Bun cha in the pan
When you live in NYC and don’t have a barbecue handy, its possible to make Bún chả in a pan. It works. Of course the charcoal flavor is missing, but it’s still a good fix for the craving.
What you need
+ 1 lb pork butt Thinly sliced
+ 1 1⁄2 tbsp grated ginger
+ 1 garlic clove, minced
+ 2-3 shallots
+ 4 tbsp fish sauce
+ 1 tbsp soy sauce
+ 2 tbsp sugar
+ 1 tbsp peanut oil (for frying)
Nuoc Cham Sauce
1⁄2 cup warm water
2 tbsp sugar
1 to 2 tbsp rice vinegar
2 tbsp fish sauce
1 garlic clove, minced
1 bird or Serrano chili
1 tsp chili garlic sauce
Pickled carrots or green papaya
1 cup julienned green papaya or 1 cup julienned carrots
4 tbsp vinegar (rice vinegar and regular)
2 tbsp sugar
1 tsp salt
+ Cooked spaghettis
+ Chili Oil
+ Mint, Jalapeno, Cilantro, Basil, Spring Onions, Limes
Preparing the pork belly…
Using a knife or scissors, cut the pork belly into thin slices.
Combine all ingredients for the marinade in a ziplock and let it rest for at least 30 min.
Pickling the vegetables…
Wash the vegetables
Using a Y-peeler or a spiralizer, julienne the carrots or green papaya.
Dissolve the sugar in the vinegar and mix in the vegetables in a ziplock.
Let it sit for at least 30 min as well.
Boiling the Spagettis…
Once cooked, place them in a colander covered with a cloth over a hot pot of water until ready to serve.
Preparing the Sauce…
Dissolve the sugar in 1/2 Cup of water
Mix in the rest of the ingredients
Heat a large wok or skillet to high heat.
Drain the pork well.
Add 1 tablespoon of peanut oil to the wok.
Cook the pork for 3 minutes on one side without moving, then stir fry for another 1-3 min.