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Bun cha
Published: June 23, 2015 at 12:55 PM
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Serves 4
A little effort
Total time: 30 mins
+ marinating
0 reviews
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Bun cha is a typical salad in Vietnam. This is very easy to prepare as the sizzling pork is served with a make-ahead salad of cold noodles, herbs and beansprouts and a punchy dipping sauce.
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Ingredients
Nutrition
-
1 pork fillet
trimmed
-
4 spring onions
chopped
-
a walnut-sized chunk ginger
roughly chopped
-
2 cloves garlic
roughly 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
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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.
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step 3
Mix the dipping sauce ingredients together.
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step 4
Put a pile of each accompaniment onto four plates, then add the pork and a bowl of dipping sauce to each.
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