Ed Smith readily admits he has “not invented bun cha” – the classic Vietnamese pork and noodle dish – but living in East London has given him a great appreciation for it.
“There are lots of Vietnamese supermarkets and restaurants nearby,” he says – and bun cha is his go-to meal when he needs to feel “enlivened and refreshed”.
Bun cha
Ingredients
For the pork patties:
- 500 g pork mince
- 1 clove garlic minced
- 1 small banana shallot very finely chopped
- 1 stick lemongrass very finely chopped
- 3 tsp golden caster sugar
- 3 tbsp fish sauce
- 2 tbsp cold water
- 1 lime zest finely grated, remainder quartered
- 1 tbsp neutral cooking oil, for frying
For the sauce:
- 3 tbsp fish sauce
- 3 tbsp rice vinegar
- 1 tbsp golden caster sugar
- 1 clove garlic minced
- 1 red bird's eye chilli finely chopped
- 150 ml water
For the noodle salad:
- 2 large carrots peeled
- 25 g mint
- 25 g coriander
- 25 g Thai holy basil
- 400 g dried rice vermicelli noodles
- 1 butterhead lettuce torn
- 2 - 3 tbsp roasted, salted peanuts crushed
- 2 tbsp crisp fried shallots or onions
- 1 lime zested and quartered (included above)
Method
- Combine all the ingredients for the patties into a bowl (except the oil, which is used for frying), mix well, then use wet hands to shape into eight balls, approximately 80g each. Set on a plate, lightly press into patty shapes and refrigerate until required.
- Combine the sauce ingredients in a small bowl. Cut the carrots into thin matchstick-like strips, ideally using a julienne peeler if you have one, or with a sharp knife and a bit of patience. Cut away the thickest stems from the herbs but otherwise leave as intact sprigs.
- Cook the noodles following the packet instructions (usually around three to four minutes), drain and either plunge into iced water or cool under a running tap, then drain again, shuffling them with clean fingers to ensure they don’t clump together.
- To cook the patties, place a large, heavy-bottomed frying pan or griddle pan over a medium heat. Add a tablespoon of neutral cooking oil and, once hot, add the patties. Fry for 90 seconds before flipping them and cooking for the same amount of time, then repeat on both sides. Sear the edges too, then remove from the heat. While the pork patties are cooking, assemble four separate bowls of noodles, adding the carrots, lettuce and fresh herbs. Add the patties and a good sprinkling of peanuts, shallots or onions, and a lime quarter to each bowl, before pouring the sauce over the top.
Nutrition
Crave: Recipes Arranged By flavour, To Suit Your Mood And Appetite by Ed Smith is published by Quadrille. Photography by Sam A Harris.
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