One advice is to deep the pork in the sauce first, a bit redundant still ok. it's make the sauce in the pork mixed with the dipping sauce together created a juicy sauce. Then add noodle( not too much) little by little, u finished the noodle you continue to add it. Because the noodle is tasteless, if u put it in at first and too much, it will make the sauce not juicy as it can be.
What accent is that? It sounds beautiful :-). I have a suggestion with your recipe. When you make the dipping sauce I'd highly recommend to boil the water with the sugar, then after it dissolves all of the sugar, take it off the heat and let it cool down. After it cools down THEN add the fish sauce and the lime juice? Why? Because fish sauce is STINKY, heating it up will make your entire house smell. The other reason is because it doesn't need to be heated. Lastly, you never really want to cook lime juice. You want that brightness from the lime. Add it once it has cooled down.
That's beautiful recipe , I'm Vietnamese and I'm glad that u like Vietnamese food , just a little suggestion that u should make ur own "caramel sauce" instead of soy sauce to marinate the meats. The caramels sauce will make the meats even more perfect 😘😘
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Had this in Hanoi.. Fell in love with it.. Thanks for the recipe..cheers
I can’t wait to try this recipe. It looks amazing and authentic. Wanted to try what Obama ate when he visited Vietnam and sat with Anthony Bourdain😊
*cuts quarter inch slices*
“that’s dangerously thin”
One advice is to deep the pork in the sauce first, a bit redundant still ok. it's make the sauce in the pork mixed with the dipping sauce together created a juicy sauce. Then add noodle( not too much) little by little, u finished the noodle you continue to add it. Because the noodle is tasteless, if u put it in at first and too much, it will make the sauce not juicy as it can be.
I'm 100% vietnamese and i have to tell that looks sooo legit and authentic
Great dish for hot summer!! Thank you!!
-Greetings from San Francisco
What accent is that? It sounds beautiful :-). I have a suggestion with your recipe. When you make the dipping sauce I'd highly recommend to boil the water with the sugar, then after it dissolves all of the sugar, take it off the heat and let it cool down. After it cools down THEN add the fish sauce and the lime juice? Why? Because fish sauce is STINKY, heating it up will make your entire house smell. The other reason is because it doesn't need to be heated. Lastly, you never really want to cook lime juice. You want that brightness from the lime. Add it once it has cooled down.
I think her is Aussie Accent!!
excellent vid ta
Can I use beef instead of pork to make the parties? Is there a difference?
Very impressive😊GREAT JOB😋😋😋😋
What a lovely video! However, in my country Bun cha always served with pickled carrot and papaya not fresh.
That's beautiful recipe , I'm Vietnamese and I'm glad that u like Vietnamese food , just a little suggestion that u should make ur own "caramel sauce" instead of soy sauce to marinate the meats. The caramels sauce will make the meats even more perfect 😘😘
Nice but cross contamination. Rested the cooked meat on same tray as she used to assemble raw meat
i can said it good for you, but with me it not good. U need more authentic
show your video then, at least she put some effort
hey men if tille the video it "how to Cook Bun Cha" then i will happy to see her coọk, but u know the perfect what mean ?
Tien Dat - not good for you then you don't have to eat it or watch it. You are a tosser.