This fresh and zingy noodle dish is inspired by the Vietnamese classic, bun cha and features layers of spice, acidity, fragrance and a touch of sweetness.
From the book
This Vietnamese-inspired noodle recipe is super fresh with a kick of chilli. You can remove the seeds from the chilli for a less intense heat. Those little pork patties pack some serious flavour. You can cook this straight away or prep the pork in advance and let it marinate for a couple of hours in the fridge. Either way, it’s delicious.
|1||small iceberg lettuce, shredded|
|4||spring onions, chopped|
|2||red chillies, sliced|
|1 small bunch of||Thai or regular basil or mint, leaves picked|
|300g||vermicelli rice noodles|
|1 tbsp||toasted sesame oil|
|1 tbsp||vegetable oil|
|For the marinade:|
|4||garlic cloves, chopped|
|1 tbsp||dark soy sauce|
|2 tsp||caster sugar|
|1 tbsp||fish sauce|
|1 tsp||ground black pepper|
|1||small red onion, finely chopped|
|For the dressing:|
|juice of 2 limes|
Put the pork mince into a bowl with all the marinade ingredients. Mix together using your hands until well combined. Roll into 12 even-sized balls. Set aside to marinate while you prep the other ingredients.
Put the lettuce, carrots, spring onions, chillies and basil into a bowl and toss together. Set aside.
Put the rice noodles into a bowl. Cover with boiling water and leave to soak for 5 minutes. Drain off the water, then add the sesame oil. Toss to stop them sticking together.
When the noodles are soaking, add the dressing ingredients to a small saucepan over a medium heat. Stir until the sugar has dissolved. Turn off the heat.
Heat the vegetable oil in a large non-stick frying pan over a medium heat.
Add the marinated pork balls to the pan. Use the back of a spoon to flatten them down slightly to form small patties. Fry for about 3 minutes on each side until cooked all the way though with no pink remaining. When cooked, spoon 1 tsp of dressing over each patty.
Divide the noodles into serving bowls, then pour over some dressing. Top with the salad and patties. Drizzle with more dressing and serve.