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Jul 25, 2006 05:11 PM

Bun Cha Recipe [Split from thread on S.F. board]

I've started making my own Bun Cha at home based on the recipe at the bottom of this page:

I use a whole pork shoulder and freshly grind it in a food processor. It contains enough fat that there isn't a need to use pork belly. Also, there's no need to add any additional salt as the fish sauce and chicken broth add enough on their own.

It's quite cheap and delicious!

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  1. OK, but what is "chicken powder"?

    1. I think that chicken powder is chicken bouillon