Bun cha
- Preparation and cooking time
- Total time
- + marinating
- A little effort
- Serves 4
Skip to ingredients
- 1 pork fillettrimmed
- 4 spring onionschopped
- a walnut-sized chunk gingerroughly chopped
- 2 cloves garlicroughly chopped
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp golden caster sugar
- 2 tbsp rice vinegar
- 2 tbsp fish sauce
- 2 tbsp water
- 1 juiced lime
- 1 chopped bird’s eye chilli
- (served cold) cooked vermicelli rice noodles
- little gem lettuce leaves
- coriander sprigs
- mint sprigs
- blanched beansprouts
Nutrition: per serving
- kcal302
- fat6.3g
- saturates2.2g
- carbs12.9g
- fibre0.3g
- protein48.3g
- salt4g
Method
step 1
Cut the pork fillet into long thin strips and put in a dish. Put the spring onions, ginger and garlic in a small food processor and whizz to a paste. Tip into the pork dish with the fish sauce, soy and sesame and toss everything. Leave for a couple of hours or overnight.
step 2
Thread the pork onto skewers, concertinering it, then griddle or BBQ until caramelised and cooked through.
step 3
Mix the dipping sauce ingredients together.
step 4
Put a pile of each accompaniment onto four plates, then add the pork and a bowl of dipping sauce to each.
