Table of Contents:
The Perfect VERMICELLI BOWL (Bún Thịt Nướng)
Video taken from the channel: Quang Tran
How to make Vietnamese dipping sauce “nuoc cham” Cách pha nước chấm
Video taken from the channel: Helen’s Recipes (Vietnamese Food)
The BEST Nuoc Mam Vietnamese Dipping Sauce /Nước Mắm Pha (English)
Video taken from the channel: Cathy Ha
Vietnamese Grilled Pork with Vermicelli
Video taken from the channel: Binh Phan
Bún chả Vietnamese Grilled Pork with Vermicelli Recipe
Video taken from the channel: Helen’s Recipes (Vietnamese Food)
Grilled Pork Noodle Salad (BUN THIT NUONG)
Video taken from the channel: Helen’s Recipes (Vietnamese Food)
Vietnamese Beef NOODLE SALAD (Bun Bo Xao)
Video taken from the channel: Honeysuckle
Ingredients 10 tablespoons boiling water (1/2 cup plus 2 tablespoons) 2 tablespoons sugar ¼ cup fish sauce ¼ cup fresh lime juice (from 1 large lime) 2 small Thai chile peppers, fresh or dried 10 ounces uncooked rice vermicelli (bun) 4 cups lightly packed, torn romaine lettuce 3 cups fresh herb.Thịt Nướng (Pork): In a large bowl, add honey, fish sauce, soy sauce, and sugar. Mix until the sugar is dissolved.
Add the rest of the marinade ingredients to combine. Add pork and mix to ensure that the meat has been thoroughly covered. Refrigerate.
Bun should be freshly cooked, yet cool, while the minced pork topping is warm. Rice vermicelli are called “bun” in Vietnamese. Bun should be freshly cooked, yet cool, while the minced pork topping is warm. Vietnamese Vermicelli With Chile Sauce And Pork Recipe.Type your search.
Menu. Monday, 20 July, 2020.Begin by soaking the skewers in water for 30 minutes before grilling. For the pork: combine all marinate ingredients in a bowl. Coat the pork well and let the mixture marinate at least 30 minutes or up to 2hrs in the fridge if time permits.
Preheat oven to 400 degrees.Ingredients For the marinade: 8 cloves of garlic, minced 5 tablespoons fish sauce 4 tablespoons sugar 1/2 tsp ground black pepper 2 pounds of pork shoulder 1 package of rice vermicelli 1 head of butter lettuce, torn into small pieces 1 bunch of mint Olive oil For the sauce.Immerse the vermicelli under hot water for about 10 minutes, drain, rinse under cold water, drain well again and set aside. Heat oil in a pan over medium heat, add in garlic, green onion and ginger and stir fry for about 1 minute or until fragrant. Stir in the ground pork and stir fry for another 1-2 minutes until the pork is no longer pink.
Whisk together vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes in small bowl. Set the sauce aside. Step 2 Heat vegetable oil a small.Place pork pieces in a wide shallow bowl or large zip-top baggie. In a small bowl, stir together sugar, fish sauce, 1 tablespoon of the sesame oil, soy sauce, black pepper, salt, and garlic.
Pour mixture over pork pieces and fold several times to ensure the marinade is thoroughly mixed in with the pork.Slice the uncooked pork thinly, about 1/8″. It helps to slightly freeze it beforehand. Mince garlic and shallots. Mix in a bowl with sugar, fish sauce, thick soy sauce, pepper, and oil until sugar dissolves.
chicken, water, garlic, fish sauce, mushroom soy sauce, red chile and 18 more Vietnamese Pork & Vermicelli Bowl Calculated Whisk pork tenderloin, Boston lettuce, roasted peanuts, salt, shallot and 22 more.Vietnamese Sauce for Vermicelli Recipes 830 Recipes. Would you like any asian noodles in the recipe? Yes No No Preference.
Skip. boneless pork chops, chile peppers, vermicelli noodles, vegetable oil and 9 more. Vietnamese Steak Salad Kitchen Sanctuary. salad leaves, red chilli, lime, red chilli, cooking oil, sesame oil and 11 more.shrimp, Thai bird chili, oil, fish sauce, snap peas, carrots and 14 more Vietnamese Lemongrass Pork And Vermicelli Salad Cherry on my Sundae mint, cilantro, medium carrot, lemongrass, soy sauce, shrimp and 24 more.
Remove the pork from the freezer, thinly slice and place in a large ziploc bag. 2. In a small bowl, mix the ingredients for the marinade. Pour marinade into the bag with the pork and seal, removing.
This Vietnamese Vermicelli Salad is loaded with fresh herbs and veggies, dressed with a sweet chili vinaigrette, then topped with crushed roasted peanuts.It can be made with rice noodles, bean thread noodles, or my new favorite “Sea Tangle”, noodles made out of kelp.Serve the refreshing salad with crispy tofu or grilled chicken for a flavorful satisfying meal that is packed full of flavor.
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309 comments
For that dipping/dressing sauce, if you twist a piece of lime or lemon to it, it will kick it up further…
You keep asking when am I gonna stop by but yet you won’t give me your address. Lol ����������
I might do this tonight on my YouTube channel..Nice! Stop by n say hello, thanks ♥
One on my favorites! Back home on the west cost my family and I went to the local Pho restaurant and I always had the salad with BBQ beef and Chicken. Super good. 10 years ago I moved to the east coast and haven’t had it since. Last night I made this recipe and OMG thank you so much!! I’m in heaven! This will be added to my weekly menu!
