Cha for Bun Bo Hue
Ingredients
- 3 lb ground pork, (preferably pork tenderloin)
- 1 large shallot, finely minced
- 6 cloves garlic, finely minced
- 4 green onions, whites only, finely chopped
- 2 Tbsp fish sauce
- ½ Tbsp potato starch
- 2 Tbsp mushroom powder
- 1 Tbsp sugar
- 6 ice cubes
- 1 tsp baking powder, preferably Alsa brand
- 2 Tbsp whole black peppercorns
Instructions
- In a frying pan, on medium heat, add oil and sauté onions, garlic and whites of green onions. If mix looks dry then add more oil. Sauté until fragrant, around 30 seconds to a minute. Remove from heat and let it cool.
- In a food processor, add ground pork along with fish sauce, potato starch, mushroom powder, sugar, ice cubes, baking powder and the fried onion mix.
- Mix for 5 minutes until it looks pasty. Then hand mix in black peppercorns.
- I like to remove the air pockets by taking out the meat mix and slamming it onto a cutting board. Repeat this process 10 times to remove as much air pockets as possible. This will make it more dense.
- Place in the fridge and let it marinate while you're making your Bun Bo Hue.
- When your bun bo hue is ready, bring the pot of broth to a boil. Scoop the meat mix by the spoonful and add to boiling broth. You will know when the cha is cooked as it will float to the top.
Nutrition
Serving: 1portion | Calories: 150kcal | Carbohydrates: 2g | Protein: 9g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 39mg | Sodium: 48mg | Potassium: 180mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg