Vietnamese Chargrilled Pork Neck with Cold Beehoon (Vermicelli)

vietnamese chargrilled pork neck with cold beehoon

vietnamese chargrilled pork collar with cold beehoon

today i experimented quite successfully a vietnamese street food = a chargrilled pork neck with cold beehoon (vermicelli). 🙂

the pork neck was marinated with fish sauce, chilli padi, sugar, paprika, orange marmalade, yuzu salad sauce, chopped shallots/garlic & grated ginger. & i kept it for 48hrs in the chiller.

i followed this video recipe.

vietnamese chargrilled pork neck

vietnamese chargrilled pork collar

vietnamese chargrilled pork collar

vietnamese chargrilled pork collar

i chargrilled the pork neck over 1 tablespoon oil in non-stick pan over high heat. it was really good! so tasty & tender! 🙂

vietnamese chargrilled pork neck with cold beehoon

vietnamese chargrilled pork collar with cold beehoon

i did not have many items. so i improvised. earlier for the marinade, i did not have honey so i used fruit jam (orange marmalade) & yuzu sauce.

then i did not have tau gay (bean sprouts) so i used kang kong (morning glory) – not ideal!

i did not have mint so just used basil. no peanuts & no spring onions, just skipped.

it was nice. first layered the sliced japanese cucumber & kang kong (for bean sprouts), then add the bee hoon (vermicelli), pickled carrots & radish (sugar, rice vinegar, chilli padi). then add the pork neck, prawns & then the chopped shallots & basil.

drizzle with the fish sauce dip (chicken stock, fish sugar, sugar, rice vinegar, chilli padi)

vietnamese chargrilled pork collar

vietnamese chargrilled pork collar

vietnamese chargrilled pork neck

vietnamese chargrilled pork collar

once more, the chargrilled pork neck was fabulous! 🙂

i served this vietnamese chargrilled pork collar to my friends at 11pax homecooked lunch on 15.10.2014, & everyone just loved it.

vietnamese chargrilled pork neck with cold beehoon

vietnamese chargrilled pork neck with cold beehoon

that’s the real thing in the video.

miso garoupa

miso garoupa

i had some experimental miso garoupa. it was ok, not fantastic.

vietnamese chargrilled pork neck with cold beehoon

vietnamese chargrilled pork neck with cold beehoon

this was fun! 🙂

c.h.e.f andy

Ingredients:

  • 300g pork collar, sliced 5mm across grain
  • 150g bee hoon (vermicelli)
  • 2 tbsp fish sauce
  • 1 tbsp honey (i used 1 heap tbsp orange marmalade + 1 tsp yuzu salad sauce)
  • 1 flat tbsp sugar
  • 1 tsp paprika (or coarse black pepper)
  • 4 spring onions, white part only
  • 2+2 chopped shallots
  • 2 chopped garlic
  • 1cm grated ginger
  • bunch of bean sprouts (i used kang kong)
  • sliced japanese cucumber
  • pickled radish & carrots
  • mint leaves (i used thai basil)
  • 1/6 cup crushed peanuts

fish sauce dip

  • 1/3 cup (80ml) chicken stock
  • 4 tbsp fish sauce (more to taste)
  • 1 tsp rice vinegar (more to taste)
  • 1 chopped chilli padi

Directions:

  1. scald pork neck to remove scum. cut 5mm slices across grain. mixed fish sauce, honey, sugar, pepper, garlic, shallots, ginger to make marinade. season pork neck in marinade, cover with cellophane & refrigerate for 48hrs in chiller.
  2. put 1 tbsp oil in non-stick pan on high heat. stir fry the pork neck (cooled to room temperature first) over high heat to caramelised the pork. turn to medium & cook for 5 minutes. pork will be charred & very flavourful.
  3. to serve – first layer the sliced japanese cucumber & bean sprouts, then add the bee hoon (vermicelli), pickled carrots & radish. then add the pork neck, prawns & then the chopped shallots & basil. drizzle with the fish sauce dip.

 

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Our Favourite Yakiniku @ Aburiya on 6Oct2014

ohmi wagyu beef set

ohmi wagyu beef set – S$39.95

went to aburiya for dinner with wife & daughter on 6.10.2014. 🙂

i had an excellent dinner here last on 19.3.2014. today was just as good! 🙂

yakiniku

yakiniku

aburiya yakiniku

aburiya yakiniku

sake

sake

kimchi chigae

kimchi chigae – S$11.90

kimchi chigae

kimchi chigae – S$11.90

bibimen

bibimen – S$12.90

we ordered our usuals – kimchi chigae & bibimen. i love both these dishes.

kimchi chigae always so tasty, with some slices of thin belly pork. i love the kurobuta kimchi nabe at shirokiya @ cuppage terrace but for a simple small helping of kimchi chigae, aburiya’s is the best.

bibimen is something i come to like because my wife prefers it to bibimbap. now i get to like everything about it, flavours, texture. 🙂

ohmi wagyu beef set

ohmi wagyu beef set – S$39.90

we decided to order the ohmi wagyu beef set (above & top photo). it looked marbled, tasted good, but somehow not quite matching our expectations of the intense marbled flavours of 1 of the 3 best kuroge wagyu (黑毛和牛) in japan, along with kobe & matsuzaka. somehow the last time we had the cheaper hokkaido wagyu here on 19.3.2014, it left a more lasting impression. maybe it’s better just to order karubi or jo-karubi than to have the tokumori mixed set.

for me tajimaya@vivocity’s wagyu was pricy but good too only if there is amex 50% discount, but they did not have the kimchi chigae & bibimen we liked here, so the enjoyment was not the same. 🙂

 jo karubi negi (prime short ribs with leek)

karubi negi (short ribs with leek) – S$11.90

we had the cheap australian angus karubi negi (short ribs with leek). it was quite ok. anyway we had always liked it before we started trying the wagyu here.

kurobuta & iberia pork set

kurobuta & iberia pork set – S$25

kurobuta & iberia pork set

kurobuta & iberia pork set – S$25

we tried the kurobuta & iberia pork set this time. it was really good. certainly better than the karubi. i think overall our enjoyment of the pork was more than even the ohmi tokumori set, not that the ohmi was poor.

the bill

the bill

the bill came to S$143 nett for 3pax including a bottle of sake. quite ok for a very enjoyable dinner. 🙂

c.h.e.f andy