越南烤肉米線-Bún Thịt Nướng

我們家附近有間很好吃的越南餐廳,我跟先生都超愛他們家的越南河粉和炒米線。

There is a super tasty Vietnamese in the neighborhood and me and my husband love their pho and fried rice vermicelli.

前天我又想去那家越南餐廳,但是想想又覺得它其實有點貴,所以我就上網查資料看看越式料理好不好做、材料好不好買。我找到了幾個食譜,做法看起來還算簡單,我就出門採買家裡缺的食材了。幾個小時候就有個太太在廚房裡開煮越南烤肉米線啦!(Bún Thịt Nướng;Bún 指的是圓的米線,Thịt Nướng 就是烤肉的意思)因為太好吃了,我今天又做了一遍,這次有記錄過程,所以今天就來和大家分享食譜,這道菜非常清爽但是吃起來 hen 滿足,新鮮蔬菜搭配鹹香的肉還有魚露獨特的風味,是夏天必吃的一道料理!

The day before yesterday I was thinking about that restaurant again but then I thought that it was quite expensive actually. So I had a look on line to see if it was difficult to make the dish myself and possible to get all the ingredients from the stores in the neighborhood. I found a few recipes and they looked easy and straight-forward so I went out to look for ingredients I didn’t have at home. A couple of hours later I was standing in the kitchen, making tasty Bún Thịt Nướng, meaning grilled pork with rice vermicelli.  It was so good that I had to make it again today. I took pictures so I can share the recipe with you guys. The dish is very refreshing yet satisfying and each bite is a combination of fresh vegetables and savory meat with the distinct fish sauce. It is a prefect dish for summer!

 

我們今天會用到的材料(兩人份,很大份!)Here are the ingredients you need(This recipe yields two hearty shares) :

食材:

1 根 大蔥(1 Leek)
3 根 青蔥(3 Spring onions)

2 瓣 蒜頭(2 cloves of garlic)
1/2 顆 洋蔥(1/2 Onion)
1 把 花生(A Handful of Peanuts)
1/2 條 小黃瓜(1/2 Cucumber)
1/4 個 包心萵苣(1/4 Iceberg Lettuce)
1 條 辣椒(1 Chili)
1 條 紅蘿蔔(1 Carrot)
1 把 豆芽菜(A Handful of Bean Sprouts)
羅勒 適量(Some Basil)
200 克 五花肉(200 grams of Pork Belly)
200 克 米線(200 grams of Rice Vermicelli)

越式魚露醋(水蘸汁;nước chấm):
2 湯匙 魚露 (2 tbp of Fish sauce)
1 顆 檸檬的汁(Juice from 1 Lemon)
1 湯匙 白米醋(1 tbp of White rice vinegar)
1 湯匙 糖(1 tbp of Sugar)
50 克 熱水(50 c.c. of hot water)

其他調味料(other condiments):
2 湯匙 海鮮醬(2 tbp of Hoisin Sauce)
鹽巴、黑胡椒 適量(Salt & Pepper)

 

進入步驟前,先看看有什麼要注意的地方吧~

Now let’s take a look at the pictures and take some notes before we dive into the cooking process.

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這道菜用到的食材種類很多,但是辛苦是值得的!

This dish does require a lot of ingredients but it’s all worth the trouble!

 

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有豆芽菜、辣椒、羅勒葉。

We have Mung bean sprouts, chili and basil here.

 

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有的食譜我會告訴你少一兩種調味料沒差,但是這道料理一樣都不能少啊~

Sometimes I’d tell you it’s okay to miss a few ingredients but this time you really need all the condiments to achieve the flavor.

 

 

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有紅蘿蔔、大蔥、青蔥和大蒜。

We have a carrot, some leek, spring onions and garlic.

 

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還有半條小黃瓜、檸檬和包心萵苣。

We also have half cucumber, a lemon and iceberg lettuce.

 

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開始備蔬菜之前,我會先稍微用粗鹽、黑胡椒、綜合香料醃一下肉,放到冰箱裡面待用。我選用的部位是豬五花,覺得太肥的人可以選豬肩肉。

Before I start with vegetables, I just lightly season the meat with salt, pepper and some mixed herbs and leave it in the fridge to marinate a bit. I’m using pork belly here you can also opt for pork shoulders.

