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Bun cha
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Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Learn to make a delicious Vietnamese pork & noodle dish - great for sharing!
Ingredients:
18.40 gm vegetable oil
200g rice vermicelli noodles
1bunchfresh mint
1bunchfresh coriander
125.00 ml fresh bean sprouts
55g (1/4 cup) caster sugar
60ml (1/4 cup) fish sauce
60ml (1/4 cup) water
40.00 ml white vinegar
1long fresh red chilli
2garliccloves
42.00 gm lime juice
500g pork mince
1garlicclove
1egg, lightly whisked
62.50 ml green shallots, finely chopped
62.50 ml fresh mint leaves, finely chopped
24.40 gm fish sauce
1/2 tsp groundblack pepper
Instructions:
In a small saucepan over high heat, combine sugar, fish sauce, water, and vinegar. Simmer for 2 minutes until the sugar dissolves, creating a flavorful dressing.
Finely chop the chili and remove the seeds. Mix it with the garlic and lime juice in the saucepan. Combine well and then divide the mixture among 4 small individual sauce bowls.
Mix together pork, garlic, egg, shallot, mint, fish sauce, and pepper in a bowl. Shape into 16 small balls, then gently press to form patties.
In a large frying pan over medium-high heat, sizzle the patties in two batches for 3 minutes per side until beautifully golden and fully cooked.
Place vermicelli in a heatproof bowl and cover with boiling water. Allow to stand for 2 minutes until tender, then drain well.
Place the noodles, mint leaves, coriander, bean sprouts, and patties elegantly on a platter. Then, distribute the dressing evenly into 4 separate serving bowls.