We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Bun cha
0 Likes
Prep Time:
20 minutes
20 minutes
Cook Time:
20 minutes
20 minutes
Total Time:
40 minutes
40 minutes
Vietnamese lettuce cups with pork patties and noodles - a fresh and flavorful twist on san choy bow.
Ingredients:
- 20.00 ml grated palm sugar
- 48.80 gm fish sauce
- 2 garlic cloves, coarsely chopped
- 2 stems lemongrass, pale section only, finely chopped
- 2 French shallots, peeled, coarsely chopped
- 500g pork mince
- 200g dried rice stick noodles
- Vegetable oil, to grease
- 100g bean sprouts
- Fresh basil sprigs, to serve
- Lettuce leaves, to serve
- 80ml (1/3 cup) fish sauce
- 125ml (1/2 cup) fresh lime juice
- 2 tsp grated palm sugar
- 2 long fresh red chillies, seeded, finely chopped
Instructions:
- Combine the palm sugar and fish sauce in a saucepan and gently stir over low heat for 2 minutes until the sugar fully dissolves. Allow the mixture to cool completely before using.
- Combine the garlic, lemongrass, and shallot in a mortar and pestle until a smooth paste forms.
- Combine the palm sugar mixture, garlic mixture, and mince in a bowl. Mix well, cover, and refrigerate for 4 hours to marinate.
- Whisk together fish sauce, lime juice, palm sugar, and chili in a bowl until well combined to make the dipping sauce.
- Place the noodles in a bowl and cover with boiling water. Let it sit for 5-10 minutes until tender. Drain and separate into individual bowls.
- Form 2-tablespoon portions of the mince mixture into patties. Brush a chargrill or barbecue grill with oil and preheat on medium. Cook each patty for 3-4 minutes on each side until lightly charred. Repeat with the remaining patties.
- Place the patties on top of the noodles and serve with bean sprouts, basil, lettuce, and dipping sauce.