I am really lucky, Roy has been cooking up a storm since Isla has come into our home and I we have eaten Bun Cha pretty much each time he comes home. I am loving it. Fresh salad, meat, noodles and delicious dipping sauce. I can’t complain, way better than my meat and three veg dinners which can get a little tired some times.
Nothing beats fresh tasting food and to make it even tastier is when someone else cooks for you. I blessed to have a hubby who loves to cook and to try new dishes. This one is winner and I will keep asking for it. Roy seems to think it doesn’t take too long to make either so here is his recipe for easy bun cha.
Does your hubby cook for you and if so what does he cook?
- 500g pork mince
- ½ red onion, finely diced
- 1 tsp sugar
- 1 lge spring onion, finely sliced
- 1 egg
- 1 tbsp fish sauce
- 100g sugar
- 35ml fish sauce
- 35ml rice vinegar
- 35ml lime juice
- 1 clove garlic, finely diced
- 1 chili (optional), finely diced
- 65ml water
- Grated carrot
- To make the small meat patties combine the pork mince, red onion, sugar, spring onion, egg and fish sauce and mix well. Allow to sit for 30 minutes before forming the patties into 50c piece size rounds.
- Cook the pork patties in a hot frypan with a little peanut oil, 2 minutes on each side.
- For the dipping sauce; place the sugar, fish sauce, rice vinegar, lime juice, garlic, chili and water into a small saucepan and heat to dissolve the sugar. Place a little grated carrot into dipping bowls for each person and then pour over the dipping sauce.
- Assemble the bun cha on a plate with the pork patties on top of a bed of vermicelli noodles a side of greens and the dipping sauce on the side. Eat with a pair of chopsticks and don’t forget to dunk everything on your plate into the sauce.