Read now two easy ways to make vermicelli with guise leaves at home

Two ways to make vermicelli with leaves

Bun cha with guise leaves is a great combination of fresh meat and the characteristic aroma of guise leaves. Quickly save the 2 bun cha recipes that Bach Hoa XANH shared below to enjoy with your family!

Bun cha with lolot leaves

Prepare
45 Minutes Processing
30 Minutes For
3-4 people

Ingredients for making vermicelli with lolot leaves

• 450g minced pork
• 450g ground beef
• 100g shoulder size pork fat
• 400g guise leaves
• 500g fresh vermicelli
• 2 garlic bulbs
• 3 purple onions
• 1 onion
• Sour food (served with fish sauce)
• Raw vegetables: Lettuce, cucumber, cilantro,… (depending on preference)
• Condiments: Fish sauce, barbecue marinade, oyster sauce, ground pepper, cooking oil

Good tip
– Fresh ground pork is pork with dry appearance, bright red or dark red color, no dark or green color, no viscous flow.
– If you buy the whole piece and grind it yourself, you must choose the meat with normal softness and elasticity, press your finger to not be concave but return to its original shape. If the meat is very concave, it is a sign of rancidity.

– Good ground beef is to choose beef with bright red color, white or slightly yellow fat, and small meat fibers. Do not buy beef when touching with your hands can leave little color on your hands, the appearance of the meat is slightly viscous, with an unpleasant fishy smell.

Ingredients for making vermicelli with lolot leaves

How to make vermicelli with leaves

Step 1Process materials

You wash the guise leaves, cut the base of the leaves long so that the pins do not fall off when the package is wrapped.

Garlic, red onion, onion you peel, wash and chop.

Raw vegetables you remove deep leaves, wash and dry.

Process materials

Step 2Marinated meat

Mix pork and beef together, then marinate in a bowl of minced garlic, red onion, minced onion, minced young bay leaves.

You season the meat with 1 tablespoon fish sauce, 2 tablespoons barbecue marinade, 1 tablespoon oyster sauce, 1 teaspoon ground pepper and mix well, then put in the refrigerator for 30 minutes.

Marinated meat

Step 3Buns of guava leaves

After 30 minutes of marinating the meat, you take out the meat and prepare the rolls, you put the bay leaves on the roll tray, turn the green side out so that after frying it looks better.

You put a sufficient amount of meat (about 2-3 teaspoons) on the tops of the leaves , roll 1/2 of the leaves, then fold the 2 sides of the leaves and continue to roll until the leaves are gone.

After finishing rolling, use a toothpick to pin in the center of the book , then insert the rolled part into the hole just pinned to fix it. Do the same until you run out of ingredients.

Buns of guava leaves

Step 4Steamed and fried with guise leaves

You put the steamer on the stove, bring to a boil, then add the guava leaves, cover and steam for 3 minutes so that the oil does not splash when frying.

You put the pan on the stove and boil 2 tablespoons of cooking oil, then put the guava leaves in the pan and fry quickly for 5-7 minutes until the rolls are golden on both sides.

Steamed and fried with guise leaves

Finished product

You put fresh vermicelli, raw vegetables with fish sauce, sour food served on a plate, then put the fried bay leaves and enjoy. Bun cha with guise leaves has a characteristic smell of guise leaves, and the meat is marinated with delicious spices, this is sure to be a dish that your whole family will love!

Bun cha with guise leaves is delicious and attractive

Noodle soup with pork ribs

Prepare
45 Minutes Processing
105 minutes For
3-4 people

Ingredients for making vermicelli with pork ribs

• 500g minced pork
• 500g pork ribs
• 1kg vermicelli
• 200g black fungus
• 3 or 4 shiitake mushrooms (shiitake mushrooms)
• 400g guise leaves
• 3 green onions
• 100g cilantro
• 1 onion
• 3 tomatoes
• 1 lemon (for serving)
• Spices: Sugar, salt, monosodium glutamate, ground pepper, ground pepper, cashew oil, fish sauce

Good tip
– To choose good ribs, you need to pay attention to choose fresh ribs, pink color, elastic meat, no rancid smell.
– Should choose ribs with flat and small bones. Such ribs have less bone and more meat than ribs with large and round bones. However, it is also not advisable to choose ribs that are too small in size because it may be taken from young pigs, not good to eat but not necessarily safe.

