How to Revamp Your Grilling with Grilled Bun Cha and Negimaki
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- Опубліковано 1 жов 2024
- Hosts Bridget and Julia unlock the secrets to making the ultimate Vietnamese Grilled Pork Patties (Bun Cha) on the grill. Next, equipment expert Adam Ried reveals his top pick for kitchen shears. Finally, Dan and Julia make a foolproof Japanese recipe on the grill: Grilled Steak and Scallion Rolls (Negimaki).
Get the recipe for Bun Cha: cooks.io/2QQjxUL
Get the recipe for Negimaki: cooks.io/3bwHZTe
Buy our winning grill tongs: cooks.io/2JGofid
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I made this Negimaki about 6 months ago and I'll tell you, I put the platter on the table and less than 15 seconds they were gone. I made 4 platters of them and not even a green onion was left. This is a must make. 10 stars.
I’m shocked that this channel hasn’t even hit a million subs yet ! Absolutely shocked ! The production value is so high! Quality content consistently! UA-cam algorithm can be cruel.
You blind? 1.5 million
@@tannenbaumgirl3100 you stupid? This was filmed a year ago and they did not have 1 million subscribers!!
@@tannenbaumgirl3100 they have also lost subscribers if they had 1.5 million because it's now 1.31 million. Don't be so rude and unkind to other people, it's very unbecoming.
@@elizabethshaw734 Why don't you look into the mirror...and see what stupid looks like!
Bun Cha is not necessarily a cold dish. When you make Nuoc mam (or Nuoc Cham as you call it), you can make it hot by boiling and in larger volume, seasoned to taste and pour it over the bowl of Bun Cha when served. Also, it's missing pickled carrot and papaya, which brings some refreshing acidic taste to the dish and is essential, imo. I also recommend adding galangal/lemongrass to those grilled pork patties.
I live a block away from Little Saigon, and everything is closed. So I learn a new recipe. Thank you.
Does nuoc mam mean the same thing as nuoc cham?
@@davejones5747 No. Nuoc mam means fish sauce.
'nuoc cham' as some calls it literally means 'dipping sauce'.
@@Alphonselle this, but when we use it in different contexts, for example, when eaten with boiled pork belly, everyone knows it's gonna be undiluted fish sauce (with pounded garlic/ginger or some sugar if you want) (Nuoc mam in this case is a dipping sauce), when eaten with Bun Cha (like here), it's gonna be mixed with other water-based condiments to be less salty and more sweet/acidic (Nuoc mam is more like a broth in this case). But everyone calls it Nuoc mam anyway.
I knew they had "whitified it", thanks for giving us the traditional touch. I appreciate their effort though.
Here I am sitting in Italy, and you are still my favorite show. Such a great cast, le and miss you folks.
Their videos are charming and they are really good cooks
Bun cha is one of my favorite dishes - and this is coming from a Saigon girl 😉
Both of these dishes look amazing. I can't wait to make them!
"It would make even cardboard taste good!" Absolutely correct. :) I also have a vegan version at home that you can use as a salad dressing and dip everything into.
That Negimaki seems like A LOT of work. Just butterfly and grill the steak and onions coating with sauce.....done.
True, sometimes it's important to impress, though. Even if it's just yourself. 🙂
the work is the point
Yeah, roll them up after cooking, nobody will know the difference. 👍🏻
Presentation. We also eat with our eyes.
Tip: If you are going to use mortar and pestle to grind the sauce mix anyway, don't waste time chopping chilies and garlics beforehand. just mash all of it in the mortar with some sugar (the sand like coarseness will help grind the spices and extract natural oil inside). in fact, make the sauce in the mortar if yours is big enough. Just grind chilies, garlic, sugar together and then add the liquid ingredients.
Good take as usual, ATK.
But its easier to chop them before throwing them in the mortar and pestle
Do not buy plastic handled kitchen shears...they ALL break.
They are harder to keep clean as well. I have a wonderful set of chicken shears from the 1970s (my grandmother worked at a chicken plant). All steel, no plastic. They hold an edge beautifully. Cuts through anything, and the ball on the tip helps puncture skin, like on chicken. I doubt you will ever see a plastic handle set last 50 years. 😎
Do any long time watchers vastly prefer Julia and Bridget? I've been taking advantage of the ATK $1 trial, watching some old episodes of Cook's Country, and I don't care much for Chris. Maybe it has more to do with J&B being the first hosts I watched, but who knows.
I've only seen Julia and Bridget. They work as a hosting duo, or even when they're apart of with the other cooks.
@@ThisIsARubbishName I highly recommend taking advantage of the $1 trial. The newest season of ATK is on there, as well as (I think) all previous seasons. I use privacy.com so I don't have to worry about canceling at the end of the trial. Though I'll probably snag the $35 deal next time I see it.
Apparently, ATK didn't care for Chris, either. He was basically ousted.
@@TruthTroubadour-xi9cc He was actually fired from the company, also sued for setting up his other show on the back of ATK.
First time I saw this show and I had instant feeling that this was a television show.
Guess what I was right .There Is some quality about this shows that made me feel that this is made for television .But I myself don't know what it is which makes it apart from cooking shows which are made for UA-cam
My favorite hot chefs!
Instead of tenting with foil, try covering with a metal baking sheet!
whoa!!! you cant use a soft e when you say negimaki. thats our word.
I love how many exotic recipes you guys and gals have been putting out. I've been spending a lot of time at international supermarkets and this is proving to be great inspiration. 😁
What is the difference between the grill using gas and charcoal? Will the results be the same?
Charcoal grilled meat tastes better, imho. It's also more authentic.
RoxAnne Livengood thank you 😊
Charcoal taste much better, a gas grill will taste like a restaurant’s gas grill. But gas grills are definitely convenient.
