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Recipe
Vietnamese bun cha vermicelli & herbs
20
minutes
4
The combination of these pork bun cha and this classic Vietnamese dipping sauce, nuoc cham creates South East Asian flavour heaven. In summer, you can cook this pork on the BBQ which will add a delicious authentic grilled flavour!
Sachie's Kitchen
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Ingredients
Small meat patties
- 600 g pork mince (makes around 24 pieces)
- 1 spring onion, finely chopped
- ½ cup coriander, finely chopped
- 4 cloves garlic, finely chopped
- 4 Tbsp fish sauce
- 2 Tbsp brown sugar
- ¼ tsp white pepper powder
- 2 Tbsp cooking oil
Dressing
- 3 cloves garlic, finely chopped
- ½ red chilli, chopped
- 2 Tbsp lime juice
- 3 Tbsp fish sauce
- 2 Tbsp brown sugar
- 3 Tbsp water
Salad
- 60 g salad mix
- 60 g savoy cabbage, shredded
- 160 g uncooked rice vermicelli
- Fresh coriander and Vietnamese mint for garnish (optional)
Method
- To make dipping sauce: mix dipping sauce ingredients well in a small bowl and set aside.
- To make pork bun cha: combine the pork mince, spring onion, coriander, garlic, fish sauce, brown sugar and white pepper in a large bowl and mix well.
- Use tablespoon to make a small ball in hand and flatten.
- Drizzle oil in a frying and cook the meat patties for 3 minutes on each side or until cook though.
- While you are waiting for the pork to be cooked though, soak rice vermicelli in a hot boiling water for 5 minutes and drain (do not rinse under cold water). This should give you approximately 170g per person to serve!
- Once pork is cooked, serve with salad mix, savoy cabbage, rice vermicelli and dipping sauce. Enjoy!
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Reviews (2)
My family love this recipe. It is always a hit! I drop my son Max off to football and can make this recipe and have the kitchen clean by the time I pick him up. A hump day favourite
My family love this recipe. It is always a hit! I drop my son Max off to football and can make this recipe and have the kitchen clean by the time I pick him up. A hump day favourite
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