Material:

500g pork belly
500g lean pork shoulder
Stalks lemon grass, shallots, chilli, garlic, lemon
Papaya, carrots, served with raw vegetables
Seasonings, glutamate (MSG), sugar, water, row, fish sauce, shrimp paste
Bun cha Hanoi Method:

Step 1:

- Purchase of your meat washed with salt, then move bacon thinly to copy.


- Also, the shoulder portion of lean meat or minced dehusked.

Step 2:
- Citronella roots stripped outer crust, finely delineated.

Step 3:
- Marinate meat in proportion: 1 kg of meat: 3 teaspoons powdered soup: 3 tablespoons sugar 3 tablespoons seasoning.
Step 4:

- The above your spices divided into 2 sections + water + lemongrass onion puree. You marinate the meat partly pureed.

- Note that for every 1 kg less meat you give 1 teaspoon lemon juice and mix well before baking light, like grilled meat will be softer after it.

Step 5:

- Skin carrots and papaya peel and place in soaked with diluted salt water.

Step 6:

- In turn put meat on the grill spices.

Step 7:

- Mix the sauce delicious: you for 5 countries: 2 fish: lemon juice 1: 1.5 to dissolve sugar, then add the chopped chilli and garlic on. This formula can be moved depending on the type of sauce you use how salinity, finished tasting you remember back to the appropriate adjustments, to sauces are sour, salty sweet gentle harmony.