아사모-아이 사랑 모임

Bun Cha

Charcoal Broiles Pork with Rice Vermicelli

Nuoc Cham with shredded carrot and daikon

caramel sauce

8 garlic cloves, minced

vegetable platter

1 pound fresh bacon (pork belly) with skin attached

24 bamboo skewers, soaked in water for 30 minutes

8 ounces thin rice vermicelli or 2 bundles Japanese alimentary paste noodles

1 pound ground beef (chuck)

1.Prepare the Nuoc Cham, Vegetable Platter, noodles and Caramel Sauce. Set aside.

2.Remove and discard any bones in the pork belly. Cut the pork against the grain into 1/4-inch slices, about 2 inches long.

3.Put the sliced pork belly and ground beef into two seqarate bowls. Add the garlic and half of the caramel sauce to the beef; add the remaining caramel sauce to the pork. Blend each mixture seqarately with your hands until well combined. Let stand for 30 minutes.

4.Prepare a charcoal grill or preheat the broiler. Shape the ground beef into 24 meatballs. SLightly press each ball into a 1-1/2 inch patty.

5.Skewer the beef patties and pork slices separately (4 pieces to a skewer), so they will lie flat on the grill or under the broiler.

6.Place the pork skewers on the grill, or on a baking sheet lined with aluminum foil under the broiler, about 6 inches from the heat. Cook for 10 to 15 minutes, or until nicely browned and crispy. Turn the skewers. Add the skewers of beef and cook for 5 minutes. Turn the beef skewers and cook for 5 minutes, or until browned.

7.Arrange the meat skewers attractively on a serving platter.

8.To serve, each diner rolls a few pieces of meat in a lettuce leaf along with coriander, mint, vegetables from the Vegetable Platter and some noodles. The whole package is then dipped in individual dishes of Nuoc Cham.