Bun Cha Hanoi (Grilled Pork Patties with Noodles and Dipping Sauce)
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Ingredients
- 500 g pork mince
- 2 shallots
- 3 garlic cloves
- 3 tbsp fish sauce
- 2 tbsp caster sugar
- 300 g rice vermicelli noodles
- 2 little gem lettuce
- 1 fresh mint
- 1 carrot, julienned
- 2 tbsp rice vinegar
Nutrition (per serving)
- Calories
- 584 kcal
- Protein
- 30.1 g
- Carbohydrate
- 73 g
- of which sugars
- 9.7 g
- Fat
- 18.2 g
- of which saturates
- 6.4 g
- Fibre
- 3.3 g
- Salt
- 2.92 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the pork mince with the finely chopped shallots, half the garlic, 1 tablespoon of fish sauce and 1 tablespoon of sugar, then shape into small flat patties.
- 2
Grill or fry the patties for 10-12 minutes, turning, until browned and no pink remains inside.
- 3
Make the dipping sauce by mixing the remaining fish sauce and sugar with the rice vinegar, the rest of the garlic and 100ml warm water.
- 4
Toss the carrot in a little of the dipping sauce to quick-pickle while the patties cook.
- 5
Cook the rice vermicelli noodles in boiling water for 3 minutes, then drain and divide between bowls.
- 6
Serve the warm patties and their dipping sauce alongside the noodles, lettuce, mint and pickled carrot for wrapping and dipping.
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