Bún chả is a Vietnamese dish of grilled pork & noodle, which is thought to have originated from Hanoi . Bun cha is served with grilled fatty pork (chả) over a plate of white rice noodle (bún) and herbs with a side dish of dipping sauce.

Ingredients

ü 1 tablespoon grated palm sugar

ü 2 tablespoons fish sauce

ü 2 garlic cloves, coarsely chopped

ü 2 stems lemongrass, pale section only, finely chopped

ü 2 French shallots, peeled, coarsely chopped

ü 500g pork mince

ü 200g dried rice stick noodles

ü Vegetable oil, to grease

ü 100g bean sprouts

ü Fresh basil sprigs, to serve

ü Lettuce leaves, to serve

Method

Step 1

ü Stir the palm sugar and fish sauce in a saucepan over low heat for 2 minutes or until the sugar dissolves. Set aside to cool completely.

Step 2

ü Place the garlic, lemongrass and shallot in a mortar and use a pestle to form a paste.

Step 3

ü Place palm sugar mixture, garlic mixture and mince in a bowl. Stir to combine. Cover. Place in the fridge for 4 hours to marinate.

Step 4

ü Meanwhile, to make the dipping sauce, whisk the fish sauce, lime juice, palm sugar and chilli in a bowl until combined.

Step 5

ü Place the noodles in a bowl. Cover with boiling water and set aside for 5-10 minutes or until tender. Drain and divide among bowls.

Step 6

ü Shape 2-tablespoon portions of the mince mixture into patties. Lightly brush a chargrill or barbecue grill with oil. Preheat on medium. Cook half the patties for 3-4 minutes each side or until lightly charred. Repeat with remaining patties.

Step 7

ü Top noodles with patties. Serve with bean sprouts, basil, lettuce and dipping sauce.