Bun cha

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Bun cha

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  • 0:30 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Marion Grasby shows how to make a Vietnamese pork & noodle dish that’s perfect to share.

Featured in
Pork recipes, Noodle recipes

Ingredients

  • 1 tablespoon vegetable oil
  • 200g rice vermicelli noodles
  • 1 bunch fresh mint
  • 1 bunch fresh coriander
  • 1/2 cup fresh bean sprouts

Dressing

  • 55g (1/4 cup) caster sugar
  • 60ml (1/4 cup) fish sauce
  • 60ml (1/4 cup) water
  • 2 tablespoons white vinegar
  • 1 long fresh red chilli
  • 2 garlic cloves
  • 2 tablespoons lime juice

Pork patties

  • 500g pork mince
  • 1 garlic clove
  • 1 egg, lightly whisked
  • 1/4 cup green shallots, finely chopped
  • 1/4 cup fresh mint leaves, finely chopped
  • 1 tablespoon fish sauce
  • 1/2 tsp ground black pepper

Method

  • Step 1
    For the dressing, place the sugar, fish sauce, water and vinegar in a small saucepan over high heat. Simmer for 2 minutes or until sugar dissolves.
  • Step 2
    De-seed and finely chop chilli. Add to the saucepan with the garlic and lime juice. Stir to combine. Transfer mixture into 4 small individual sauce bowls.
  • Step 3
    For the patties, combine pork, garlic, egg, shallot, chopped mint, fish sauce and pepper in a bowl. Roll into 16 small balls. Gently pat to flatten into patties.
  • Step 4
    Heat the oil in a large frying pan over medium-high heat. Cook the patties in 2 batches for 3 minutes on each side or until golden and cooked through.
  • Step 5
    Meanwhile, place vermicelli in a heatproof bowl. Cover with boiling water and stand for 2 minutes or until tender. Drain well.
  • Step 6
    Arrange the noodles, mint leaves, coriander, bean sprouts and patties on a serving platter. Divide the dressing among 4 individual serving bowls.

Nutrition

  • 2263 kj

    Energy

  • 10g

    Fat Total

  • 1.2g

    Saturated Fat

  • 4.1g

    Fibre

  • 5.7g

    Protein

  • 41mg

    Cholesterol

  • 1797mg

    Sodium

  • 14.9g

    Carbs (sugar)

  • 111.6g

    Carbs (total)

All nutrition values are per serve

Notes

Tips and tricks:

Make a double batch of the dressing and put half aside to use as a general-purpose salad dressing the following day.

Wet your hands with water before handling the mince to keep your fingers cleaner.

  • Author: Marion Grasby
  • Image credit: Al Richardson
  • Publication: Taste Magazine

Source: taste.com.au

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