Bún chả – Vietnamese pork belly with bún noodles and spicy dressing
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Sliced pork belly, pan seared or grilled in the oven, served with noodles and a spicy, also homemade, Nước chấm dressing served especially in a bowl and fresh salad.
Ingredients:
Rule for 4 servings:
500 g
of boneless pork belly
For the marinade:
2-3 tbsp
dark brown (cane) sugar
2 tbsp
2 tablespoons
fish sauce
1 tbsp
soy sauce
1 tablespoon
of oil
3-4 pieces
garlic cloves
1 pc
larger onions
pepper
For noodles:
1 package
of rice noodle buns
water
salt
For the spicy topping Nước chấm:
2 tablespoons
dark brown (cane) sugar
2 tbsp
lime juice
2 tbsp
fish sauce
2 tbsp
fish sauce
4 tbsp
water
2-4 pcs
garlic cloves
red chili pepper
For salad:
1 piece
leaf lettuce
1 pc
large carrots
1 pc
salad pickles
2 handfuls
of cilantro
2 handfuls
cobs
2 handfuls
of perilla
Procedure:
Slice the pork belly into slices up to 5mm thick, halve the longer pieces, each should be the size of a bite.
Place the pork belly in a bowl, pour the marinade prepared from the liquid ingredients listed above for the marinade, the crushed garlic cloves and thinly sliced onion, as well as the sugar and spices. Marinate for 1 hour in the fridge, but you can also marinate overnight.
Clean the marinated pork belly from the onion and garlic, fry it in a pan until golden brown, nicely on both sides, or you can grill the pork belly in the oven under the grill, ideally on a suitable grill grate, under which we put a drip tray.
Cook the noodle buns in lightly salted water for about 6 minutes, or according to the instructions on the packaging, after cooking rinse them with cold water so they don’t stick, just before serving rinse them with hot water, serve thoroughly drained!
Prepare also the dressing; stir the sugar in lukewarm water and then add the vinegar, fish sauce, stir in the crushed garlic and finely chopped chilli pepper, let stand for a while to combine all the flavours.
Mix the salad by mixing the torn lettuce leaves together with the chopped cucumber and carrot and the herbs, i.e. coriander, cob and perilla.
Serve the meat with the noodles, the dressing in a bowl and the salad.