Just made this and wow! So good even my 4urs old son loved it. Thanks
Hello. Looks great. But what was the seasoning powder. Need to know so I can make this
Thank you for this delicious grilled pork recipe. I loved it just like some of the other videos of yours that I have seen.
I’ve been working on a solid ratio of fish sauce/sugar/water for a long time now. Thanks for the direction!
i really enjoy it with pork, is it okay to use the same seasoning? ��
In my country, we call it ” Bún thịt nướng”, not “bun bo xao”��
Hi Dzung! Love your recipes so much! Do you think you could put this into a mason jar as a make ahead salad? If so, could you go over the bottom-to-top layers?
Vietnamese food is my favorite. I’ve always wanted to learn to make it. Thanks!
I’m a bit confused when I order bun bo cha gio because the bowl is so full, I’m not shire how to eat it. The ingredients are all separated and noodles are hidden under all the other items. I usually pick off the cha gio and put them on a plate so I can rest.
So in short, am I supposed to mix it all up before I eat it or just pick through it? I was similarly confused with Korean bi bim bap as I didn’t know it’s all supposed to be mixed up first.
The. Oodles are also sticky and dry sometimes so I usually end up pouring all the dipping sauce in at the beginning so that they can be separated. I know that’s not right but it works.
BTW the best place in San Francisco for bun bo is Tu Lan near 6th and Market. Julia Child raved about the place and food is still fantastic at a cheap price.
I love to mix Hoisen sauce with the fish sauce for the perfect dressing
Hi Helen-loved the recipe. With this recipe, can you please tell me how many pounds of the pork and ground pork to use? Thanks Helen.
i go to a place very close ” Da Lat ” i’m hooked on Pho ( beef noodle) but ive eaten just about everything on menu, love viet food!!! & 1 of the waitress not sure if they’re into american guys. to me there is no better food
is your cookbook. each recipe has a pictures so we can see how it look like.. ( if not maybe next book can do that.. thats how i determine which i want to cook) btw love the way you cook easy to understand.
Great easy salad. Also the stick barbacue looks great. Thanks Helen. Good Bye
Thank you for listing the ingredients! Made it so much easier.
hello can I use Huy Fong Sauce Chili Garlic in place of chopping the garlic and chili?
Thanks I made this recipe delicious! Also I shared this video on my Facebook ����
my cusine base is a crazy vitnam guy from canada thanks youtube
This is the first video that I had viewed of yours. I have liked and subscribed to your channel. Thank you for sharing. Do you have recipe for the pickled carrots?
JW Wichita Kansas USA ����
E Johnson-Wootson
PO Box �� 780685
Wichita Kansas
(USA) 67278-0685
I am not the best at cooking but I sure do love Vietnamese food so every time I watch you I get inspired to try cooking a Vietnamese dish.
I’m writing this all down so I can make it again because my wife has been asking. At 0:27, it says 3–5 T sugar. It doesn’t look like you added that much. That would be a LOT of sugar. Can you confirm that it is correct to use three to five tablespoons, which is equals nine to fifteen teaspoons?! Thanks!
I just made this for my family and it was easy & delicious! I used frozen Costco shrimp instead of beef because it was what I had on hand. The marinade was delicious, and you were right about the mint being an essential part of the dish! I used to get bun bo xao from a Vietnamese restaurant all the time in college, so having this again was a fun memory trip.
In ingredient, the fish sause is finish product or home made sauce??
Quang Trang should not be eating in front of me in times of need, but BLESS THIS MAN
Is it better to use pork belly or pork shoulder/butt with this recipe?
Hi Helen! Can i use sweet soy sauce instead oyster sauce? and What is your favorite brand of fish sauce?
I just made this and It TASTE LEGIT!!!! I used chicken instead because I didn’t have any beef on hand and let me tell you, I can’t get enough! Tastes exactly (even slightly better) than the noodle bowl I get from my local Vietnamese restaurant! Thank you!
I was eating one right now and decided to look it up. It delicious! Can wait to make it myself.
Does this hold up over night? Like if I make it for dinner can I pack it up and take for lunch the next day? Or will the noodles stick together?
I thought you meant bún thịt nướng which is grilled pork noodles, never see this before ever altho im vietnamese
This is my favorite dish. I will try to make it soon. Thank you Helen ����
surprisingly I have made this before without a recipe and got the ingredients list correct!!
i love beef noodle salads, its something i order all the time. I’ve always wanted to know how to make it. THANKKK YOUUU now i can try it at home:)
This recipe is great! Easy to make and tastes awesome! I am looming forward to trying more recipes from your videos! Thank you!
Important tip!! I did not pay attention and grabbed the THICKER and Wider version of this Thai Kitchen Rice Noodle brand. Make sure when picking up this package that u check to see if it is the skinny rice noodles. The thick wider ones are too starchy and does not soften at all no matter how long u soak it.
I drench mine in fish sauce ���� there’s always a pool of sauce at the bottom of the bowl!��
I love your recipes Helen! I’m so excited and can’t wait to try them!!! Thank you very much!!!!!
Can you show us how to make Vietnamese version of pickled radish and carrot? I tried many times but has that bad pickle smell that my husband complains in the fridge.
I had bun ga nuong for the first time last month. It was delicious! Can’t wait to try the beef version!
