Buzz
Making bun cha isn't difficult, but the secret lies in perfecting the dipping sauce and marinating the grilled pork. Here's a chef's coveted recipe that always impresses.
Unexpectedly Discovering Delicious Cuisine
I'm Thư, residing in Minh Khai. Last week, my grandmother came to visit, so over the weekend, we took her to Sen Viet buffet because they had a discount for bookings through PasGo and it's close to home. Renowned for its variety of Vietnamese dishes suitable for older folks, and with options like Japanese and European cuisines for younger ones like my husband and me, it caters to everyone's palate. So, I intentionally chose Sen Viet buffet.
Sen Viet Buffet renowned for its vast array of dishes
Indeed, my grandmother seems to adore the Vietnamese counter, as she hardly budged from there. It's like dining at a bustling market - with live cooking stations inside and guests seated outside. I also tried it out, and the food was piping hot; the fresh spring rolls and steamed rice rolls were delightful, but what stole the show was the bun cha, as delicious as any spot in the Old Quarter.
The Vietnamese food counter at Sen Viet Buffet is reminiscent of old market stalls
I quickly seized the opportunity to ask for the secret to making bun cha. The result? A super-fast recipe, done in under 20 minutes from start to finish. The dipping sauce was hot and fragrant, with just the right balance of flavors. The grilled pork was tender and juicy, not dry at all. Let me share it with everyone for reference.
How to make delicious bun cha like at Sen Viet Buffet
Ingredients:
+ 200g pork belly
+ 200g pork shoulder
+ Fresh vegetables: lettuce, bean sprouts, 1/4 carrot, 1 ripe papaya (about 50g)
+ 4 purple onions
The chef at Sen Viet Buffet didn't forget to advise me on ingredient selection, as it's a crucial step. I used to think any meat would do for making patties, even minced leftovers or belly meat. Now I know better.
You must choose pieces of pork belly that are bright in color, with fresh pink meat, thin skin, evenly distributed fat and lean parts to ensure deliciousness when grilled or fried, without feeling greasy.
For the pork shoulder, choose cuts with a good balance of fat and lean meat; when cooked, the meat will be tender and flavorful, enhancing the aroma of the patties.
Instructions:
Step 1: Preparation
+ Slice the pork belly into thin slices. Similarly, slice the pork shoulder thinly, then finely chop it.
+ Select fresh vegetables, discard old leaves and roots, and wash thoroughly.
Step 2: Marinate the meat
+ Place the meat in 2 large bowls, add 1/4 teaspoon of sugar, 1/2 teaspoon of seasoning powder, 1/2 teaspoon of fish sauce, 1/4 teaspoon of MSG, 1/5 teaspoon of pepper, and 2 tablespoons of homemade soy sauce (made from sugar), then mix well with hands.
+ Crush the purple onions, finely chop them, peel the garlic, crush them, divide them in half to marinate with the pork belly and the minced meat separately.
+ Marinate for a minimum of 8-10 minutes, the longer, the better. During this waiting period, prepare the dipping sauce.
Step 3: Prepare the dipping sauce
+ Peel and thinly slice the carrot, then cut into small pieces.
+ Peel the papaya, slice it thinly. If it's green papaya, soak it to remove the sap. Add a little salt to knead, to eliminate the pungent smell of carrot and papaya, while also softening them.
+ Prepare the dipping sauce in a ratio of 5 water - 1 fish sauce - 1 sugar - 1 rice vinegar - ½ homemade soy sauce - ½ pepper, then stir well.
This dish is best enjoyed hot, so pour the entire mixture of dipping sauce into a pot, bring to a boil. Add carrots and papaya to individual bowls according to the number of diners. Once the dipping sauce is boiling, ladle it into these small bowls.
Step 4: Fry the patties
For the minced pork shoulder, shape it into patties as seen in stores. Then heat oil in a pan, once hot, add the pork belly slices and patties to start frying. Fry until golden brown on both sides, flipping regularly for even browning.
Standard: The meat should not be overcooked, still tender, with a sweet and aromatic flavor. Now it's time to serve the noodles and enjoy!
Wishing you success with this recipe!
If you plan to dine at Sen Viet, my advice is to book through PasGo to enjoy discounts and secure a nice seating spot!
Address: Sen Viet Buffet - 18th floor, Sahul Hotel, 684 Minh Khai
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