Last year we had the chance to spend 2 weeks of holidays in Vietnam . I have to say i never tasted as fresh ingredients in my life , being a chef for a while now , i was so impressed of the quality of the ingredients , no polluting useless packaging , no additives , just food as its best . Even the shrimp were sold alive for ultimate freshness . All the meat and fish that you buy at the market is only a few hours dead. Definitely a place to visit for foodies. I ate Bun cha twice in Hanoi and i have been lucky to be taught how to realise this dish by Ha , a local lady .For the recipe of the nuoc nam dipping sauce , check my Vietnamese spring roll recipe : https://sexycuisine.wordpress.com/2014/05/07/vietnamese-spring-rolls/
For the meat
*500 grs of pork belly
*500 grs of mince pork
*2 garlic cloves
*2 spring onions
*1/4 cup of fish sauce
*1 tbsp of light soy sauce
*3/4 cup of sugar
For the garnish:
*600 grs of cooked thin rice noodles
*a selection of fresh herbs such as coriander,basil,chive….
*2 cups of beanspout
*1/2 cup of crispy onions
1.First cook the sugar and a tablespoon of water to obtain a caramel .Keep aside.
2.Thinly cut the pork belly in small bits and place in the cold caramel pot.
3.Peel and finely dice the shallot , garlic ,spring onions, chilli and place in a bowl along with the mince pork.
4.Add the soy sauce and fish sauce then while wearing gloves mix the meat and shape into small meatballs .
5.Make the nuoc nam following the recipe in my previous post.
6.In a frying pan with a tablespoon of oil , cook the meatballs .
7.In the meantime , dress the plates with the herbs a handful of noodles and a dip of sauce. Sprinkle with the crispy onions.
8.When the meatballs are nearly cook , heat the pork belly in caramel , It should cook really fast if cut thinly .
9.When both meats are cooked , serve on a the dressed plates .
10.When eating this dish , the process is to take some meat,herbs and noodles with your chopsticks then dip it in the sauce .