Name: 被低估的越南美味！河內烤肉米粉 (Bun Cha Hanoi) 到底有多厲害？ (The Most Underrated Vietnamese Dish (Bun Cha Hanoi))
Uploaded: 2026-03-11T21:43:43.000Z
Duration: 13 min 43 s

Now, you probably never heard of this one, or maybe you have, but

說到這個，你們可能沒聽過，或者聽過，但

如果沒聽過，那現在是時候了。

When I was first introduced to this, we had it as a breakfast in Hanoi and it was incredible.

我第一次吃到這個的時候，是在河內當早餐，那時候覺得令人難以置信。

It is a multi sensory experience, just like some of my favorite dishes.

這是一種多感官體驗，就像我最喜歡的幾道菜一樣。

I don't know what I want, so I order too many things.

我不知道自己想吃什麼，所以總是點太多東西。

If you make this buncha, it comes with so many different things.

如果你做這個越式烤肉米線，它會附帶很多不同的東西。

It comes with a sweet yet savory hot broth with like a grilled sort of Vietnamese meatball and pork belly and rice noodles and herbs and even crispy spring rolls.

它會附帶甜鹹熱湯，裡面有烤過的越南肉丸、豬五花、米線、香草，甚至還有炸春捲。

This is like a omakase experience of a dish all in one.

這就像是一道菜的無菜單料理體驗。

So that being said, let's make this, shall we?

既然這樣說，我們來做這個吧，好不好？

Then we'll make a quick pickle, a simple broth, and

然後我們會做一個快速醃菜、一個簡單的湯底，還有

lastly, a little bonus that is typically traditionally served with bun cha.

最後，一個傳統上會搭配越式烤肉米線的額外小點。

We're going to start with our meatball base.

And that begins with one stalk of lemongrass.

And you're just gonna beat the out of it.

Take a bowl, you can take the back of your knife and kind of do this, but

拿個碗，你可以用刀背這樣做，但是

I want you to beat the out of this thing.

You can use a meat mallet, really, you can use almost anything to break it up.

你可以用肉槌，真的，幾乎什麼都可以用來把它弄碎。

I'm actually gonna smash this a little more with a pan.

我 Actually 會用平底鍋再把它壓碎一點。

Now, your family's ears might not work anymore, but

現在，你家人的耳朵可能聽不見了，但是

your lemongrass is very close to being finely chopped at this stage.

你的香茅在這個階段已經快要切碎了。

You're going to remove the dry top because I really only want the bottom half.

你會把乾的部分去掉，因為我只要下面這半。

This part is sort of a little too woody to go in there.

這部分有點太粗了，不能放進去。

All right, so now you're going to cut on a steep bias.

The reason we cut on a bias is because that's sort of the way that lemongrass grows.

我們斜著切，是因為香茅本來就是這樣長的。

Once it starts getting hard to cut, you know you're going a little too far into the stem, so I'll stop there.

當你開始覺得切不動的時候，就知道你切到莖部太裡面了，所以就停在這裡。

Then you're just going to take your knife and run it through this and then chop it as finely as you can get it.

然後你就要拿刀子把它切一切，然後盡量切細。

I mean, I just started chopping and it's already about 75% of the way there, maybe.

我才剛開始切，就已經差不多有七成五的量了，可能吧。

Once that's finely chopped, that's gonna go into a bowl.

切細之後，就要把它放到碗裡。

You're cut that in half, lengthwise, in half again.

These shallots look absolutely immaculate.

這些紅蔥頭看起來真的太完美了。

然後我要你把它切得非常非常細。

If you want it even finer, you can run your knife through it a couple times after doing that.

如果你想要切得更細，做完之後，你可以再用刀子切個幾下。

All right, I'm gonna add that to my bowl.

好了，我要把它加到我的碗裡。

Now, four cloves of garlic, also finely chopped.

You wanna make that quick, flat side of the knife that's almost there.

