Pork Family friendly

Bun Cha (Vietnamese noodles with pork and herbs)

Name: Bun Cha (Vietnamese noodles with pork and herbs)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 200g rice noodles; 500g pork mince; 2 tbs kecap manis (Indonesian soy sauce); 1/2 bunch spring onions, finely chopped; 2 garlic cloves, finely grated; 4.00 tbs peanut oil; 2 cups each coriander and Thai basil leaves; Store-bought spring rolls, to serve; 2 long red chillies, finely chopped; 2 garlic cloves, finely chopped; 1/3 cup (50g) peanuts, chopped; 2 tbs fish sauce; Juice of 1 lime

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by Warren Mendes

delicious. team

Oct 14, 2015

This classic full flavoured Vietnamese dish is the perfect dish for impressing friends and family.

200g rice noodles
500g pork mince
2 tbs kecap manis (Indonesian soy sauce)
1/2 bunch spring onions, finely chopped
2 garlic cloves, finely grated
2 tbs peanut oil
2 cups each coriander and Thai basil leaves
Store-bought spring rolls, to serve

Chilli peanut dressing

2 tbs peanut oil
2 long red chillies, finely chopped
2 garlic cloves, finely chopped
1/3 cup (50g) peanuts, chopped
2 tbs fish sauce
Juice of 1 lime

Method

1.

Cook the noodles according to packet instructions, then drain, reserving 2 tbs cooking liquid.
2.

Combine mince, kecap manis, onion and garlic, and form into 20 meatballs. Flatten slightly and place on a baking paper-lined baking tray. Chill for 10 minutes to firm up.
3.

Heat oil in a frypan over medium-high heat. Cook meatballs in batches for 3 minutes each side or until cooked through. Transfer to a plate. Reserve pan.
4.

For the dressing, heat oil in reserved pan over medium heat. Add chilli and cook for 2-3 minutes, then add garlic and cook for 1 minute or until fragrant. Add peanuts and cook, stirring, for 2 minutes or until golden. Stir in fish sauce, lime juice and reserved cooking liquid. Remove from heat.
5.

Divide noodles among bowls, top with meatballs, herbs, sprouts and spring rolls. Serve drizzled with dressing.