Recipe Cuisine: Vietnamese
Theme: Fast & Fab
Bun cha
By: Sally D
Ingredients
- MEATBALLS:▢ 250 – 300 g/8 – 10 oz pork mince (ground pork)▢ 1 tbsp fish sauce ▢ 2 tsp white sugar▢ 1/3 cup finely chopped green onions / scallions▢ 1 clove garlic , minced▢ Pinch of white pepper and salt▢ 2 tsp lemongrass paste or fresh finely chopped , optional ▢ 1 1/2 tbsp oil , for cookingNUOC CHAM (VIETNAMESE DRESSING / SAUCE – NOTE 2):▢ 3 tbsp white sugar▢ 3 tbsp fish sauce ▢ 2 tbsp rice wine vinegar▢ 2 tbsp lime juice▢ 1/3 cup water▢ 1 birds eye chilli , seeded and finely chopped ▢ 3 cloves garlic , finely choppedSERVING ▢ 100 g / 3.5 oz vermicelli noodles , dried▢ Big handful beansprouts▢ Few lettuce leaves , folded or shredded▢ Julienned carrot and white radish (daikon), optional quick pickle ▢ Handful of coriander/cilantro sprigs , mint▢ Sliced red chilli , lime wedges (optional)
Product used in recipe
- OBENTO - RICE WINE VINEGAR
Method
- InstructionsSauce: Mix ingredients. Set aside 10 minutes+.Noodles: Pour over boiling water and soak per packet directions. Drain, set aside.MEATBALLS:Mix all ingredients except oil until combined.Shape into 6 mini hamburger patties with your hands.Heat oil in a skillet over medium high heat. Add patties and cook for 2 1/2 minutes or until golden. Flip, cook 2 minutes then remove.ASSEMBLE BOWLS:Place noodles in bowl. Top with a handful of beansprouts, wedge in lettuce, carrots and radish in.Place meatballs on top, top with coriander and mint.Spoon over a generous amount of Sauce (it’s supposed to be like a soup broth), eat and be happy!
