HANOI PURPLE - FEELING THE SPIRIT OF VIETNAMESE FOOD

Bun rub Hanoi does not know since when, but it has become a typical culinary feature of Hanoi. It is not difficult to come to Hanoi, from every corner of the street, you can smell the aromatic grilled meat pies on the embers stove.

A full portion of bun cha must include vermicelli, grilled meat rolls, dipping sauce and vegetables served. In particular, the dipping sauce is the deciding quality for bun cha. The final dipping sauce is a combination of flavors such as sour, spicy, salty and sweet made from the accompanying ingredients such as vinegar, sauce, sugar, chili, and garlic.

Bun cha Hanoi is quite similar to the barbecue noodle of the central people. But the main difference is in the extremely elaborate processing. Looking to buy ingredients for making bun cha is also simple, not far, just outside the market, you can also buy things to look for.

In general, bun cha is nothing special. Because it is not special that when enjoying each ingredient together, bun cha makes a hard-to-fade impression.

How to make bun cha
In order to make a delicious Hanoi bun cha, all ingredients must be well prepared.

Grilled meatballs are made from lean shoulder, marinated with spices such as salt, pepper, fish sauce, sugar, dry onions, and water fat. If the meatballs are dry, add a little oil to make each round ball, then press again. Grilled meat rolls made from bacon are thin and seasoned like meatballs.

Then, put the meat rolls into each blister and grill on the charcoal stove. At this time, barbecue has aromatic aroma throughout the alley. Next, prepare the sweet and sour sauce with all the ingredients of fish sauce, chili, garlic, vinegar ... And finally enjoy the finished bun cha dish.