– Fresh ground pork is pork with dry appearance, bright red or dark red color, no dark or green color, no viscous flow.
– If you buy the whole piece and grind it yourself, you must choose the meat with normal softness and elasticity, press your finger in it to not be concave but return to its original shape. If the meat is very concave, it is a sign of rancidity.

– Delicious mushrooms are mushrooms that are fresh in color, not crushed and have a characteristic aroma of mushrooms. At the same time, you should not buy mushrooms with darkened or wrinkled tips, but choose mushrooms with a thin layer of silk wrapped on the top of the mushroom.

Ingredients for making vermicelli with pork ribs

How to make vermicelli with pork ribs

Step 1Process materials

Blanch pork ribs in boiling water with a little salt for about 3-5 minutes , then rinse with water to cook the broth.

Mushrooms you soak bloom and then chop. Fresh shiitake, you remove the root and cut in half.

Onion peeled, washed and 1/2 chopped, and 1/2 you cut into thin slices. Scallions are washed and cut into small pieces.

Ginger washed, smashed. Wash tomatoes, cut areca into 4 pieces.

Loot leaves remove the bad leaves, wash and cut the leaves, leaving a long stem to roll the rolls. The bad leaves, you chop.

Process materials

Step 2Scent meat

You marinate the ground meat with cat mushrooms, minced onion, minced bay leaves, 1/2 teaspoon sugar, 1/2 teaspoon salt, 1/2 teaspoon monosodium glutamate, 1/2 teaspoon pepper Grind and mix well, marinate the meat for 15-20 minutes to allow the meat to absorb the spices.

Scent meat

Step 3Buns of guava leaves

Leave the dark green side of the betel leaf at the bottom, then put a sufficient amount of meat (about 2-3 teaspoons) on the bay leaf and then roll it tightly to the end of the leaf.

Then, fix the roll by stabbing the stem of the bay leaf into the center of the roll.

If the meat is left over, you can roll the ball to cook with the broth.

Buns of guava leaves

Step 4Cooking broth

Pour 1 liter of water and put the ribs after blanching in the pot to cook the broth and then bring to a boil.

Put in a pot of shiitake mushrooms, crushed ginger, a little pepper, 2 teaspoons of salt, 2.5 teaspoons of sugar and then cover.

Simmer the broth for 1 hour , then put in the pot 1/2 teaspoon of cashew oil, 2 teaspoons of monosodium glutamate.

Continue to cook the broth for another 5-7 minutes , then add 1/2 tablespoon of fish sauce , stir well and re-season according to your family’s taste.

Cooking broth

Step 5Complete

Cook for an additional 5-7 minutes, then you add tomatoes, meatballs, and bay leaves into the pot and continue to cook for 3-5 minutes until the meatballs emerge, the broth is complete.

Put the vermicelli in a bowl and sprinkle some thinly sliced onions, sliced green onions and add the broth to the bowl to enjoy.

Complete

Finished product

Bun cha with pork ribs with pork ribs is delicious with sweet broth from ribs and shiitake mushrooms. Soft, fragrant and ecstatic with the characteristic smell of guise leaves. When eating, you squeeze in a little lemon to increase the sourness and make the pork rib vermicelli noodle dish more attractive.

Delicious pork rib vermicelli vermicelli

Above are 2 ways to cook vermicelli with guise leaves that Bach Hoa GREEN sent to you, hope you will make this delicious and attractive bun cha to treat the whole family!

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