Goodfood Travels: Vietnam's Lemongrass Pork Bun Cha
with Nuoc Cham Dipping Sauce
Cooking time
30 minutes
Servings
2/4
Calories
1000 /serving
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. Next stop: Vietnam, where bun cha brings you a heaping plate of rice noodles and fragrant pork patties, served with lime-and-mint nuoc cham sauce for drizzling.
We will send you:
- 250g Canadian-raised lean ground pork
- 14g Mint
- 1 Lime
- 200g Nantes carrots
- 3 Garlic cloves
- 1 Cucumber
- 15g Minced lemongrass
- 225g Rice vermicelli
- 15ml Fish sauce
- 60ml Sweet chili sauce
Contains: Anchovies • Sulphites
You will need:
Large pan
Large pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
38 g
Saturated Fat
8 g
Sodium
1470 mg
Total Carb
130 g
Sugars
25 g
Protein
34 g
Fibre
6 g
Preparation
Boil the vermicelli
- Bring a large pot of salted water to a boil.
- Add the vermicelli; stir gently to separate.
- Boil, 4 to 6 min., until al dente.
- Drain and rinse under cold water. Toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, pick the mint leaves off the stems; finely chop ⅔ of the leaves.
- Thinly slice the carrots and cucumber crosswise.
- Mince the garlic.
- Juice the lime.
Prepare the patties
- In a large pan, heat a drizzle of oil on medium.
- Add the lemongrass and garlic. Sauté, 1 to 2 min., until fragrant.
- Transfer to a medium bowl and add the pork, ½ the fish sauce, ½ the chili sauce and S&P.
- Form into 8 meatballs (double for 4 portions), then flatten to form patties.
- Reserve the pan.
Make the nuoc cham sauce
- In a small bowl, combine the lime juice, chopped mint, remaining fish sauce and chili sauce, 2 tbsp oil (double for 4 portions) and S&P.
Cook the patties
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the patties* and cook, partially covered, turning occasionally, 8 to 10 min., until browned and cooked through.
Plate your dish
- Divide the vermicelli between your bowls.
- Top with the patties, cucumber and carrots.
- Drizzle with the nuoc cham sauce.
- Garnish with the remaining mint. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