 

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麵的話你要找這種米線,它的名稱裡面有一個 Bun,意思就是圓的米線,當然你用扁的米線 Pho 也是可以,如果我這裡有說錯,請大家指正。

You want to look for rice vermicelli or something called Bun, it means round rice noodles in Vietnamese,you can also use Pho, flat rice vermicelli, hope I’m right about this, let me know if I make a mistake.

 

接著就開始準備材料啦~這道料理要煮熟的只有肉和米線,剩下的蔬菜幾乎都是洗很乾淨以後切絲備用。

Now let’s start to prepare our ingredients. The only things that need to be cooked in this dish are the meat and the rice vermicelli, we basically slice up all the vegetables finely after rinsing them nice and clean.

 

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就是這道料理最累的部份就是備料,但是我們可以善用工具來刨絲,紅蘿蔔、小黃瓜都可以直接刨絲,剩下的就要手動自己切切切~

The most bothersome and time-consuming part is to prepare all the thin slices of vegetables. However you should make your life easier by using this shredder on carrots and cucumber. You have to manually cut up the rest.

 

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好啦,切好的食材就是這樣,紅蘿蔔、小黃瓜、生菜、洋蔥全切成細絲,然後 2/3 的大蔥和 2 根青蔥也切成細絲(注意剩下的 1/3 的大蔥和 1 條青蔥另有用途,會分別用在越式魚露醋和肉上)。

Okay, so this is what you will have after all the labor. Carrots, cucumber, iceberg lettuce, onions, 2/3 leek and 2 spring onions in thin slices. (Note that I said 2/3 leek and 2 spring onions, we save the rest for the nước chấm sauce and the meat.)

 

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將一條青蔥切末(一半給醬汁,一半給肉)。

Cut 1 spring onion finely. (Use half in the sauce and half in the meat.)

 

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羅勒洗淨、豆芽菜洗淨、檸檬洗淨切塊後待會要擠汁。

Rinse basil, mung bean sprouts thoroughly and cut the lemon into wedges so it’s easier to squeeze out the juice.

 

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剛剛剩下的大蔥、辣椒和蒜頭分成兩份,一份切絲、一份切末。

For the rest of the leek, garlic and the chili, dividing all into two and cut one half into thing slices and chop the other half finely.

 

 

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接著準備越式魚露醋(水蘸汁;nước chấm),將魚露、檸檬汁、白米醋、糖、50 克熱水混合在一起,攪拌均勻確保糖完全溶化。接著加入剛剛切成末的辣椒、大蔥和蒜頭和一些蔥花。

Make the nước chấm sauce by mixing fish sauce, lemon juice, white rice vinegar, sugar ad water in a bowl and make sure the sugar dissolve completely. Add the finely chopped chili, leek and garlic and some spring onions into the sauce.

 

處理完所有的蔬菜,我們就可以處理肉了。

After you’re done with the vegetables, you can now move on to prepare the protein.

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將豬五花切片。

Cut the pork belly into thin slices.

 

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煮麵條最簡單了,就是看包裝說明煮,通常我如果新買一種麵條,我會直接照包裝建議的時間下去煮,時間到了試吃口感,第二次煮的時候就可以上下調整個幾分鐘。這個包裝雖然建議煮 6 至 8 分鐘,但我覺得 10 分鐘的口感最剛好。

The easiest way to cook noodles is to follow the instruction on the pack. I usually follow the instruction and then test taste the noodle to see if I like the texture of it and adjust my cooking time next time. For this one it says 6-8 minutes on the package and I like to cook it for about 10 minutes to get the texture I like.

 

 

蔬菜都切好,五花肉也就位,就可以開始準備熱的食材啦~

Now we have prepared most of our fresh ingredients and have our pork belly ready, let’s get cooking.

