Bun cha is a very popular dish in many families. However, to make bun cha always delicious and grilled meat not dry, housewives need to pay attention to some secrets below:
Choose meat
Pork is the main ingredient that determines the delicious bun cha. Accordingly, housewives should choose pork belly with a balanced ratio of lean and fatty. The fat when grilled will melt, making the meat soft and fatty.
With spring rolls, lean shoulder meat is the optimal choice when the meat is soft with a little fat, which will help the spring rolls have good adhesion. You should not use than meat or mong meat because it is too lean, grilling will cause the spring rolls to become dry, meat to be disjointed and lose their freshness.
Marinated spices
To make the meat flavorful, the seasoning stage is quite important. In addition to onions, garlic, fish sauce, pepper, caramel sauce (colored water) are indispensable ingredients. A small secret that housewives can refer to is to apply honey or condensed milk to the marinating seasoning.
Honey helps the meat to be golden brown when grilled, while concentrated milk helps soften the meat fibers effectively. Marinating time should last at least 3 hours or preferably overnight in the refrigerator compartment so that the spices can be soaked more thoroughly.
Hidden baking technique
Grilling spring rolls with charcoal helps bring the characteristic aroma mixed with burnt fat. If using an oven or oilless fried pot, it is important to apply a thin layer of cooking oil to the surface of the meat before grilling to prevent it from drying out.
You should apply the double-fire grilling technique, the first time grilling at a moderate temperature to cook, the next time grilling at a higher temperature for a short time to help the meat be crispy and attractive.
Make dipping sauce with warm water
Unlike fish sauce for spring rolls, vermicelli sauce needs to be warmer and lighter. The ratio will be 1 part fish sauce: 1 part sugar: 1 part vinegar: 5 parts filtered water. Note that warm water should be used to mix.
Warm temperature helps the fish sauce flavor to rise in aroma and the sugar dissolves faster. Papaya and carrots after being soaked until crispy should be put in a bowl of dipping sauce when still warm to maintain crispness.