Oh my gosh! I would give my left arm for this dish! I miss Vietnamese food so much!
do you know how to make your own chili paste if yes then you should make a video on that
I wish you make million dollar in You Tube, Helen, you ‘re perfect cook.
You are so funny! Is it just me or Why whatever you say make me think of sex?:) in a very good way, haha and that’s a totally a compliment:)
So is this watered down since the original fish sauce is so pungent? I’m asking cause I’ve noticed that restaurants won’t dilute with prik nam pla. But the Vietnamese restaurants fish sauce is usually more subtle and not so pungent. Looks delicious. I love both ways.
i would kill for a bowl of bun thit nuong right now. sadly, our nearest and beloved vietnamese resto closed down:(
if you know any easy hibachi chicken and fried rice recipes please share! Love hibachi but can’t always go to a restaurant with my busy schedule
Tried Vietnamese for the first time today and had this dish. It was a little sweet but good overall. May have been the restaurant
Wonderful, soothing voice and delicious recipes! Thank you for posting these videos.
I like your cooking recipes; nice and quick, not too much of long talks ��❤️
I really love bun bo nam bo, is there a big difference to it?
This looks great quang ����. Never tried Vietnamese food but I’d love to one day.
I love Vietnamese noodle salads i normally eat the chicken one! Will you ever do a version for chicken with a marinade? (or pork?)
Recently I became semi Vegan. I still eat Shrimps and Fishes and that’s why I am here. I had this in a Restaurant last year and it was soooo yummy. Although I live in the Northern New Hampshire, they don’t have Vietnamese Restaurants:(((( and it’s hard to find these as well. But I bought bunch of ingredients online to make these. Thank you for the recipe!!!!
Try this recipe folks! Not as good as Helen’s but more fun!
https://www.youtube.com/watch?v=zG_ie3TknCs&t=6s
Thank you so much Helen. So simple and straightforward, I finally made this and it tasted so so good. I impressed myself!!! Thank you again Helen xx
I tried this with one of my friends and even without the lemongrass (we forgot to buy it ^^) was it AMAZING!
Helen, thank you so much for your awesome recipes! I can now make it instead of going to the restaurant ;)…. well, unless I don’t feel like cooking! Have a great day!
My favorite dish! Bun Thit Nuong! I eat it every Monday and I’m from San Jose where there’s a huge population of Vietnamese.
Hi Quang! Love your videos. Do you have a written recipe anywhere that I can refer to? Thank you:)
Omg your recipe is SO DELICIOUS! I cannot thank you enough! It taste like the restaurants! Thank you! Thank you! Thank you!
Xin chao! Cam o’n for tonight’s dinner. Just what I was hoping to find here on your channel this morning. I spent my month in your beautiful country, from January 9th to just after Tet; THREE cooking classes! Not this one. (I am almost “expert” at “Fresh Spring Rolls”, every different lesson began with those. MORE, please!) You have been a factor in my decision to move over there in a couple of years or so, permanently
.
I had this one time at Vietnamese Restaurant and can’t get enough of this. As I know now how to make it, think I’ll try cook it by my self! Thank you
I followed every step!! I loved this! Thank you for the recipe!
What makes your recipes different is the cultural shots of Vietnam, I’m in love. Such a beautiful country with such sweet people and amazing foods!:D <3
I had this in HCMC tonight and will definitely try your recipe when I get back home:)
I love the Bun cha Hanoi served at Nhu Y in San Diego served with rice paper that you roll yourself. It’s one of my favorite dishes EVER! Thank you Helen for sharing the recipe. I can’t wait to try this!
Pro tip: listen to his recipe and do NOT use vlasic pickle juice. Thanks
Hi Helen, can I open bake the beef for this recipe? Instead of pork I would use beef.
Her recipe is revolting. Far too much fish sauce & way way too much sugar. There are better posts than this, don’t waste yr time.
I think this is the best bun thit nuong I have found. Thank you so much Helen. Please keep sharing more recipes. ������
Finally!! I’ve been looking for a simple easy recipe on this.. will I’ll ingredients I can find at my regular market. Thank you!!
Made this tonight for dinner and it was sooo good! Love it when you say “mix, mix, mix!”
I can barely hear you over the stupid background music. Good recipe though.
This salad looks so delicious Helen,
Yummy! I want to make it and eat it right now, yumm����
Thank you so much for this recipe��
Thịt nướng xog ngon hết sảy chị ạ. Hi. Mà e hảo ngọt nên cho thêm 1m mật ong nữa
Just added this video to my list of stuff to try. I love eating at Pho places, and now I want to start making my own Viet dishes:D
Such a great video…everything explained…wonderful job…Am I in Da Nang!???…Cảm ơn bạn gái trẻ… bạn rất ngọt ngào!
Just back from Vietnam, best food I tried there! Definitly going to prepare this dish at home.
I just realized that western people eat vegetables more than vietnamese do �� they love the dish because of the the herbs
you’re so cute and well cooking can be a good wife for someone��
Nước chấm ngon quá đi chị ơi, ở nhà em toàn làm theo cách xay đậu phộng ra chứ không phải dùng bơ đậu phộng thế này =))) mong chị sẽ làm thêm nhiều video hơn về các loại nước chấm cũng như các món ăn nữa nhé <3
Hi Honeysuckle just found your channel it’s amazing learning all about Vietnamese Cuisine….Question what program do you edit with great definition also. Also saw your Pandan Waffles learned something new…I must make them…
Helen! Thank you SO much for this recipe! I made it tonight and served it with my summer rolls. It was delicious!:)
how lang have you in marinate the meat and do you have put in the fridge, how long is that please tell me thanks
I could eat this everyday! But I have to try all your other great recipes! 😉
Thank you for sharing Helen! I’ve always fall in love with thit nuong lol ^^ will try it! and you look pretty too:P
can any you tell me what it tasted like?if you have try this ricipe already.
thank you
This is my favorite dish! I used to get it at least twice a week at my local Vietnamese restaurant until I ended up moving, this is a literal life saver! Thanks so much for posting. <3
So yummi and authentic! Looks so delicious! Let us get in touch!
