Bun cha grilled pork patties with noodles and herbs

Ingredients

For 1 serving

• Ground pork110 g
• Shallot15 g
• Fish sauce1 tablespoon
• Brown sugar2 teaspoons
• Rice noodles60 g
• Lettuce60 g
• Mint5 g
• Carrots50 g
• Lime juice1 tablespoon
• Garlic1 clove
• Chili pepper0.5

Contains: fish,

In season: May – September

Method

1. Peel and finely chop the shallot; work the pork mince with the shallot, half the fish sauce and half the brown sugar and shape 5 flattened patties.
2. Bring a small pan of water to the boil, pour it over the rice noodles and leave for 8 minutes, until soft; drain, rinse under cold water and leave to drip.
3. Meanwhile make the sauce: mix the remaining fish sauce and sugar with the lime juice and 4 tablespoons of water until the sugar dissolves, then add chopped garlic and chilli and the peeled, thinly sliced carrots.
4. Heat a griddle or grill pan over medium-high heat and cook the patties for 4 minutes per side, until well caramelised outside and cooked through.
5. Wash the lettuce and pick the mint leaves.
6. Put the hot patties in the bowl of sauce and serve with the noodles, lettuce and mint on the side, for dipping.