Bún chả Nem Cua Bể (Hanoi Style Grilled Pork with Crab Spring Rolls)
85% chuẩn vị · Vietnamese
A popular variation of Bún chả, incorporating crispy fried crab spring rolls (Nem Cua Bể) alongside the traditional grilled pork, adding a delightful textural contrast and rich flavor.
Đánh giá công thức này
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Nguyên liệu
- Pork belly400g
- Ground pork400g
- Fish sauce5 tbsp
- Sugar3 tbsp
- Shallots4 tbsp, minced
- Garlic3 tbsp, minced
- Black pepper1 tsp
- Rice vermicelli noodles (Bún)1kg
- Ground crab meat200g
- Bean thread noodles20g
- Wood ear mushrooms10g, dried
- Eggs1
- Spring roll wrappers (rice paper)15-20 sheets
- Vegetable oil for fryingAs needed
- Green papaya1/2, peeled and thinly sliced
- Carrots1, peeled and thinly sliced
- Vinegar2 tbsp
- Water2 cups
- Fresh herbs (mint, perilla, cilantro)Assorted
- Lettuce1 head
- Chili peppers1-2, sliced (optional)
Các bước
- 1
Marinate ground pork and pork belly slices with 3 tbsp fish sauce, 1.5 tbsp sugar, half the shallots, half the garlic, and black pepper. Grill until cooked and slightly charred.
- 2
Prepare Nem Cua Bể: Soak bean thread noodles and wood ear mushrooms, then chop finely. Mix with ground crab meat, egg, remaining shallots, remaining garlic, 2 tbsp fish sauce, 1.5 tbsp sugar, and black pepper. Form into small logs.
- 3
Wrap the crab mixture tightly in rice paper wrappers. Deep-fry until golden brown and crispy.
- 4
Prepare the dipping sauce: Combine 2 cups water, remaining 2 tbsp fish sauce, remaining 1.5 tbsp sugar, and remaining garlic. Simmer.
- 5
Pickle papaya and carrots in vinegar and salt for 10 minutes, then drain.
- 6
Add pickled vegetables and grilled pork to the dipping sauce.
- 7
Serve the dipping sauce with pork and spring rolls alongside cooked rice vermicelli noodles, fresh herbs, and lettuce. Add chili slices if desired.