Chuc mung nam moi. Great recipe goes with anything fried and great for a quik salad dressing. Subd
hi can someone explain me what is the difference between bun bo xao and bun bo nam bo please? it looks the same for me. thanks a lot!
Nhà em cũng hay làm nước mắm giống như cách của chị Cathy làm vậy… Linh hồn của món Việt hihi… Em nghĩ thêm đĩa cá chiên với rau muống xào tỏi cùng chén cơm trắng thì hết xẩy…
P/s: Chị cười đẹp… hihi
Who ever is singing that song needs to be dragged out and shot…..
Helen, looks delicious can’t wait to make it. can i use tapioca flour or corn starch instead of rice flour?
Thanks Helen. Happy New Year to you and your family. I am going make bun thit nuong today.
hey say tea spoon tea spoon but never uses a spoon why ghad why justice for spoon gang
first Quang’s video: I will show you how to get fit
latest Quang’s video: changes to cooking channel.
does quang our boy still have a girl? havent seen her in the latest videos
There are 4 tablespoons in 1/4 cup.
There are 5 tablespoons in 1/3 cup
And yes accuracy is important for the balance of flavor.
Chị Cathy mặn mà, ngọt ngào như nước mắm ngon pha đúng điệu.
(Cathy is sweet and affectionate, like a well-prepared Vietnamese fish dipping sauce)
20:24 the police is coming by your houseeee Quanggg!! They are hungryy af hahahaha!!
This looks amazing! Is there a substitute for the glutinous rice flour?:)
hi for how many weeks it can be preserved? i made this sauce last december and i still a lot left. i put it in a jar and fridge. is it still ok? thanks in advance!
omg I want that but my stomach ulcers got me feeling like that honey bottle
NorCal bay area? Its totally normal for those temps! Lived here all my life ��
Deym, been 11months since you uploaded in the QTGANG channel. Please upload asmr’s again!
chị Helen ơi, dạ cho em hỏi là quán bún thịt nướng trong clip ở đâu vậy chị???
I’ve been looking for the special danang sauce recipe for ages! Thanks for sharing:)
Hi Helen! Not sure if you will see this! Or if anyone that sees this can help me? Can I use Chinese or Thai fish sauce if I am unable to find Vietnamese fish sauce locally? Thanks in advance!
My fiance is vietnamese thank you so much hellen now i can marry ����
I have tried it, I love the pork skewer one with egg roll, I actually ordered it on accident but it tastes good so now I enjoy it.
also my favourite Hanoi dish. I haven’t made it at home but I’ve watched this video several times because I love both bun cha and the soothing sound of your voice!
Thank you. Great vid but music too high. Want to hear your voice.
I made this not too long ago. It was so delicious. Really authentic. Just like what I had when I was in Ho Chi Minh. Thanks Helen!
I tried this recipe and I put in about 4 tbsp of caramel (melted sugar) instead of 2. Turned out great! Will be making this again! Thanks
can someone tell me if i can SUBSTITUTE LIME WITH WHITE VINEGAR INSTEAD? i made this with lime and it was way too sour and not like the restuarant i eat with my vermechelli!!
Thanks! =]
Okay, just tried this stuff and christ is it amazing. Wow. You are THE BEST!
Question +Helen’s Recipes (Vietnamese Food)
What is the “Seasoning Powder?” What kind or what ingredients? Thanks
thanks for haring Helen. btw what’t the title of the song.:* I’mm gonna make this sauce some time.
I loved the recipe. I reminded me my time in Hanoi. Great dish, delicious and absolutely cheap
OH mah GAH that looooooookkkkksssssss super mega DELICIOSO!!!!!
Guys! Am I the only one who made this with the meat ingredients for the mince pork?
…. meaning that I used the marinate for just the ground pork part as listed in the video…
and then realized after I made everything that I was supposed to use only **half **the marinade for the 1 pound of ground pork! The flavor is good but would have been better if i used only half of marinate im sure…. lol.
But i will review her website 1st from now on…… as she explains that you HALF the marinade for the 1 pound of ground pork and use the other half for the pork belly.
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I made this earlier to go with some fresh spring rolls. It was super easy to make and tasted really good. The ratio came out great.
I love the recipe thank you, and I love your clear, informative, and passionate presentation. Full marks.
cho 2 thìa đường có sợ bị ngọt quá ko chị,mà có 2 thìa mắm @@ nay em bỏ 2 thìa mẹ e kêu ầm lên vì nhiều ��
Thank you so much I was looking for this recipe for a while. I love all your recipes & even tried a few which was so tasty!!
