Bun Cha

October 24, 2015 • Posted in: Vietnamese, pork, Noodles, Easy Dinners

From the October 2015 Delicious, this is a great addition to a hot week.


  • 200g rice noodles
  • 500g pork mince
  • 2 tbsp kecap manis
  • 1/2 bunch spring onions, finely chopped
  • 2 garlic cloves, crushed
  • 2 tbsp peanut oil
  • 2 cups each coriander and Thai basil leaves (the Stirling fruit & veg stocks it!)
  • 100g bean sprouts
  • 1 carrot
  • 1 cucumber
  • Store-bought spring rolls, to serve
Chilli Peanut Dressing
  • 2 tbsp peanut oil
  • 2 long red chillies, finely chopped
  • 2 garlic cloves, crushed
  • 1/3 cup peanuts, chopped
  • 2 tbsp fish sauce
  • Juice of 1 lime
  • (reserved noodle water)


  1. Cook the noodles according to packet instructions, then drain, reserving 2 tbsp cooking liquid
  2. Combine mince, kecap manis, spring onions and garlic. Form into 20 meatballs. Flatten slightly and place on a baking paper-lined baking tray. Chill for 10 minutes to firm up.
  3. Heat oil in a frypan over medium-high heat. Cook meatballs in batches for 3 minutes each side or until cooked through. Transfer to a plate. Reserve pan.
  4. For the dressing, heat oil in reserved pan over medium heat. Add chilli and cook for 2-3 minutes, then add garlic and cook for 1 minute or until fragrant. Add peanuts and cook, stirring, for 2 minutes or until golden. Stir in fish sauce, lime juice, and reserved cooking liquid. Remove from heat.
  5. Divide noodles among bowls, top with meatballs, herbs, sprouts and spring rolls. Serve drizzled with dressing.
Preparation time: 15min
Cooking time: 30min
Serves: 4

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