Smoke from wood, charcoal, or pellets add an extra level to the overall package.
I grill daily and would never want to waste the time on wood or coal. For daily use - gas is it for me. 😎
G*
LOL at 10:28, I love the dynamic between these two ladies :-)
You can leave the lettuce leaf whole and use it as a wrap for the bun cha, like a lettuce cup.
Neg ē mak ē
You two are officially my dream girls! Thank you for a wonderful presentation and production to the entire staff.
Don't be so elitist. Go back to real food Bridget.
I don't love the super skinny vermicelli and I know people in Vietnam who use the one that's more like spaghetti. So it's not sacrilege to use the spaghetti kind ;-)
no wonder people are buying toilet paper en masse. those nuoccham is delicious
Hello ATK! I love the full episodes, but I also really appreciate the individual recipe segments too. With that being said, can you please upload the segment of just the Beef Negimaki Recipe please? Thank you!!!
For the Bun Cha. You can either make those patty, which the recipe here is good, or use the same ingredients to marinade thinly sliced pork belly or pork shoulder and grill. The so-called Nuoc Cham which literally just translated to dipping sauce, should consist of a classic pickling of green banana and carrots thinly slice. Green banana is not hard to find at asian markets but you can substitute it with daikon or radish. Make a quick pickle out of them, mix with the fish sauce, chilli, garlic and as little sugar as possible to taste. The fish sauce is supposed to provide enough sweetness and umami without much sugar. You can add MSG if your fish sauce is garbage.
Yes, Yes, Yes!!!
Can I use beef instead of pork to make the parties? Is there a difference?
Hello Julia, Bridget, and Dan, I envy you. You have the best jobs in the world...being able to cook and taste good food right at work 😋.
Oh this is yummy! Thanks for video! Gotta try these recipes soon.
Thanks for your recipe ❤️
Letting me know what kinda whatever...
I’m ready to eat, yummy recipes!
YUMMMM!
Dan pounding the meat in front of him, reminds me I need to buy a meat pounder.
Whew! Initially read something else, but civilized brain immediately corrected.
Awesome great we need beautiful women cooking again.
I'll be making all of that! Thanks
You should leave the lettuce and mint leaves whole. Each person takes a leaf of lettuce and fills it with rice noodles, meat, and herbs. Then roll and dip into the nuoc mam.
I think for Bun Cha, you're supposed to make little wraps with the lettuce as the wrapping and the pork, noodles and herbs as the stuffing.
that's spring rolls buddy.
@Bani Niba You see that in a lot of American Vietnamese restos but in Vietnam the traditional lettuce wraps most people are familiar with are cha gio (spring rolls) and bahn xeo (crepe/pancake)...both crispy fried so the lettuce is a perfect complement.
Eat it the way you like. Put it on rice and you’ve got a meal. 👍🏻
You guys killed it!!!! I can't wait till this quarantine is over and I can make this!!
Always enjoy all the recipes and the equipment test. Thanks
YUM, yes please! 😋
Oh you know I'm going to eat a *Bun Cha* this! 😜
Does the Bun Cha really need to be spicy? My stomach can't deal with real spicy dishes.
Not at all. Make it the way you like because a recipe is nothing more than a guide.
Love you guys.
When grilling Negimaki did you close grill lid between turning beef rolls?
yes a grill should always be closed when cooking
Not needed because the meat is very thin. Shutting the lid will overcook and not give it a chance to develop those pretty results.
Nước chấm = Dipping Water = Sauce
Nước = Water
Chấm = Dip
Looked delicious. Good job all of you.
Why would you peel the cucumber? Thats the best part?!?!
I know... sometimes I will peel strips for decoration, but leave over half the peel. 😎
Mmmm Vietnamese food. So fresh, delicious and healthy
It is tasty, but a lot carbs (imo).
@@toyajackson556 but you don't see a lot of fat Vietnamese. 😉
Toya Jackson, the secret to life is... moderation. Enjoy life.
Kitchen shears far too expensive. Henckels reasonable. Bun cha wonderful. Beef Negimaki looks simple and delicious
Heads up, the equipment review is for kitchen shears but the amazon link provided is for grill tongs. Love ATK!
Don't forget to TEMP CHECK the meat ! Ground meat on the grill should ALWAYS be temperature tested for doneness. (Not like ATK to skip that step)
No, pork belly (or shoulder) is not more difficult to cook. Easy enough to grill or broil. Use whatever you like, but don’t discourage anyone from doing this as they see fit (especially Vietnamese folks).
Thank you for the Asian-themed dishes. I really appreciate bringing these cultures into ATK. And they look delish!
Nice Food 👌
STOP GRILLING!
Negimaki is also tasty using asparagus instead of scallions.
Wtf they are grilling in a parking lot? What happened to the backyard set
That’s their other show Cooks Country. ATK is filmed in a business district.
Published Mar 31 2020: social distancing doesn't apply to the test kitchen.
These are recorded in advance. Likely months in advance.
@@suzaynnschick158 Thanks Captain Obvious!
Obviously filmed earlier... 😎
Obviously filmed earlier... 😎
What is your favorite mortar and pestle?
My favorite is my marble mortar pestle. I bought it at Williams-Sonoma back in 1984. $25 seemed high, when I was making $4 an hour, but it works wonderfully, and will outlive me! 😎
how old is this video?
@Ken Roman Last summer
@ Tosh T thank you
The pronunciation is throwing me off
Animal cruelty tastes so good!
starving humans tastes even bettter
I hope these were shop previously, because ATK should not be working right now.
@houchi69 Come on. This isn't some UA-camr uploading recipes from their kitchen. It's a full on professional production. This aired on TV last summer.