Making cool cotton bun cha - Leftovers part 2
My wife and son went on a trip to Vietnam in the summer and they said Bun cha was the most memorable. I was sorry that I couldn't go with you because of work, but for my son, who is sorry, I said, "Daddy can make bun cha. I'll make it for you."And I tried to make it as similar as possible using the leftover at home at high speed.^^
3 serving
Within 30 minutes
잔반처리를부탁해
Ingredients
  • Pork belly meat
    300g
  • Cucumber
    1ea
  • Lettuce
    5piece
  • a sprout leaf
    60g
  • onion
    1ea
  • dumpling
    6ea
  • leek
    1/2ea
  • Vietnamese pepper
    3~4ea
  • Fish soy sauce
    30ml
  • Canned pineapple
    100ml
  • lemon juice
    1TS
  • brewed soy sauce
    1TS
  • Rice noodle
    500g
Cooking Steps
STEP 1/6
Create Sauce 1
Cut the green onions into quarters and chop them into small pieces.
STEP 2/6
Making Sauce 2
Soak the Vietnamese pepper in water and chop it finely.
Bun cha sauce tastes similar if you set the base with commercially available squid sauce, pineapple canned soup, and soy sauce.
If you add chopped spring onions and chopped Vietnamese pepper to the prepared base sauce, the sauce is done
STEP 3/6
Preparing vegetables
Cut lettuce, onions, cucumbers, young mouth vegetables, etc. into pieces and prepare them. Chop the cucumber and onion into small shreds. Lettuce is cut into 4 pieces. I didn't have lettuce, so I replaced it with lettuce at home.
STEP 4/6
Fried meat and dumplings
Put oil on a pen and stir-fry pork belly with 1 tablespoon of minced garlic, 5 slices of thinly sliced perilla leaves, salt, pepper, etc.
I replaced it with fried dumplings in the freezer of the related ingredients without jjajo.^^
STEP 5/6
boiling noodles
Boil rice noodles for 3 to 4 people sold at the mart and wash them in cold water.
STEP 6/6
Eating
Grab each vegetable and meat with noodles and dip it in sauce to complete it.
It's not exactly the same, but you can taste Vietnam very easily and similarly.
I felt like I went to Vietnam with my family for a while.
I am grateful to my son who always eats his father's food deliciously.^^
When you stir-fry pork belly, you always fry it. If you put garlic and others in it almost at the same time and burn slightly, it has a fragrant garlic scent, herb scent of perilla leaves, and fire taste, so it tastes like grilled on a direct fire.
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