Thịt Nướng (bún chả, bún thịt nướng)

Name: Thịt Nướng (bún chả, bún thịt nướng)
Ingredients: 300 grams ground pork shoulder (about 10.5 oz, 70% lean, 30% fat); 250 grams pork tenderloin (about 8.8 oz, from the shoulder end); 250 grams pork belly (about 8.8 oz); 5-6 small shallots (preferably Asian shallots for authentic flavor); 2-3 large garlic cloves; 3-4 stalks lemongrass; 2 tablespoons ground galangal; Five-spice powder; Oyster sauce, fish sauce, seasoning powder, sugar; Ground black pepper; Green onions

Mai Ro @maihoanghp

Hà Nội

I'm not great at food presentation, so I just used a picture of the meat as the main image. This is actually grilled pork and pork patties for bún chả, made in the style of Hanoi.

Mai Ro @maihoanghp

Hà Nội

I'm not great at food presentation, so I just used a picture of the meat as the main image. This is actually grilled pork and pork patties for bún chả, made in the style of Hanoi.

Saved

Ingredients

300 gramsground pork shoulder (about 10.5 oz, 70% lean, 30% fat)
250 gramspork tenderloin (about 8.8 oz, from the shoulder end)
250 gramspork belly (about 8.8 oz)
5-6small shallots (preferably Asian shallots for authentic flavor)
2-3large garlic cloves
3-4 stalkslemongrass
2 tablespoonsground galangal
Five-spice powder
Oyster sauce, fish sauce, seasoning powder, sugar
Ground black pepper
Green onions

Saved

Steps

1

Peel and finely chop the shallots and garlic. Slice the green onions thinly. Remove the tough outer layers of the lemongrass, use the tender part, then finely chop. Slice the pork belly and pork tenderloin thinly, against the grain.
2

Add one-third of the shallots, garlic, lemongrass, ground galangal, and green onions to the ground pork. Season with 1 teaspoon fish sauce, 1 teaspoon seasoning powder, 1 tablespoon oyster sauce, 1/3 teaspoon five-spice powder, 1/2 teaspoon ground black pepper, 1 teaspoon sugar, and 1 teaspoon vegetable oil. Put on gloves and mix well by hand.
3

Add the remaining shallots, garlic, lemongrass, ground galangal, and green onions to the sliced pork. Season with 1 teaspoon fish sauce, 1 1/2 teaspoons seasoning powder, 1 1/2 tablespoons oyster sauce, 1/2 teaspoon five-spice powder, 2/3 teaspoon ground black pepper, 2 teaspoons sugar, and 2 teaspoons vegetable oil. Put on gloves and mix well by hand.
4

Let the meat marinate in the refrigerator for 1 hour to absorb the flavors.
5

Grill the meat over charcoal. Shape the ground pork into medium-sized patties; they will shrink by about one-third after grilling, so make them a bit larger. Grill the patties at a slightly lower temperature than the sliced pork.
6

Grill until the meat is golden but not burnt. The patties should be tender, and the sliced pork should also be soft.
7

For the herbs to serve with bún chả, use lettuce, mint, cilantro, and Vietnamese balm, or any herbs you like.
8

Instead of kohlrabi or green papaya, my family prefers onions and carrots. Thinly slice the onions and carrots. Toss with 3 tablespoons sugar, 1/4 cup vinegar (60 ml), and 2 teaspoons salt. After 30 minutes, rinse with filtered water. Once drained, add 1 tablespoon fish sauce, 1 teaspoon seasoning powder, 1 tablespoon minced garlic, 1/3 cup vinegar (80 ml), and 1 cup filtered water (240 ml). Mix well and adjust seasoning to taste.
9

To make the dipping sauce: The golden ratio is 1:1:1:5, meaning 1 tablespoon fish sauce, 1 tablespoon sugar, 1 tablespoon vinegar or lime juice, and 5 tablespoons water. Stir until the sugar dissolves, then adjust to taste.
10

To eat Hanoi-style bún chả, add the grilled meat and pickled vegetables to a bowl, pour in the warm dipping sauce, add minced garlic and chili, and sprinkle with black pepper. Serve with rice vermicelli and fresh herbs.