Bún chả
Combination vermicelli plate. Grilled pork (often ground) and vermicelli noodles are served over a bed of greens (salad and sliced cucumber), herbs and bean sprouts. Often includes a few chopped-up egg rolls, spring onions, and shrimp. Served with roasted peanuts on top and a small bowl of nước chấm.
Ingredients:
- 1 tablespoon Light muscovado sugar
- 2 tablespoons Vietnamese fish sauce
- 1 large clove Garlic, finely chopped
- 1 Shallot, finely chopped
- 2 teaspoons, Palm or golden caster sugar
- 1 teaspoon, Salt
- 500 g, Boneless pork loin, minced
- 250 g, Rice noodles, cooked
- 125 g, Bean sprouts
- Coriander (cilantro) leaves, basil leaves, mint leaves and chives Lettuce leaves, torn
Directions:
1. Gently melt the light muscovado sugar with two-thirds of the fish sauce in a heavy based saucepan, stirring all the time.
2. Allow to cool a little then transfer it to a bowl and combine it with the garlic, shallot, palm or caster sugar, the remaining fish sauce and salt.
3. Add the minced pork, mix thoroughly, then cover and leave to stand for 3 hours.
4. Shape the minced pork into 20-24 flat little patties, about 1 inch in diameter, place them under a preheated grill and cook for 3-4 minutes on each side, until cooked through. The patties are also very good cooked on the barbecue.
5. To serve, divide the noodles between 4 warmed bowls, add the pork, torn lettuce leaves, bean sprouts and herbs.
6. Spoon the dipping sauce over the whole lot.
