ASMR HOW TO MAKE PICKLE& BUN CHA OBAMA | VIETNAMMESE CUISINE
PREPARE INGREDIENTS, MAKE AND EAT FOR BREAKFAST, AT HOME
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HOW TO MAKE BUN CHA (RECIPE)
(GRILLED PORK, RICE VERMICELLI NOODLES IN SWEET & SOUR DIPPING SAUCE)
INGREDIENTS
A. Vietnamese Caramel Sauce
70 grams (5 tbsp) sugar
150 ml (1/2 C + 2 tbsp) hot water
B. Grilled Pork
450 grams (1 lb.) pork shoulder or pork belly (choose a fatty piece to prevent the meat from drying out while being grilled)
450 grams (1 lb.) minced pork (similarly, choose minced pork with at least 10% fat)
50 grams shallots (about 6 – 8 shallots)
15 grams garlic (3 – 5 cloves)
Fish sauce
Oyster sauce
C. Side Pickles
400 grams green papaya, carrots, kohlrabi
25 grams (2 tbsp) sugar
15 ml (1 tbsp) rice vinegar or lemon juice
¾ tsp salt
Fresh herbs to serve: coriander, perilla, lettuce, Vietnamese balm, …
D. Dipping sauce and Noodles
Dipping sauce (nước chấm in Vietnamese) is an essential condiment in Vietnamese cuisine, and usually consists of fish sauce, sugar, lime juice/lemon juice/rice vinegar, water and minced garlic and chilli to taste. My preferred ratio for a perfect nước chấm bún chả is 1 sugar : 2/3 acid : 1 fish sauce : 7 water.
25 grams (1.5 tbsp) sugar
15 – 18 ml (1 tbsp) lemon juice/rice vinegar
175 ml (3/4 cup) water
15 – 20 ml (1 – 1.5 tbsp) fish sauce
Garlic, chilli, black pepper – to taste
1.5 kg fresh rice vermicelli noodles or 0.5 kg dried rice vermicelli noodles
INSTRUCTIONS
The steps are quite simple and straightforward in the video. In short, the whole procedure of making bun cha can be summarised in five main steps as follows:
marinating the meat
making the pickles and the dipping sauce
grilling the meat
cooking dried vermicelli noodles
serve
Therefore, in stead of listing the major steps of the method as usual, in the following section, I will note down some key points that will help you make the best and most authentic bún chả.
A. Picking the Cut, Marinating and Grilling the Meat:
– It is best to choose a fatty cut of pork, either pork belly or pork shoulder, to prevent the meat from drying while being grilled. I prefer pork shoulder because it is relatively leaner than pork belly, and the melted pork shoulder fat has a crunchy texture and savoury buttery flavour – which is rather fun to devour.
– There are two types of grilled meat in a traditional bún chả: grilled pork patties (chả băm) and grilled pork slices (chả miếng). Grilled pork patties are what distinguish bún chả (from Hanoi) from bún thịt nướng (from Central and Southern Vietnam), both of which consist of rice vermicelli noodles served with grilled pork.
– Another difference between the two regional dishes is that the pork marinade in bún chả does not have lemongrass, sesame seeds or sesame oil like the one in bún thịt nướng (if you would like to know how to make the grilled pork for bún thịt nướng
B. Pickles and Vegetables:
– Vietnamese cuisine is known as one of the healthiest in the world. Almost all Vietnamese dishes have vegetables, especially meaty and fatty dishes, to balance out the flavours, textures as well as the nutrients. You will easily find pickles and an abundant amount of fresh herbs and vegetables being served with many Vietnamese traditional dishes, and they usually come free with your meal in the restaurant by the way.
– Pickles in bún chả (and many other dishes such as bún thịt nướng, or bánh xèo – crispy Vietnamese pancakes) are usually made of thinly sliced green papayas and carrots. Cucumbers or kohlrabies are also great substitute for green papayas, and the contrast between the green and the bright orange colour of the pickles makes your dish more eye-catching and appealing.
C. Boiling the Rice Vermicelli:
– If you have fresh rice vermicelli – perfect. You just need to poach it through hot water just before serving, so that the rice vermicelli will soften and soak up the dipping sauce better.
D. Making nước chấm – dipping sauce:
– What I would recommend is to mix sugar, lemon juice and water together first, taste it to make sure you are happy with the lemon juice. Then, gradually add fish sauce to taste. Tasting as you go along rather than dumping all the ingredients in at once will help you identify easily which flavour component (sweet, sour, savoury, …) is lacking.
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Original of the video here
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