Pork and Shallot Meatball Bun Cha
This light dish is full of flavour and perfect for warm summer evenings.
Serves: 4
Preparation Time: 20 minutes
Cooking Time: 10 minutes
You’ll need
For the meatballs:
500g minced pork
15g sugar
2 garlic cloves, crushed
4 round shallots, finely chopped
1 lemongrass stalk, crushed and finely sliced
1 tbsp fish sauce
1 tbsp oyster sauce
Salt and pepper, to taste
For the dressing:
Juice of 2 limes
1.5 tbsp sugar
150ml water
2.5 tbsp fish sauce
1 garlic clove, crushed
To serve:
300g rice vermicelli noodles
1 Little Gem lettuce, leaves separated
1 carrot, peeled and julienned
Handful of coriander, leaves picked
Handful of mint, leaves picked
Crispy shallots
What to do
In a medium bowl mix together all of the pork meatball ingredients for a few minutes until thoroughly combined. Shape into small, thick patties and place in the fridge to firm up.
Whisk together all of the dressing ingredients in a small bowl, set to one side.
Cook the noodles according to packet instructions, rinse in cold water and set to one side.
Heat a griddle pan on a medium heat. Cook the patties in a single layer – you may need to do this in batches – until cooked through.
To serve, divide the noodles between four bowls. Top with three or four meatballs, a few lettuce leaves and some of the carrot. Drizzle with some of the dipping sauce and finish with the herbs and crispy shallots.
Serve with the rest of the dressing for dipping.
Recipe courtesy of UK Shallot
Melina - Assistant Editor
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