Vietnamese dish: bún thịt nướng chả giò

19 Jul

Today, a small post about a Vietnamese specialty: Bún thịt nướng chả giò.

Such a big name! In Vietnam specialties are often called by detailing what’s inside. So sometimes you’ll see bún thịt nướng or bún chả giò only.
Chả giò is the term used for the fried spring rolls, thịt nướng is the grilled meat and bún is the rice noodle that has the same shape as spaghetti (which is not to be called phở, which is the rice noodle that has the same shape as tagliatelle). Actually, the bun noodle used for the bún thịt nướng chả giò is more like vermicelli (but sometimes you’ll find it like spaghetti).

In France, people are used to call it “Bo bun” and the fake Chinese restaurants all around the country sell those “Bo Bun” (not that bad I must admit: it is not as good as here, but it is a good deal and one of the cheapest meals you can have there), but here in Vietnam it does not exist, you can find some “Bun bo” which is a bun noodles soup with beef.

In this bún thịt nướng chả giò, apart from the meat, the spring rolls and the bun noodles, you can find some lettuce, some mint, peanuts, bean sprouts, carrots, spring onions, cucumber and sometimes a bit of marinated radish.
On top of that, you need to add this orange but transparent sauce (made with fish sauce (nước mắm), vinegar, water and sugar), which is a bit acid. With the mint, it gives some kind of freshness to the course. Furthermore, there is a mix of hot and cold (hot meat and spring rolls, raw vegetables, mint and cold fish sauce) which is really worth it. I also love the mix of soft vermicelli with crunchy (not salty) peanuts.

In this specific bún thịt nướng chả giò, bought in a night market in Biên Hòa City, there is also a kind of pork sausage (the round thing with the hole in the middle). You might be scared by the look of it, but it’s actually made with the same pork meat as the one in a cơm tấm (broken rice with grilled marinated pork), thus it was really nice. I’ll try one day to discover what my cơm tấm girl puts in her marinade before cooking the pork on the barbecue (this is going to be my “mission” for next week because she does not speak English), and I’ll try the recipe!

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