Vietname-Licious: Popular Vietnamese Recipes You Can Make at Home by Molly Mills

Author:Molly Mills [Mills, Molly]
Language: eng
Format: epub, pdf
Published: 2020-06-15T18:30:00+00:00

Instructions:

1. Whisk together garlic, honey, 2 tablespoons of fish sauce, and soy sauce in a bowl.

2. Place half of the mixture in a resealable plastic, then, add the pork belly slices. Toss to coat evenly and place in the fridge for an hour to marinade.

3. Add the remaining honey mixture in a bowl with the ground pork and shallots in a large bowl.

4. Divide the mixture and form into 12 patties, then, arrange in a parchment paper lined tray. Cover with a sheet of cling wrap and set aside in the fridge for an hour.

5. Meanwhile, stir together carrots and papaya in a bowl together with 1 cup vinegar, 1 and ½ tablespoons of sugar, salt, and water until the solids are dissolved. Cover with a sheet of cling wrap and set aside in the fridge for an hour.

6. After an hour, heat oil in a pan over medium fire and brown meat patties for about 8 minutes per batch, flipping once. Place on the paper towel lined plate to drain excess grease.

7. Remove oil from the pan, except for about 2 tablespoon and brown pork belly slices, discarding the marinade, until golden brown and crispy. Place on another paper towel lined plate to drain excess grease.

8. For the broth, stir together chicken stock, the remaining 2 tablespoons of vinegar, 2 tablespoons of fish sauce, and 1 tablespoon of sugar in a stockpot and boil on medium fire.

9. To assemble, divide the noodles, pork belly slices, pork patties, pickled carrots and green papaya in individual serving bowl.

10. Ladle broth and garnish with freshly chopped mint and chilies. Serve warm.

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