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hello! Hi everyone, Wesley here. Today we're diving back into our series dedicated to Vietnamese classics with a shot at a Vietnamese sweet and savory pork meatball known as "bun cha." Bun cha, originating from the street cuisine found in Hanoi, features a fatty ground pork that has been combined with aromatic veggies and a number of sweet leaning additions to yield its sweet and savory quality. To pair with this, we'll then be serving our meatballs with a side of vermicelli rice noodles or "bun," as well as a fish sauce based nuoc cham to create our sweet and savory meal.
More traditionally, the bun cha meatball would then be grilled over an open flame to yield the crisp, carmelized exterior quality that it is known for. For our version today, however, we'll be doing our very best to replicate this open flame quality using a wok sear at home, since we don't have access to an open flame. This of course will prove to be tricky though, since the high sugar content of our meatballs will put them at high risk of burning, if we don't control our wok temperature properly. Hope you try it.
Homebase (Recipes, Livestream Schedule, Music, and More):
WooCanCook.com
Music: Woo Cooks Beats (lofi beats to cook to):
• a song I wrote In Marc...
Instagram (pop-up schedule and beats):
/ woocancook
TikTok (short recipes):
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Woo Can Cook Fried Rice Pop Up (Sundays @ West Oakland Farmers Market): WooCanCook.com/eats
RECIPE (written version):
www.woocancook.com/buncha
0:00 Hello Hi Everyone!
1:32 Mise En Place (veggies)
2:00 Mise En Place (meatballs)
3:15 Mise En Place (pickled daikon)
5:45 Mise En Place (nuoc cham sauce)
6:29 Mise En Place (nuoc cham sauce)
6:51 On The Stove (meatballs)
7:54 Let's Eat!
8:50 Thanks For Watching!