Bun cha recipe - Vietnamese grilled meatballs

Step 1

Marinate the sliced pork belly with half of the ingredients in A for half a day.

Step 2

Mix the ground pork with half of the ingredients, then lift the meat and repeatedly throw it back to the mixing bowl until it is clear from the side of the bowl and becomes slightly bouncy. Next, portion the ground pork slightly smaller than a golf ball and flatten them slightly. Let them sit for half a day before grilling.

Step 3

Heat some vegetable oil in the grill pan over medium heat.

Step 4

Place the pork belly on it, undisturbed for two minutes on one side to get the grilled mark.

Step 5

Then, flip over and do the same for the other side until it is nicely caramelized.

Step 6

Grill the meatballs just like the sliced pork, except it takes slightly longer to cook.

Step 7

Put the sugar, fish sauce, vinegar, and water in a pot.

Step 8

Heat the mixture until the sugar dissolves.

Step 9

Let it return to room temperature, then add the lime juice and mix well.

Step 10

Cut the carrots and daikon into thin slices.

Step 11

Add a large teaspoon of salt to it and mix well.

Step 12

After fifteen minutes, wash away the salt and drain.

Step 13

Add the vinegar and sugar.

Step 14

Keep it for at least one hour, and it is done.