Everything you recognize and love about Vietnamese cuisine - fresh, healthy and filled with flavor! Bun Cha in Vietnam is served a touch differently (read within the article), but here i'm making a bowl of noodles that's more familiar to those outside Vietnam.
▢250 - 300 g / 8 - 10 ounce ground pork (ground pork) (Note 1)
▢1 tablespoon fish sauce (Note 2)
▢2 teaspoon white sugar
▢ 1/3 cup finely chopped green onions
▢1 clove minced
▢ White pepper and salt pouch
▢2 teaspoon lemongrass paste or finely chopped fresh, optional (Note 4)
▢ 1.5 tablespoons of oil, for cooking
NUOC CHAM (DRESSING / SAUCE VIETNAMESE - NOTE 2):
▢3 tablespoons white sugar
▢3 tablespoons fish sauce (Note 2)
▢2 c. Rice vinegar
▢ 2 tablespoons of juice
▢1 / 3 cup (85 ml) water
▢1 germander speedwell chili, seeded and finely chopped (Note 3)
▢3 garlic cloves, finely chopped
Sauce: mix the ingredients. Backup 10 minutes +.
1.Noodles: pour over boiling water and soak consistent with package directions. Drain, set aside.
2.Mix all ingredients except the oil until combined.
3.Form 6 mini hamburger buns together with your hands.
4.Heat the oil during a skillet over medium-high heat. Add the bread and cook for two 1/2 minutes or until golden brown. Turn, cook for two minutes then remove.
ASSEMBLE THE BOWL:
5.Place the noodles during a bowl. Garnish with a couple of bean sprouts, chopped lettuce, carrots and turnips.
6.Place the meatballs on top, garnish with cilantro and mint leaves.
7.Pour in generous amounts of sauce (it should be like soup stock), eat and be happy!