Tour and Travel Bakau crocodile wild life farm the Gambia The Sheraton hotel 5 star beach side pool bar
A taste of the Gambia. West Africa cooking. THICK EBBEH SOUP. Leybato beach bar and restaurant Hotel the Gambia.

Best Holiday Hotels deals to Vietnam december 2016/2017

Facts About Vietnam Useful Information Culture Ha Noi and the Red River Delta
North East Coast Far North East North West Vietnam North Central Vietnam
Central Vietnam South Central Coast Central Highlands Hotels Ho Chi MInh City
Mekong Delta Vietnam Folk Tales Going To Vietnam Vietnam Cuisine        Contact Us

4 u all .net



  Vietnam Tours Sub menu

Vietnam

Cooking Vietnam Cusine

Rice, Seafood, Beef, Grilled pork

Table of contents
VIETNAM CUSINE RECIPES

BUN WITH PORK BALLS

(Northern dish)

  Sub-links
Cooking Vietnam



Vietnam Cusine
Pork
Beef
Chicken
Fish
Rice & Noodles
Sauces
Salads


Cheap Hotel Restaurants Tours Guide Vietnam



10 Best Places to Visit in Vietnam

Cu Chi Tunnels

Ho Chi Minh City HCMC

Hanoi Vietnam

International Schools HCMC

4uall.net
Links

button

Hotel Vietnam Map

Ingredients: (makes 4 bowls)

600 g bun (round rice noodles)
250 g pork tenderloin (lean)
150 g lean chicken
10 g Chinese black mushrooms
2 liters pork broth (see dish No B1-II)
20 g coriander and green onion
Fish sauce, salt, and msg to taste
Condiments: fish sauce, pepper, lime and chili

Preparation:

1. Cut pork into 8-10 large pieces, marinate for 15 minutes with fish sauce, and then put in a food processor and mince for 2 minutes. Remove and roll into small balls (10 g/ball). (When cooked, these meat balls are called moc).
2. Cut chicken into 112x4 Cm pieces and marinate with fish sauce for 15 minutes.
3. Soak mushrooms in hot water so that they expand, remove stems, and cut each mushroom in half.
4. Rinse and dice coriander and green onion.

Cooking:

1. Bring pork broth to a boil and add fish sauce, salt and msg to taste. Add chicken and mushrooms. When water returns to a boil, add meat balls. After 2-3 minutes, the meat balls should be cooked and float to the top. Reduce heat and simmer until ready to serve.
2. When serving, place bun into a bamboo or mesh sieve, dip in hot water (50-60°C), stir to separate the noodles, remove from the water, and drain. Distribute equally among four large bowls. Add pork balls, chicken, and mushrooms on top of the noodles, sprinkle with diced green onion and coriander, and then add enough broth to cover all ingredients. Serve hot. Add condiments to taste.




⇑ Top of Page