Roast Pork Bun Cha Bowl

Bun Cha is traditionally made with charcoal grilled pork patties but always with noodles and lots of fragrant fresh herbs. I’ve replaced the patties here with ready roast pork and crispy crackling for crunchy texture, but you can swap it for rotisserie chicken, crispy tofu or some pan fried eggplant. This is a really quick and healthy meal so add whatever protein you prefer and whatever veg you have in your fridge. Make it yours and make it delicious.


What you’ll need:

250g dried rice vermicelli noodles
450g Roast Pork, heated & sliced
1 continental cucumber, sliced
1 bunch fresh mint
1 bunch fresh coriander

Nuoc Mam Dressing                              
¼ cup fish sauce
¼ cup rice vinegar
¼ cup water
1 tbs caster sugar
2 tbs lime juice
1 clove garlic, finely chopped
1 red birdseye chilli, finely chopped

What to do:

For dressing, combine fish sauce, vinegar, water and sugar in a small saucepan over medium heat. Stir until sugar dissolves. Transfer to a bowl and stir through lime juice, garlic and chilli. Set aside.

Place rice vermicelli in a heatproof bowl. Cover with boiling water and stand for 2 minutes until tender. Drain well and divide between 4 serving bowls. Add pork, cucumber, mint and coriander. Spoon over dressing and serve.


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