Roccbox’s Head of Procurement, Geoff, shares his family Bun Cha Hanoi recipe that has been passed down the generations.
Usually cooked on a BBQ, Geoff has adapted this fresh and tasty recipe to utilise Roccbox’s high temperatures.
Mix together the chopped spring onions, dark soy sauce and brown sugar and pour over the pork belly slices. Marinade for at least four hours or ideally overnight.
Combine the dressing ingredients and set to one side.
Preheat a cast iron pan in Roccbox before removing and placing the pork belly in the pan. Turn the flame down to its lowest setting and cook the pork in Roccbox for 6-7 minutes, turning regularly until it’s slightly charred and golden brown.
Meanwhile cook the rice vermicelli noodles according to their instructions.
Once the meat is cooked, chop into small bite size chunks and assemble the noodles, vegetables and herbs. Place some chunks of the pork on top and drizzle with dressing. Finish with a sprinkling of chopped nuts.
5 -10 Pork Belly Slices
Rice Vermicelli Noodles
1 Handful of Chopped Peanuts
For the marinade;
5 Spring Onions, finely chopped
4 tbsp Dark Soy Sauce
3 tbsp Brown Sugar
1 Carrot, peeled and julienned
1 Sweet Gem Lettuce, sliced
1/2 a Cucumber - skinned, halved and sliced
Fresh Thai Basil
For the dressing;
20ml Fish Sauce
20ml Lime Juice
1 tsp Sweet Chilli Sauce