* stares at camera about to take a bite* “ Ok, nice, super pumped for this guys” * takes a monster bite *
Hi Helen I live in London and there is a Vetnamies restaurant called Pho they serve a crispy fried chicken wings but it has a special flavour not just fried plain can you do it ⚘
helen’s co the cho co cai ten cua vi nuong thit duoc kg chau.thankyou chau nhieu.
bun cha chau lam nhin ngon lam
What kind of oil is added at the end to the central style sauce? I couldn’t hear what it’s called and the recipe won’t download for me. Thanks.
I wonder why they don’t sell this sauce already made. Why not?
I subscribe to several Vietnamese cooking channels, but your video is one of the best and one of my faves to watch cuz you break down the recipe so well, it’s foolproof! Love it! Keep up the good work making videos! I learn a lot and get so hungry after watching them.:D
Thanks for the recipe, but 3 Crabs is not premium fish sauce. It’s one of the lowest rated, cheapest fish sauces.
Had are first experience of this dish in Sa Pa yesterday and wanted to know how it was made will try to make when I’m home in the Uk!
Just found you with english. Very happy I can understand you now. Thx. You look very pretty.
Waw love it this recipe i’ll try to make but i think it’ll time consumption recipe though thank u for ur devote…
Awesome recipe. I have always loved bün and this is inspiring me to make it myself. You make it look so easy! The pork bün is my favourite. Do you have a pork marinade recipe??
This was delicious!! Thank you for the recipe. Do you have an updated video on how you make this dish
I am going to try your recipe.
Here’s one I have been using for years:
https://www.instructables.com/id/Easy-to-Make-Authentic-Vietnamese-Sauce-N%C6%B0%E1%BB%9Bc-Ch%E1%BA%A5m/
When I marinate the ground pork with all the sauces like you did, I find the meat became very loose and watery so the meatballs kinda break apart when I tried to form them….any secret here?
i love this sauce. i made it for myself when i saw this:) my bestfriend mom would always pour this in my noodles lol
thanks, I will try this. It’s my 2nd favorite food from Hanoi… outside of Northern Pho:).
I love your videos, Helen. I’ve been to Vietnam twice and loved it. The best way I know to remember this wonderful place and its people are by making Vietnamese food and listening to Vietnamese music. Cheers!
always love this food when im was at Saigon last year <3 thanks for sharing
A little bit of everything from that makes the whole thing, this dish is just perfect.
This is my favourite dish in Hanoi too…I can cook it but the only thing I cannot get is Green Papaya…Thank you for suh an easy tutorial…
Music on your background is so soothing… makes it less intimidating to follow your recipe^^ thank you for sharing your recipe:)
I just followed the recipe and marinated the pork and it’s delicious. It’s legit
I am going to Make the vermicelli noodles tomorrow
Hi Helen, first off I want to let you know how much I enjoy your recipes. I’m trying the Bun Cha now. I downloaded the recipe and proceeded to season the pork according to the written recipe, and I found it strange how much nuoc mam and all the other seasonings were used. Then I figured I’ll watch the video.. and lo and behold, the video showed that the seasoning amount was HALF of what was in your written recipe (basically, the written recipe DOUBLED the seasonings). Thank God I haven’t cooked the meat yet, so I can still wash it out and start over. But please fix your written recipe so that it accurately reflects what is in your video. Thank you.
Oh my gosh!! Helen that dish looks so delicious ��
That man really made it so so yummy ��
Thank you so much for this recipe Helen I love ❤️
Vietnamese foods!
Loveeeeeeee you Helen! Thank you so much for all your wonderful recipes
Hi! I just ate bun cha here in Seoul korea but I loved it so much I went to your channel to see the original recipe. Subscribed! Thank you
yaaaaay! northern vietnamese cuisine!!! that caramel sauce is a really special technique that my parents don’t even know about! can’t wait to try this recipe out <3
What kind of pork did you use, the shoulder butt or the belly?
Can anyone who tried this plz tell me what does it taste like
hi what kind of salt are you using, cause I cannot eat salt.thanks.
What do you do with the sauce in the beginning with the lemon, sugar, fish sauce, red peppers, garlic, water? It looks great! Thanks for sharing
Bun Cha is one of my absolute favourite Vietnamese dishes. It’s so vibrant, fresh, flavourful. I think it should be on everyones “food bucket list”. Thank you Helen for letting us recreate it!
Heck yes it’s one of the greatest things I’ve ever eaten. At my local Vietnamese restaurant, they tend to put the noodles, meat and fixings together in one bowl with the sauce on a separate bowl. Also, instead of grilled pork patties, they put chopped spring rolls instead. I would so kill for a bowl of this right now.
Just made this. Perfect. No Vietnamese restaurant near where I live, so I had to learn.
My favorite salad! Thanks for sharing and showing me how to make it
This is literally one of my favorite things to eat. After moving from the Bay Area to a place w/ no Vietnamese restaurants, I became obsessed with reproducing this dish at home. Eventually I ended up spending time in Vietnam. Love love love bun thit nuong and bun ga nuong!
Helen, wonderful recipes. Love from the Philippines. If you want free soundtrack, I can give you some that I made. Maybe you can use it.
Eating a lemongrass grilled chicken vermicelli. I’ve unfortunately just recently discovered this dish and I’ve been going to that restaurant weekly, I love the chili oil ��
Hi Helen, can you show us how to make the lemongrass chilli paste? I am not sure was is the actual name but they serve it together with the vietnamese beef noodle.
Thank you in advance
How long can I keep this in the refrigerator, say stored in an airtight (soda) bottle?
Quang: Food and Life, such a beautiful thing!
Google Translate: BRUTAL Life, such a beautiful thing!