 

第一步:準備一鍋水,水滾後按照喜愛煮米線。

  1. Prepare a pot filled with water and bring it to boil and cook the rice vermicelli to your liking.

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第二步:準備一個平底鍋,中大火,鍋子燒熱後加入少許植物油(一點就好,因為五花肉本身油脂很豐富),記得鍋子一定要很熱,這樣才會有煎得恰恰的、焦焦的偽烤肉效果,因為這道料理傳統的作法就是烤肉。肉煎到金黃微焦後,加入剛剛另一半切絲的辣椒、大蔥和蒜頭,然後攪拌均勻。這個步驟建議不要用不沾鍋,用了就沒有焦香的效果了喔~

2. Prepare a pan and turn to medium to high heat. Heat the pan and add a bit of vegetable oil. (Not too much since pork belly has a lot of fat already.) The pan has to be really hot because we want the seal on the meat and create a false sense of grilling, since traditionally you make this dish with real grilled meat. Once the meat has a nice brownish color, add in the thin slices of chili, leak and garlic. Stir it well. Make sure you don’t use a non-stick pan at this step because it’d be difficult to get the meat nice and brown.

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第三步:拌炒幾分鐘,加入海鮮醬,拌勻。

3. After stirring for a few minutes, add in the Hoisin sauce and stir it well.

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第四步:肉片都均勻裹上海鮮醬後撒蔥花,看起來有點油,但是到時候盛盤的時候可以把多餘的油瀝掉。

4. Make sure all the meat slices are coated with the savory sauce and then sprinkle the spring onions on top. It might look greasy but you can totally avoid the excess oil when you plate.

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第五步:米線煮好後瀝乾,然後在清水底下沖洗,這步驟很重要,沖洗過清水的米線會更清爽。(愛爾蘭的自來水都是可以飲用的水,沖洗時記得要用飲用水喔~)

5. Once the rice vermicelli is cooked to your liking, drain it and rinse it with cold water. This step is important because it helps to keep the noodles nice and fresh.

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所有的材料都準備好了,來擺盤吧!

Now you have all the things you need to make a beautiful dish, let’s plate.

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我會把米線放中間,然後周圍放配菜、生豆芽、碎花生、羅勒葉和五花肉。接著就可以按照自己的喜好加入越式魚露醋(水蘸汁;nước chấm),醬汁的酸和辣增添這道料理的風味,我覺得加兩湯匙半剛剛好。

Basically I put the rice vermicelli at the center and surround it with all the vegetables, fresh mung bean sprouts, crushed peanuts, basil leaves and the meat. You can then add in the vinegar fish sauce into the dish to your liking and it brings this extra sour and spicy kick to the dish. I add about two and a half tbp to my dish and I think it is perfect.

 

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五花肉炒海鮮醬鹹甜鹹甜。

The meat is very savory and the Hoisin sauce has an unique sweetness.

 

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整盤看起來就超級豐盛的啊~

With all the vegetables it does look like an over-the-top dish.

 

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接著就是筷子下去攪拌均勻、開吃!新鮮的蔬菜、鹹香的五花肉加上越式魚露醋的酸,整體滋味真的很棒,碎花生加了另一種口感和香味,米線滑順Q一點都不會軟爛,替料理大加分,每一口吃進嘴裡都是新鮮清爽、豐富的口感、帶勁的酸度還有大大的滿足~

Now you can just mix well and dig in! The freshness of the vegetables met with the savory meat and complimented by the sharp sourness in the sauce is just too good. Crushed peanuts are here and there adding crunchy texture and nutty flavor to the dish. The rice vermicelli has a tender but chewy texture, not soft and soggy, which really levels up the whole dish. Each bite you’re getting freshness, texture, sourness and savory and, oh boy, satisfaction.

 

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這道料理的整體風味和我在越南餐廳吃到的相去不遠,如果我的肉可以改成真正的烤肉,一定更好吃,醬汁裡面也可以加香茅、薄荷等香菜,新鮮蔬菜的選擇就更多了。我知道這道料理的準備工作看起來很繁瑣,但相信我,你會喜歡的!

The overall flavor is very close to what I have in the Vietnamese restaurant, if only I can make the real grilled meat it would be perfect. You can also add lemongrass and mint in the sauce and add almost any fresh vegetables you like into the dish. I know the whole dish spells EFFORT but trust me you will love it.

 

 

針對食譜和做法有任何問題,歡迎留言,如果你喜歡這篇文章,也請你動動手按讚或是分享,你的鼓勵就是太太最大的動力。If you have any questions about the recipe, feel free to leave a comment. If you like this article, please share it and like it, your support keeps me going!

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