Pork bun cha with mango salad and vermicelli

Step 1

BRING a full kettle to the boil. If you’re planning on using the BBQ, preheat the hotplate.

Step 2

In a medium bowl, mix all pork bun cha ingredients together using clean hands and season with freshly ground black pepper. Use a tablespoon measure to roll into small balls then flatten slightly. Heat a drizzle of oil in a large fry-pan on medium heat (or on the BBQ hotplate) and cook patties for 3–4 minutes each side, until browned all over and just cooked through.

Step 3

Place vermicelli noodles in a medium, heat-proof, bowl (or a pot) and pour over boiling water to cover. Stir and leave to soak for about 5 minutes until soft and tender, then drain and rinse under cold water to prevent them sticking together. Snip in a few places with kitchen scissors to make them easier to eat and toss with a little drizzle of sesame oil.

Step 4

In a small bowl, mix all nuoc cham dressing ingredients together.

Step 5

To make the salad, combine mango, shallot, bok choy, carrot, mung bean sprouts and sesame seeds in a medium bowl. Just before serving add fish sauce and lemon juice and toss to combine.

Step 6

To serve, divide noodles, pork bun cha and mango salad between plates. Garnish with fresh herbs and drizzle over nuoc cham dressing.