Me: Well…that’s kinda true…
Okay half these ingredients like HOisen sauce, lemon grass and korean barb que sazuche are not available everywhere. Any ideas what to do with that?
Actually that bottle of so-called “nước mắm” is nước-muối:)) it’s not nước mắm.:P
I always wondered if grilling on charcoal is better taste or frying dry on pan is. Ofcourse cooking on pan is easier but idk if it would taste and smell the same as charcoal grilling.
Perfect, thank you!
How long can I keep it if the amount is too much? Any experience?
This looks great. I’m cooking this tonight. Vietnamese food is amazing. Asian cuisine is the best, tastiest and healthiest, second to none.
Nhờ chị mà e biết thêm 1 loại sốt nữa. Ngon quá, chắc chắn e sẽ làm thử!!!!
Bun is one of my favorite Vietnamese dishes and I’m so glad you covered this! I’ve been dying to learn how to make this at home:)
I am Vietnamese and I find your recipes to be most authentic. please keep making videos.
Very tasty (I’m sure, promised myself to make it).
Thank you, Cathy.
Subscribed!
Im so happy I found your video! I just tried this dish for the first time a couple weeks ago and I didn’t think I would be able to find a good recipe, thank you! ��
Helen, I’ve had this sauce with pho cuon, but can I use it also for Nem Ran?
You my friend are a true master chef. VIETNAMESE vermicelli is the bomb with extra nuoc mam(fish sauce). lol
this is my favorite dish to order at my local Vietnamese restaurant. very yummy! I like it with extra bean sprouts and pickled veggies.
If this is the same stuff the mama sons used to make in our barracks you couldn’t pay me enough money to eat this. The smell of that stuff was enough to make you throw up. Man it was terrible.
Great video! Where do u get the pickled carrotdaikon dish?
Can I replace brown sugar with normal sugar or white sugar????
It says ratio is 115 but the water is 10 tbsp? Im confused, can you clarify?
Helen You r such an excellent cook! keep it up! I love your dishes. Thanks
No no no no no, oyster sauce is not like Asian ketchup, it’s salty AF.
I lived in Hanoi for 5 months last year and fell in love with this dish. Thank you very much for sharing the recipe ❤️. I will make this tonight ��
Hello i just wanna know is there any specific fish sauce brand or is just fish sauce?please anyone can reply thanks so much.
JUst made the Nuoc Mam came out fantastic better than the others I had tried,Thanks Hotty!!
Wow this is a LOT OF WORK to make! Looks fun when I have 4 hours to cook a meal though.
I’ve tried most of your recipes and they’re always my favorite! Thanks for the time to put these videos together! Love it!
nói tiếng Việt được sao phải điệu Đà làm gì? Xưa quá đi bà già ơi,bây giờ
Nhiều video dạy nấu ăn hay lắm,bà về hưu đi, có ra gì đâu
Ông già Thu Thiêm
hay quang,, can you make a Mexican fiesta feast on May 5th.?
Oooo,Oooo,Oooo, I put in to much OT! ��. ��. Eye’s watering! Cough! ��
I just made dis… and now im dying inside, cause my bowl is empty and i have no more…
shit this was good… thx 4 recipe
It looks easy to make and it looked good too… but dont call any food a buger.. yuk,,,lol
People in the world calling today quarantine, I’m over here calling today quantran
Just finished making this dipping sauce. Very, very good!!! Thank you!!!
Awesome, quick, easy to follow. Delicious and authentic. Thank you!!!!!!!
Quang you’re gonna regret saying when are you guys coming cause someday a swarm of Notification Gang will arrive at your doorstep
Thanks for sharing. I plan to make Bah hoi today, I wasn’t sure about proportion of sauce ingredients until I’ve watched your video. I will add some ground roasted peanuts.
tried this dish a few years ago.. Was STARVING and drove past a Vietnamese restaurant (never had Vietnamese food at that point) I LOVED it. Though I think mine had pork?
This is my favorite Vietnamese dish!!! So excited to see you making it, and can’t wait to try
who also faced problems making the caramel syrup? For me it just turned into hard crystal upon mixing with water.. maybe it wasn’t hot enough?
Video nau an cua chi Ha de thuong qua nuoc mam cung ngon nua. Cam on chi
So much sugar. That can’t be healthy. I wonder if substituting with stevia is ok. I love this fish dipping sauce, but could do without the sugar. Is it a vital ingredient?
I agree! this noodle bowl is a match in Heaven. What noodles are you using for this dish?
Can you use this marinade for pork belly? Keeping the skin clean so it doesn’t burn?
Will this taste different without the lemongrass? I know that’s a “duh” question, but I’m so hungry right now, I have two pork chops in the fridge, all the other ingredients but no lemongrass! ����������
im not sure whats mnore saucy you or the sauce!!! really great video, it is tasty, thank you smiles to u
OMG! Yay your speaking English, Love it! I’ve been following you for years, watching your tutorials but I couldn’t understand Vietnamese so I would just write down all your ingredients that you would use on your dishes lol! Thank you for making English speaking tutorials now! Sopheak
It is impossible for anyone to read red letters, let alone that fast
This looks amazing in collage my friends from Vietnam and the Philippines and some other friends from different states in the U.S. would get together every weekend and we would cook. Each of us would take turns cooking food from our regions and teach each other how to make the recipe. This was one of my favorites cannot wait to make it again for my family.
