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Preparation
10 minutes
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Processing
15 minutes
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Difficulty
Easy
To create the “soul” of a delicious bowl of bun cha, we must mention the fish sauce that accompanies it. Today, let’s cook with TasteVN to make a sweet and sour dipping sauce for bun cha that tastes just like at the restaurant, easy to make at home!
Ingredients for Bun Cha Dipping Sauce Serves 4
Carrot 1/2 piece Green papaya 1/2 fruit Garlic 5 cloves Lemon 1/2 fruit Chili pepper 1 piece Bird’s eye chili 1 piece Fish sauce 100 ml Vinegar 100 ml Sugar 100 gr
Tools needed
How to choose fresh and delicious ingredients
How to choose fresh carrots
- You should choose carrots that are bright orange in color, of moderate size, not too big, with smooth skin and feel firm when held, not soft or mushy.
- Avoid choosing carrots that are misshapen, have cracked skin, and show signs of bruising or wilting, as these are old and not fresh, which will affect the flavor of the dish when cooked.
How to choose fresh green papaya
- You should choose papayas that have a smooth green skin interspersed with a few yellow spots, are firm when pressed, as this type of papaya is very suitable for making dipping sauce for bun cha due to its fresh crunchiness.
- Choose a fruit that is of moderate size, not too large, elongated in shape, feels heavy in hand, and has a light, natural fragrance.
- Avoid choosing papayas that feel soft and mushy when pressed, show signs of wilting, and are no longer fresh due to having been stored for too long, as these will diminish the flavor of the dish when cooked.
How to make Bun Cha dipping sauce
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Prepare the ingredients
Peel the garlic, remove the stems and seeds from the chili peppers.
Next, finely chop the garlic and chili and put them into a bowl.
Peel the carrot, cut it into thin slices or you can cut it into flower shapes as you like.
Peel the green papaya, remove the seeds, then wash it thoroughly and cut it into thin slices.
Tip: Before peeling the papaya, you should use a knife with a pointed tip to lightly score the entire surface of the fruit so that the sap inside can flow out, and when peeling, you won’t feel sticky on your hands.
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Prepare the fish sauce
You add 500ml of filtered water, 100gr of sugar, 100ml of vinegar, and 100ml of fish sauce into a bowl, and stir well to dissolve the seasonings.
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Marinate the carrots and green papaya
You put the papaya and carrots into the bowl, add 1/2 tablespoon of sugar, 1 teaspoon of minced garlic and chili, and 2 tablespoons of the prepared fish sauce, stir well and let it marinate for 30 minutes for the carrots and papaya to absorb the flavor.
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Cook the fish sauce
Place a pot on the stove on low heat, add the remaining prepared fish sauce into the pot, stir gently, when you see the fish sauce just starting to boil, add 1 teaspoon of seasoning powder.
Next, stir gently and add the remaining minced garlic and chili, squeeze the juice of 1/2 lemon into the pot and turn off the heat, add 1 teaspoon of pepper for a fragrant aroma.
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Completion
You pour the fish sauce into a bowl, serve it with vermicelli and grilled pork, you can either add green papaya and carrot directly into the fish sauce or enjoy them together for deliciousness.
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Final product
The dipping sauce for grilled pork with vermicelli when completed has a very enticing aroma, the fish sauce has a moderately salty and sweet taste, combined with the crunchiness of carrots and green papaya, enjoyed with pieces of grilled pork and vermicelli, it is guaranteed to be very delicious and appealing!
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