Exberliner Column: Pork Bun Cha
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 300g rice noodles (soaked in hot water for around 5-10 minutes)
  • For the salad:
  • 3 heads romaine lettuce (chopped)
  • Half a cucumber (de-seeded and cut into thin matchsticks)
  • 2 tbspn peanuts
  • Handful of fresh coriander
  • Handful of Thai basil
  • For the pork patties:
  • 300g minced pork
  • Dash of Tabasco sauce
  • 1 tspn dried chilli flakes
  • 2 lemon grass stalks (outer stalk removed and finely chopped)
  • 2 shallots (peeled and finely chopped)
  • 2 cloves garlic (peeled and crushed)
  • 1 egg (beaten)
  • 75g breadcrumbs
  • For the dressing:
  • 2 tbspn rice wine vinegar
  • 2 tbspn sesame oil
  • Juice of half a lemon
  • 2 tspn dried chilli flakes
  1. For the pork patties: Heat a large pan with 1 tbpsn sunflower oil. Add all ingredients to a large mixing bowl and mix well. Roll into small patties and then add to the pan, cooking on each side for around 6-7 minutes.
  2. For the salad: mix everything together in a large bowl.
  3. For the dressing: mix everything together in small bowl and leave to one side.
  4. Drain the pork patties on some kitchen paper. Plate up the salad with a few rice noodles on the side. Top with the pork and then pour a bit of the dressing on top.
  5. Garnish with a few peanuts and more fresh coriander.
Recipe by A Modern Rose at http://www.amodernrose.com/pork-bun-cha/