Vietnamese Bun Cha Vermicelli Salad

Step 1

Using your hands mix together the pork, shallots, lemongrass, chilli, cilantro, pepper, salt, ginger and garlic. Roll a small ball, a little smaller than a ping-pong ball. Repeat with all the pork mix, then refrigerate while you prepare everything else.

Step 2

Add the boiling water to a bowl then add the sugar and salt and whisk to dissolve. Add the vinegar and whisk again to combine. Pop in the fridge to cool completely.

Step 3

Meanwhile, julienne the carrot and daikon and slice the cabbage. When the vinegar mix is cooled, combine with the vegetables and return to the fridge.

Step 4

Add the sugar to a bowl along with the boiling water, fish sauce and vinegar. Whisk to dissolve the sugar and set aside to cool completely.

Step 5

Cook the fresh or dried vermicelli rice noodles to the packet instructions and drain with cold water to stop the cooking process. Set aside until needed.

Step 6

Add the oil to a frying pan over a moderate heat. Arrange the pork balls in the pan and cook for 3-4 minutes each side until browned all over and cooked through.

Step 7

In a large bowl, arrange the rice noodles, then top with a few bun cha.Squeeze the pickles to drain the excess liquid then arrange next to the bun cha.Add some sping onion, tomato, mint and cilantro and serve alongside a small bowl (about ½ cup per person) of the Nuoc Mam Dam dressing to pour over just before eating.