Bun Cha
Bun Cha
Get this quick and easy Vietnamese-style pork skewers recipe by Donal Skehan from Kitchen Hero.
  • Difficulty Level Moderate
  • Technique Barbecuing
  • Preparation Time 10 hours
  • Cooking Time 25 minutes
  • Yield 6 servings
  • 3 Garlic cloves, peeled
  • Grated zest and juice of 1 Lime
  • 2 large handfuls of Coriander, roots intact
  • 8 Spring Onions, trimmed and finely sliced
  • 500 grams Pork fillet, cut on the diagonal into long, thin slices
  • 1 tablespoon Thai fish Sauce (Nam Pla)
  • 1 tablespoon Dark Soy Sauce
  • 2 teaspoons Sesame Oil
  • 100 grams Bean Sprouts
  • 200 grams Rice Noodles, cooked
  • 1 Head of Iceberg Lettuce, leaves separated and trimmed into cups
  • 2 Large handfuls of Mint leaves
  • For the dipping sauce:
  • 2 tablespoons caster Sugar
  • 3 tablespoons Thai fish sauce (Nam Pla)
  • 3 tablespoons Rice Vinegar
  • 1 Red chilli, deseeded and finely sliced
  • 1 Garlic clove, peeled and finely minced
  1. Bash together the garlic, lime zest, roots from the coriander and half the spring onions in a pestle and mortar until you have a smooth paste
  2. Place the pork in a bowl and add in the paste, fish sauce, soy sauce and sesame oil. Set aside to marinade for as long as possible, overnight if you have the time
  3. When the pork has marinated, thread the slices onto skewers and set aside on a plate. Reserve the leftover marinade
  4. Whisk together all the ingredients for the dipping sauce and place in a serving bowl. Arrange the bean sprouts, noodles, lettuce leaves and herbs in piles on a large serving platter
  5. Cook the pork over a high heat on a barbecue or a griddle pan for about 2 minutes on either side until cooked through and sizzling. Baste with the leftover marinade to create a sticky coating
  6. Serve the skewers on the serving platter and allow people to dig in. Wrap the pork in the lettuce cups with the noodles, herbs, bean sprouts and dip in the dipping sauce

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