Bun cha (barbecued pork meatballs with rice noodles)

Tamara West

Bun Cha originates from Hanoi, a city in north Vietnam, and consists of barbecue grilled pork mince, rice noodles, lots of fresh lettuce and herbs and a dipping sauce.

Barbecue pork meatballs

1 ½ tsp	Salt
600 g	Pork mince (Main)
1 tsp	Brown sugar
1 tsp	Freshly ground black pepper
2	Shallots, minced
2	Garlic cloves, minced

Nuoc cham sauce

2 Tbsp	Sweet chilli sauce, use 3 tbsp if needed (Main)
¼ cup	Lemons, juice, or use lime juice
1 ½ Tbsp	Fish sauce, or use 2 tbsp if needed (Main)
2 Tbsp	Water
1	Garlic clove, very finely chopped
1 tsp	Red chilli, finely chopped, use 2 tsp if needed

To serve

300 g	Vermicelli, cooked, or from 100g uncooked (Main)
1 head	Butter lettuce, or use coral lettuce
2 handfuls	Mung bean sprouts
4 handfuls	Fresh mixed herbs, use Asian herbs such as Vietnamese mint, Thai basil, mint and coriander

Directions

1. Mix all meatball ingredients together well. Roll into small balls approx 2-3cm in diameter and flatten slightly.
2. Cook meatballs on a preheated barbecue grill or in a large grill pan on the stovetop. Cook for 4-5 minutes each side or until cooked through.
3. Mix all sauce ingredients together and set aside.
4. To serve, divide cold noodles, meatballs, lettuce leaves, mung bean sprouts and herbs between plates and serve with a small bowl of sauce on the side.
5. Pour sauce over noodles just before eating.