If you squeeze lime without removed the shell it will make the sauce bitter..
Helen, is nuoc cham the same as nuouc mam? I ask for nuoc mam and season it myself in Vietnamese restaurants and when I make it at home much like you show here. I am allergic to peanuts, so I do not use them when I cook Vietnamese meals. Thank you.
You’re so awesome! I LOVE you and your recipes! How refreshing and healthy! THANK you for expanding my horizons, I went to my local Asian store today to buy all these ingredients to make your recipe today… we’re marinating the meat, anxiously waiting to grill pork on the charcoal grill to complete your recipe!!! You are such a doll!!!!! Did you know tri-tip is a Cali thing!? I had no idea, we’re a Navy family and moved to WA from Cali and ppl here dont really know what that cut of meat is!! WHAAA!? HOW??? It’s so versatile! Shame on them!
Chị càng ngày càng sexy ạ, trong cả ánh mắt lẫn nụ cười!!! So hot cathy ơi!!
Looks damn tasty, but wouldn’t it taste slightly dry even with the fish sauce he made with garlic and chilli?
Love this video and am making it for my hubby and son this week. Cannot wait to try that fantastic-looking sauce you made too:) Thanks for sharing!
My mouth is watering just thinking about it �� my husband’s uncle made some of this for us it was soo good I just had to know how to make it ��
This is my all time favourite Vietnam dish, our local Vietnamese place closed, sadly but now I can make my own. Cannot wait to try. When the app can be ready in uk? I really want to have it on my iPhone! Thanks for sharing Helen
Thank you for showing how to make the Asian dip sauce, that’s how my mom make it, as well. I love this with egg rolls with grilled shrimp vermicelli salad!
Simple, easy and delicious! Thanks for sharing your recipe! Made it tonight and it was amazing!
Thanks for the vid! I made the sauce but I think I put too much chili. Will try again until I perfect it.
one of the greatest sauce ive ever had, my mom brought me to a Vietnamese restaurant and i literally drank the sauce it was so good ��
i also love fish sauce you made a really good video thank you for the ideas im gonna try putting lime in mine next time
Dzung, have you ever visited Vietnam? Maybe you could make a video about your next visit. I would love to see it:)
Make Mofongo or some sort of Puerto Rican cuisine QT. THANK YOU!!
You ruined it with carrot strips. Anyways I love Nampla and Jasmine rice! OMG sooo good.
2 Tbs Fish sauce 2 Tbs sugar 10 Tbs water 1 Tbs lime, clove garlic, chili ��
what if you want to premake it and make it last longer in the fridge? how much vinegar to put in inside of a lime?
Why is it called nuoc ‘cham’ when all I hear is only nuoc ‘mam’ or ‘mum’?? I’ve never heard of the term cham before until I watched Emeril and it started to follow everywhere including here.
I lived in Vietnam last year as an exchange student from America. Bun Cha was my favorite food from Vietnam
I always wanted to make this sauce it tastes so delicious thank you for sharing your recipe.
good job! most other videos on this dish lacked in every way. you are great
Cathy forget about the sauce what lipstick are u using it looks really nice
How can give the sauce the reddish color if I don’t add the chilly paste? I don’t eat spicy food. Thanks
Uwaah! I’m salivating! This is a perfect summer dish. Can’t wait to make this. ^^
simply easy to achieve. I’m glad i had most of the ingredients in the fridge. thanks for your insight!! well produced as well!!
Chi oi! cach nuoc mam nay an voi bun thit nuong duoc khong vay??
Lovely smile, lovely recipe, but music too loud. Difficult to hear her voice.
I love to use them when my mom make a food that need fish sauce
I learned about this from a friend in 87, have wanted to recreate it, now I can!!
I loved the recipe…thank you for sharing…..can you please tell me the name and author of the beautiful song that you play in this video.
this is the best! I’ve been loyal to this recipe for a long time now.
I have been searching and searching. I’m glad i stumbled across your channel today.:)
What exactly is that karabi (sp?) vegetable? It looked like a head of cabbage at first, but when you cut into it, it looked more like a honeydew melon on the inside. Can it be found outside Vietnam?
Cam on Helen for your video. I tried your recipe and i love it! Not too Sweet or too much fish sauce. You balanced the flavours perfectly. Thank you!!
I was living in Vietnam but came back to Korea and I missed this dish a lot thank you so much
My friend made almost the same recipe except she used Sunkist orange soda instead of sugar.
If i dont have oyster sauce, can i mix equal parts hoisin and soy?
Tried this a few months ago. Very delicious and very light, full of flavors!! Please try when you can! If you don’t want the meat she has (though I would recommend it), you can try bacon, ham, or even Asian meatloaf!
This looks great. I’m cooking this tonight. Vietnamese food is amazing. Asian cuisine is the best, tastiest and healthiest, second to none.
I want to add a few thing, if you want to keep the sauce for longer and not use all of it up right away, skip the lime cell.
also, use a more expensive fish sauce, it taste better, the cheaper one are use for cooking and marinate. keep in a clean jar and keep in fridge for over a month
My husband is Vietnamese and there’s so many dishes that I love!!! I love this one but papaya salad is my absolute favorite.
That’s brought back great memories of Hanoi. This was my favourite dish.
can i use lemons instead of lime? my grocery ran out of limes
perfect! i was looking for this for years! my favorite sauce with pork, rice and egg rolls!
