Bun Cha

eatlittlebird.com

subheading: For the pork meatballs:

500 g (1 lb) minced pork

1 tablespoon fish sauce

1 tablespoon caster sugar

1 teaspoon course sea salt

¼ teaspoon freshly ground white pepper

1 tablespoon runny honey

2 to 3 thin spring onions, finely sliced

1 to 2 sprigs coriander (cilantro), finely chopped

3 cloves garlic, finely chopped

subheading: For the Vietnamese dipping sauce (nuoc cham):

2 tablespoons caster sugar

juice of 1 lemon

2 tablespoons fish sauce

4 to 6 tablespoons water (to taste)

1 garlic, finely chopped

1 red chilli, finely chopped (optional)

subheading: For the noodle salad:

300 g (11 oz) dried vermicelli noodles, cooked according to packet instructions and left to cool

iceberg lettuce or other salad leaves, roughly torn

1 to 2 small carrots, finely shredded

cucumber, sliced into thin batons

bean sprouts (optional)

mint

coriander (cilantro)

Thai basil

perilla leaves

Directions at eatlittlebird.com

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