Vietnamese bun cha salad

  • Preparation time: 20 minutes
  • Cooking time: 15 minutes
  • Total time: 35 minutes

Serves: 4


500g lean minced pork

4 salad onions, finely diced

1 garlic clove, finely crushed

1 handful coriander, stalks finelychopped, leaves left whole

2 tbsp pure clear honey

1 tbspnampla fish sauce

2 tbsp Chinese rice vinegar

30g fresh root ginger, cut into matchsticks

1 red chilli, finely sliced

1 lemon grass stalk, finely sliced

1 lime, zest and juice

100g dried rice vermicelli noodles

1 tbsp groundnut oil

1 little gem lettuce, leaves separated

1 carrot, thinly sliced

½ cucumber, thinly cut

½ x 25g pack Thai basil, leaves picked

½ x 25g pack mint, leaves picked


1. In a bowl, mix the pork, salad onions, garlic, coriander stalks and ½ tbsp honey; season. Shape into 8 patties; set aside.

2. In a pan, bring the fish sauce, vinegar, ginger, chilli, lemon grass, lime zest and juice, remaining 1½ tbsp honey and 100ml water to the boil; simmer for 3-4 minutes. Set aside in a serving bowl. Cook the noodles according to pack instructions and set aside.

3. Brush the patties with a little oil, then griddle over a high heat for 10 minutes, turning regularly. Arrange the lettuce, carrot, cucumber, herbs, noodles and dipping sauce on a plate with the cooked patties.