Mmmmm…. I love it! Are you able to show us how to make the egg rolls for the bun thit nuong
Tried exact recipe as shown and as explained here & on web site. Eh…. never again.
Just made this for dinner. I actually like to go overboard with the veg…so I’ll actually add more colorful veg for beauty and texture-julienne red radish, serrano chilis, pickled leeks, cherry tomatoes stirfried with the meat (it creates a nice sauce). I also keep frozen egg rolls in the freezer, so I can heat one up in the airfryer and cut it up with scissors. I skimp on the rice noodle.
Do you know of any sauce to eat with steam rice that’s spicy?
Hi Helen, I make this, or something pretty close, all the time, but with a 1:1:2 ratio. But I am always confused to what is the difference between nuoc cham and nuoc mam pha? Thanks for any insight {:-) PS I love your book!!!
can you find out how to make the dipping sauce for nem nuong ninh hoa for me and i love your show thanks!
Where can I find the white veggie ( Xu Hao ) to mix with carott? at US supermarket or Vietnamese market?
I tried you recipe and came out great. Thanks my wife loves it! Brian
excellent, now i can make real fish sauce, spicy the way i like it. thank you…Helen
Thanks so much Helen! I made it with vegetarian fish sauce and it tastes exactly like the same sauce in vietnamese chay restaurants near me. Now I can finally enjoy vermicelli tofu noodle salad at home.
did you add a little oil to the minced pork or is the oyster sauce enough to make it stick together?
Where’s the bean sprouts? Boy you loss your Vietnamese card!
Mmm, this looks so delicious and really easy to make! Thanks for sharing! <3
I adore Vietnamese food and can eat it everyday! Love your personality and your channel.
Hi Helen. What is the seasoning powder? Also, can you put the veg, noodles, and meat on a wrap and eat it that way too?
Your next challenge is: Sancocho Dominican soup. Are you up for the challenge?
Bro i swear that looks exactly the same as how my mom cooks it
You did a good job. keep it up. Vietnamese cuisine is on of the best if not top.
Fall in love with you??? Now way man.. But if i would, your but would really hurt and it would be not from chili ������
This looks great. I’m cooking this tonight. Vietnamese food is amazing. Asian cuisine is the best and healthiest, second to none.
I should be sleeping but after watching you eat, I went to eat too fml ��
I don’t like Vietnamese food but I love it. This video made me smile from ear to ear
Can you please speak louder or have the music softer, I found it very hard to hear what you were saying at times! I would love to cook this meal it looks wonderful, but it would make it easier if I could hear your instructions! Thank you!
Tried making this and came out so good! Making it again tonight. Thank you for this awesome and simple recipe!
11:29 the way he suck air through his teeth and change his voice, I thought he was going to bring the bowl to his bedroom ��
Hi, I was wondering how the chilli fish sauce supposed to taste like. I had tasted a lighter version which was not too salty and too sour. but what i had today was a bit too sweet.
Thanks for the recipe. Great cooking! I hope to travel to Vietnam one day. Regards from Indonesia!
Everyone loves you Kathy & so do I. Am I, the only one who believes the background soundtrack volume could be turned down a wee bit? Thanks for listening. Viewers, your thoughts?
Yo bro thanks you shown me so much love your cooking ways..��
Quang is wrong about a lot of things but the ginger tenderizing meat was dead on. It contains protease which is also found in Pineapple and honey.
That round wooden chopping board is nice, did you buy it in Edmonton?
I love this cut of ribs. And yes, I do gnaw the meat, tendon whatever it is off the bone. So tasty!
bruh that looks like shit and its not even ur fault it just does not look tasty whatsoever
Hi Helen! i am so excited this weekend. i will be cooking 2 of your recipes and i know it’s going to be great! thanks for sharing your recipes with us! May you be blessed even more.. Luv ya! =)
what is the pate sauce called? look so good. thanks for sharing
Don’t know where you learned how to measure… but those were NOT tbsp… tbsp = tablespoon = 15 ml, your spoon was maybe half of that…
There’s a lot more stuff in the pork marinade than I’ve ever seen. I’d like to try it, but at the 2:00 mark, you show “3 tablespoons light sauce sauce.” Is it a typo, or is that really a thing?
Yes!!!!! I love the stuff ����������������������������������
Can any one please tell what the bun cha taste like because I’m Vietnamese too but I haven’t had that before.
Thank you
I only had a vietnamese salad, summer rolls and banh mi. I love Vietnamese dishes! I need more!
Wait why’d he start showing the finished product in the first five seconds of the video for? I’m lost
Imagine Quang tran got old making these videos and then he will make videos only about oats and cereals cause that only old ppl can eat and it would be so funny to watch���� he will say before taking a bite of cereal am super pumped for this������
Video is good…….. constant music competes with your voice too much, annoying…
Nicely done! This is my absolute favorite Vietnamese dish. Rarely order anthing else when I crave Vietnamese cuisine. I am striving to improve my cooking to add this to my repatoire. Bun Bo Xao is ‘nectar of the gods’. Thanks again!
So glad you start making recipes in English. I love watching you now! ❤️
made this but added Cilantro and used Chicken instead of beef. IT WAS AWESOME! Thank you
2011.. Here we are at 2019, and you are running STRONG, Helen!! THANKYOU for all your ongoing efforts, and your flawless culinary contributions to making all of us stronger and better in our kitchens!! You are an amazing young woman!! �� ������❤️❤️❤️
I had a dream I went out like it was a normal day, but I wasn’t really doing anything.