Asian

Bun Cha

Name: Bun Cha
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 1 serving
Cuisine: Asian
Ingredients: 90 g minced pork shoulder; 70 g pork belly; 1 shallot; 2 clove garlic; 2 tbsp fish sauce; 2 tbsp caster sugar; 0.25 tsp ground black pepper; 1 tsp vegetable oil; 80 g dried rice vermicelli (bun); 40 g carrot; 60 g kohlrabi or green papaya; 1 tbsp rice vinegar; 1 tbsp lime juice; 120 ml water; 0.5 red chilli; 30 g lettuce leaves; 20 g mixed fresh herbs; fine salt

The Hanoi classic: charcoal-grilled pork patties and belly slices dropped into a warm sweet-sour fish sauce broth, eaten with cold rice vermicelli, crisp pickles and a pile of fresh herbs.

Lunch & dinner 25g+ protein 8g+ fibre

40 min25 prep · 15 cookMedium928 kcalper serving

Method

In a bowl, work 90 g minced pork shoulder together with the finely chopped shallot, 1 clove garlic (minced), 0.5 tbsp fish sauce, 0.5 tbsp caster sugar, 0.25 tsp ground black pepper and 1 tsp vegetable oil. Knead for a minute until sticky, then shape into 3 flat patties about 5 mm thick. Toss 70 g sliced pork belly in whatever seasoning clings to the bowl. Cover and marinate 30 minutes at room temperature.
Make the pickles: put 40 g thinly sliced carrot and 60 g sliced kohlrabi in a small bowl with 1 tbsp rice vinegar, 0.5 tbsp caster sugar and a pinch of salt. Scrunch with your fingers and leave 20 minutes, until the slices turn translucent and bendy.
Mix the dipping broth in a wide serving bowl: 120 ml warm water with 1 tbsp caster sugar stirred until dissolved, then 1.5 tbsp fish sauce, 1 tbsp lime juice, the remaining 1 clove garlic finely minced and 0.5 thinly sliced red chilli. It should taste light and balanced — sweet first, then salty and sour; loosen with a splash more water if it bites.