你想要快速完成，刀子扁平的那一面差不多就好。

一樣，把所有大蒜重複這個步驟。

Then you just kind of run your knife through it a couple of times.

And you have finely chopped garlic that can go in here.

這樣就完成了切細的大蒜，可以加進來了。

Now we have all these lines going this way from the chiffonade.

現在我們這些切好的香草都朝一個方向。

We're gonna want about a half cup finely chopped into our bowl.

我們要準備大約半杯切碎的香草加到碗裡。

All right, One and a half pounds of fatty ground pork.

You're gonna add all that stuff you just chopped to your pork, along with two teaspoons of ground black pepper, two and a half tablespoons of sugar.

你要把剛才所有切好的東西都加到豬肉裡，還有兩茶匙的黑胡椒粉、兩湯匙半的糖。

Something magical happens when you add that quantity of sugar and fish sauce.

加入這麼多糖和魚露，就會發生一些神奇的事。

And what that is is the process of salty caramelization, which is exactly what we want.

而這神奇的事就是鹽味焦糖化的過程，這正是我們想要的。

Now you're just gonna mix that together thoroughly by hand until not just evenly incorporated, but

現在你要用手把它們充分混合，直到不僅均勻混合，而且

I'm picking up, folding it over itself and pushing it back in very quickly.

我把它撿起來，折疊到自己身上，然後快速地推回去。

I almost wanna kind of emulsify that fat with both the liquid from the pork, but

我幾乎想把脂肪乳化，和豬肉的液體，還有

also the liquid from all the vegetables so that it becomes one gluey nice mass.

所有蔬菜的液體結合在一起，讓它變成一個黏稠、漂亮的整體。

Now, it's ideal if you let this marinate.

現在，如果讓這個醃製一下就更好了。

This is essentially like a casing, less sausage.

這基本上就像腸衣，比較不像香腸。

Let it marinate for at least 30 minutes or ideally overnight.

讓它醃至少 30 分鐘，或最好醃過夜。

But first we need to make a little marinade.

So that's gonna be two tablespoons of sugar, two and a half tablespoons of fish sauce.

所以會有兩湯匙糖，兩湯匙半的魚露。

We're seeing a little reoccurring theme here.

我們在這裡看到一個小小的重複主題。

So I'm gonna smash them, and then I'm just gonna chop them up.

所以我要把它們壓碎，然後再切碎。

And then two green onions, just the whites, finely chopped.

然後兩根蔥，只要蔥白的部分，切末。

And you're just gonna whisk that together.

然後你只要把它們攪拌在一起。

Now we have one and a half pounds of a beautiful skinless pork belly.

現在我們有一磅半的漂亮的去皮豬五花。

You really want to find pork belly that has a nice ratio of meat and fat.

你真的要找那種肉和脂肪比例剛好的豬五花。

also if it's too fatty, it's not that big of a deal.

如果太肥的話，也沒什麼大不了的。

Okay, so you need the pork belly to be sort of in more manageable pieces.

好的，所以你需要把豬五花切成比較好處理的大小。

I want this around two, two and a half inches long.

And you're going to cut it into a quarter inch thick so slices.

然後你要切成大概四分之一吋厚的薄片。

You can see how nice of a ratio of meat and fat is.

你可以看到肉和脂肪的比例有多好。

We almost have a little bit more meat than fat and that's kind of optimal.

我們的肉比脂肪稍微多一點，這其實是最好的。

When this crisps up, it'll be not only fatty, but nice and juicy and meaty.

烤好之後，它不只會有油脂，還會很多汁、有肉味。

我們要把它加到我們的醃料裡。

Make sure to really massage that in there so it coats every single little piece.

要確保你真的把它按摩進去，讓它均勻裹在每一小塊上。

Now again, you can cook this right away, but

再次強調，你可以馬上就煮，但是

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被低估的越南美味！河內烤肉米粉 (Bun Cha Hanoi) 到底有多厲害？ (The Most Underrated Vietnamese Dish (Bun Cha Hanoi))

sort

stick

bias

kinda