Bun cha

Step 1

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

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

Step 3

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

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

Step 5

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

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

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