A Simple Recipe To Cook Pork Vermicelli (Bún Giò Heo) Like A VietnameseCourse: Pork, Recipes, Rice vermicelli (Bún), Vietnamese noodles
Pork noodle soup – Bun gio heo is a familiar dish with rich flavor and leaves an unforgettable impression on anyone who has ever tasted it. Today, let’s make this delicious dish at home for the whole family to enjoy!
If you want to get more about the list of rice vermicelli in Vietnamese food, you can try to visit our blog.
Pork sausage 1 kg
Fresh vermicelli 1 kg
Lemongrass 6 plants
Herbs 1 little
Garlic 1 bulb
Green onion 10 branches
Vegetables served with 1 little
(thyme/ lettuce/ basil/ perilla)
Rock sugar 1 tbsp
Fish sauce 1 teaspoon
Chili powder 2 teaspoons
Cashew color oil 3 tbsp
Cooking oil 3 tablespoons
Common seasoning 1 little
(salt / monosodium glutamate / sugar)
- Step 1: Preliminary processing of pork shank
To save time, the seller can cut the ham into small circles with a thickness of about 1.5 – 2 fingers or bite-sized pieces, then bring it back and remove the odor by rinsing it with water.
Then use a little diluted salt to soak the pork for about 5 minutes and wash it with water 2-3 times and let it dry.
- Step 2: Prepare other ingredients
Buy fresh vermicelli, you boil it once with boiling water for about 30 seconds, then take it out and drain.
Green onions are washed, then cut in half, the tubers are left whole and the leaves are finely chopped.
Garlic is peeled, washed, minced, and divided into two equal parts.
Lemongrass is washed, 2 lemongrass trees are smashed, the remaining 4 plants are cut into thin circles and put in a mortar and pounded, or you can use a knife to chop them.
For accompanying vegetables, you should buy herbs that will be more suitable, buy and pick up the deep, damaged parts and then take them to soak in salt water for about 10-15 minutes. Then rinse with water and dry.
Maybe you also want to know how to prep Bún thang like a Vietnamese, so you can try to cook the dish with our recipe.
- Step 3: Marinated pork leg
Put the pork shank in a small bowl and marinate with a mixture of ingredients including crushed lemongrass, 1/2 amount of minced garlic, 1 teaspoon chili powder, and 1 teaspoon monosodium glutamate, 1 teaspoon salt, and 1 teaspoon road watch.
Then mix the pork belly with the spices and let it rest for about 10 minutes for the pork belly to absorb the spices.
- Step 4: Cooking broth
Put 3 tablespoons of cooking oil in the pot and wait for the oil to be hot, add 3 tablespoons of cashew oil and the remaining garlic, and 1 teaspoon of chili powder into the pot, and continue to fry until the garlic is fragrant.
Then, you put 2 liters of water, and 2 lemongrass sticks, and boil on high heat, until the water evaporates and boils, then you put the marinated pork leg into the stew. At this point, wait for the water to boil, cover and reduce the heat to medium, and stew for about 30-40 minutes until the pork leg is tender.
When the pork rolls are just cooked, season with a spice mixture including 2 teaspoons of monosodium glutamate, 2 teaspoons of salt, 1 tablespoon of rock sugar, and 1 teaspoon of raw fish sauce. Stir gently and cook for another 5 minutes, season to taste, then turn off the heat.
If you want to try to cook Bún thịt nướng, you can try to visit our blog.
- Step 5: Finish
Finally, you put some vermicelli in a bowl, then pour the broth and stewed pork into the bowl of vermicelli, then sprinkle some chopped scallions and onions on top and enjoy!
After finishing, the pork vermicelli noodles will have a clear, rich, and delicious broth and the pork legs are cooked soft but not too soft. The eye-catching color brought by the cashew color, combined with the passionate aroma characteristic of lemongrass, is extremely attractive.
Makes us have to pick up chopsticks and enjoy right away to feel the delicious tender pork rolls, add a little taste of lemongrass, and the broth is fragrant and rich enough. Let’s cook and enjoy right away with the family!
If you like Vietnamese food, Chinese food, or Thai food,… make sure you can find authentic recipes on my blog – Tasty Touch!