wash the pork shoulder and slice it into thin pieces about 1/4–1/2 inch thick (0.5–1 cm). Marinate with 4 chopped shallots and 2 chopped garlic cloves. Add 1 tablespoon seasoning salt, 2 tablespoons fish sauce, 1/2 tablespoon MSG (optional), 2 tablespoons brown sugar, 1/4 tablespoon ground black pepper, and 1 tablespoon caramel sauce (made by melting sugar until golden brown). You can also add chopped scallions if you like.
2

For the ground pork, marinate with 3 chopped shallots, 1 chopped garlic clove, 1 tablespoon seasoning salt, 1 tablespoon fish sauce, 1/2 tablespoon MSG (optional), 1/4 tablespoon ground black pepper, 1 tablespoon brown sugar, and 1 tablespoon caramel sauce.
3

Peel the kohlrabi and carrot, then cut into small sticks about 1/2 x 1 1/2 inches (1 x 4 cm). Toss with 1 tablespoon salt, 2 tablespoons brown sugar, and 4 tablespoons white vinegar. Mix well and let sit for 30 minutes to absorb the flavors.
4

For grilling the meat, add gel fuel to the charcoal and light it. Wait until the charcoal is hot before grilling the meat to prevent it from getting blackened by soot.
5

Wash and prepare the fresh herbs and lettuce.
6

Finally, make the dipping sauce. Boil 4 cups water (1 liter), then add 6 tablespoons brown sugar, 2 tablespoons seasoning salt, 4 tablespoons fish sauce, 1 tablespoon MSG (optional), 1/2 tablespoon ground black pepper, and 8 tablespoons white vinegar. Finish by adding chopped garlic and chili to taste.
7

Enjoy your meal with this perfect dish for hot summer days!