I really want to know Vietnamese kitchen better. Even though they have an important amount of sea food, which is not my favourite, I enjoy Vietnamese food more and more each time I taste. Last weekend we had a Vietnamese-Swiss friend, Hoang, visiting us. She came with food! We ate Bún Chả accompanied with Turkish mezes. Even though it was a bit of cultural reunion on the table, we had a great meal, and guess what, I have a recipe for you.
Bún Chả is a Hanoi dish that you can eat warm or cold. In fact, you can find lots of cold noodles in Vietnamese kitchen. The dish is composed of a few elements prepared separately. First, there is pork belly/pork patties marinated for a bit with caramel sauce and shallots, and cooked on barbecue or pan. You can of course substitute pork with anthing else but this marinade is perfect for pork! On the other hand there is pickles that you need to make in advance and rest for a bit. Thirdly you need to cook rice noodles in water and rinsed until cold to avoid sticking. Then you prepare the greens, red chili and garlic. Then you prepare the sauce to serve it all in. And lastly everyone assembles their plate to their taste!
The initial preparation takes about 15 minutes and cooking takes another 15 minutes. Leaving aside the marination, that’s all! Perfect timing for a perfect meal!