Cold pork noodle ‘soup’, Davidson’s plum, blood and crackling.
A dish inspired by Bún bò huế I cooked for last nights @ event celebrating all things pork.
On the base there’s a Vietnamese style sate, made from confit lemongrass, shallots, garlic, chilli and Davidson’s plum in pork fat. The next layer is pigs head terrine braised in an aromatic bun bo hue stock, followed by a crumb made from pigs blood and crackling, banh hoi (vermicelli noodles) and then on top is the braising liquid made into a jelly that’s warmed slightly under the heat lamp to soften.
A really fun night cooking with @ @ @ @.eldridge