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Vietnamese bun cha salad
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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.
FYI: Little gem lettuce
Low in calories and fat, lettuce is also rich in folic acid, which is good for the immune system. Try using leaves to wrap fillings as an alternative to bread.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in April 2015.