Bun Cha - Bun Noodle

In the hot summer season, the frequency of appearance of vermicelli in the daily meal suddenly skyrocketed. In the vermicelli of Vietnam, perhaps the noodles is not the dish or do most. The reason is not just because it is delicious, the ingredients are not too fussy, fast ... but more importantly perhaps because the bun pen always makes you feel very Vietnamese, just like being at home.

At home, bun noodle is a dish that appears on the weekend, rather than the weekend's favorite house. Hanoi has many delicious noodle bakery, but to me, there is no restaurant that can do as good as my mother.
Although there are no special secrets, but my mother always do very soft, not too dry, not too ragged, not too fat, and aromatic (each time the fan is not a stomach pain once Neighbors :-p)
I think maybe partly because of the marinade, partly thanks to baking on the charcoal stove, because I'm here on the same marinated but baked up never to be fragrant. The most popular are the late afternoon of the week, surrounded by a tray of rice with a plate of savory barbecue, a bowl of kohl with pickled carrots, a large basket of raw vegetables and a basket of white rice noodles. , Just eating and sitting guessed "chasing word shape": d. Outside the sun is sunny, the house is cool.

I say too rambling too, back to the main content is how to make noodle bun. Like many other dishes, bun cha is a dish without standard formulas, because one simple "standard" of each family is different, some people like a bit more sweet, some people prefer to use soy sauce instead. For the fish sauce when marinated ... So the way I introduce here is not dare to recognize the traditional bun bakery Ha Noi, but all his family, from her to the doctor, her aunt and mother are chopped. In this way, and I also see many friends share the same way, this record, so that you are still trying to make bun cha is a source of reference :-)

* Hanoi style noodles are not like South Vietnam's meat noodles, if you want to make noodles, you can refer to how to do this and how to marinate in this lesson.

Ingredients (3-4 servings)

0.5 kg lean shoulder or three lean meat
20 ml (1.5 tablespoons) fish sauce
5 grams of seasoning powder (optional)
15 grams (1 tablespoon) sugar
2-3 tablespoons of water (from 20 grams of sugar - see here)
25 grams of dried onion (about 2-3 bulbs) - minced shredded
5 grams of garlic (3-5 shrimps, garlic, 2-3 shrimp) - minced minced
1 tablespoon oyster sauce
Ground pepper
Raw vegetables (salads, herbs, smells, ...)
Mud
1 kohlrabi & 1 small carrot (or can be substituted with cucumber) to soak the vinegar
Fish sauce, sugar, vinegar, fresh lemon, garlic, chili, pepper ... to make sauce
Making

A. grill meat

Fresh vermicelli is simple. You are away from the vermicelli like before you eat about 2 hours soaking in the warm water vermicelli nhé.
This way will help noodles soft, when boiled will be very fast, noodles are not flour out, eating will be tough and delicious.
- After soaking the noodles soft enough then boiled water, you can put in 1 teaspoon of vinegar (especially if you forget to pre-so the vinegar should be boiled vermicelli) Noodles cooked
- Pour the noodles out, cold water discharge for 30 - 45 seconds. Drain for the dry. - The problem of dry noodles is after boiling if it is easy to get dirty and sticky.
I do not have any tips for this part (sister who has a good way to share home: -X), but as I think the bun is broken because of many countries inside, so the way I usually do is:
+ After the discharge to drain, use chopsticks to noodles.
+ Next, every 5-10 minutes to use the chopsticks or noodles once. Make about 2-3 times the fiber noodles are also higher and not stick anymore.
+ Or you can mix vermicelli with some oil, but I do not like to do this because it makes vermicelli "not like" vermicelli style to eat bun cha.
Succulent carrot or cucumber pickled vinegar: Bun noodle bowl will be better if there are some slices of carrot or thin crust crispy tan :-)
 The way to do it is simple, carrot and sliced thin, but do not thin, eat crispy (can prune beautiful flowers), carrots and kohlrabi with salt, let about 5 minutes and then let go Clean with cold water.
Then mix carrots & kohlrabi with some vinegar or lemon, sugar and a little fish sauce (or seasoning powder) so that the salty sweetened just eat (you can mix this water mixture in the same way. , But less because it's just enough to mix kohlra & carrots). Finally add less chopped garlic and mix well.

3. Dipping sauce:
How to mix sauce, I have to write very carefully here and here. With bun cha, I feel a bit more sweet, followed by salty and sour taste seems better. In addition, mix the sauce before eating a few hours, until the food is warmed with hot water (it will make the sauce more delicious), then drop the chopped garlic and chopped onion (must chopped puree then chili garlic New beautiful) .

I wish all of you the weekend happy :-)'

I will uplaude the photos later.