做法
- 把一半腌料(鱼露、糖、蜂蜜、一半大蒜、一半红葱头、胡椒)与肉末混合。做成16个小扁饼。把剩余腌料与五花肉片混合。两者腌至少30分钟。
- 做nuoc cham蘸汁:把糖溶解在温水中,搅入鱼露、青柠汁、大蒜和辣椒。试味——甜、酸、咸,辣味升起。如想要,可单独快速腌的胡萝卜木瓜可加入;河内原版保持松散。
- 煮米粉:沸水煮米粉3分钟,沥干,冷水冲洗至完全凉。盘到盘子上。
- 点燃炭火炉——bun cha需要燃气炉难以提供的烟熏焦化。炭火无明火发红时,先烤五花肉片每面2分钟至边缘起泡。
- 再烤肉饼,每面3分钟至深度焦糖化、几乎被蜂蜜腌料涂釉。
- 上桌:把温热烤肉分到宽碗中。每碗倒入200毫升nuoc cham,木瓜丝漂在汤里。食客拿一份米粉,蘸入肉与汤的碗中加香草吃——冷米粉香草与温肉浸汤的对比是这道菜的结构。
Common questions
Can 烤肉米粉 (Bun Cha) be made ahead?
烤肉米粉 (Bun Cha) is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is 烤肉米粉 (Bun Cha) spicy?
烤肉米粉 (Bun Cha) as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 烤肉米粉 (Bun Cha) vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 烤肉米粉 (Bun Cha) to make at home?
烤肉米粉 (Bun Cha) sits at intermediate difficulty — total time about 50 minutes. The ingredients are not unusual but the timing requires attention.
Can 烤肉米粉 (Bun Cha) be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Bun cha是河内午餐——卖自人行道摊,摊主在陶土炉上烤,顾客坐在折叠桌的塑料凳上。这道菜2016年因Anthony Bourdain与奥巴马在Bun Cha Huong Lien同餐而国际知名;那张桌子如今玻璃罩保存。河内版本碗底用温汤,米粉凉吃——温度对比定义这道菜。
