Bun cha salad

Name: Bun cha salad recipe
Ingredients: Vegetable oil, to deep-fry; 12 small (360g) frozen spring rolls; 150g rice vermicelli noodles, cooked, drained; 1/2 butter lettuce, leaves separated; 12 perilla leaves (optional); 1 cup Vietnamese mint leaves; 1 cup coriander leaves; 500g pork mince; 2.00 small red chilli, finely chopped; 2 garlic cloves, finely chopped; 2 coriander roots, finely chopped; 2 spring onions, finely chopped; 2 tbs fish sauce; 1 tbs kecap manis; 1/4 cup (60ml) fish sauce; 1/2 cup (125ml) white vinegar; 2 tbs caster sugar; 1 garlic clove, finely chopped

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by Kirsten Jenkins

Mar 26, 2020

You will need a cooking thermometer for this recipe. This is an edited extract from the e-book One Leaf At A Time by Kirsten Jenkins, $10, available at kirstenjenkins.com.au

Vegetable oil, to deep-fry
12 small (360g) frozen spring rolls
150g rice vermicelli noodles, cooked, drained
1/2 butter lettuce, leaves separated
12 perilla leaves (optional)
1 cup Vietnamese mint leaves
1 cup coriander leaves

Pork patties

500g pork mince
1 small red chilli, finely chopped
2 garlic cloves, finely chopped
2 coriander roots, finely chopped
2 spring onions, finely chopped
2 tbs fish sauce
1 tbs kecap manis

Dipping sauce

1/4 cup (60ml) fish sauce
1/2 cup (125ml) white vinegar
2 tbs caster sugar
1 garlic clove, finely chopped
1 small red chilli, finely chopped

Method

1.

To make the pork patties, place all ingredients in a bowl and mix to combine. Shape into 12 flat patties and refrigerate for 1 hour or until firm.
2.

To make the dipping sauce, combine all ingredients in a bowl with a 1/4 cup of boiling water and stir until the sugar dissolves. Set aside.
3.

Heat a lightly greased chargrill pan over medium heat and cook the pork patties for 3-5 minutes each side until cooked through. Cover and keep warm.
4.

Add the vegetable oil to a large saucepan until three-quarters full. Heat over medium heat until the temperature reaches 180°C on a cooking thermometer. Cook spring rolls for 3 minutes or until golden and crisp. Drain on absorbent paper.
5.

Divide the noodles, lettuce and herbs among serving bowls and top with the pork patties and spring rolls. Serve with the dipping sauce.