Vietnamese Pork Meatball And Noodle Salad Bun Cha Food

VIETNAMESE PORK MEATBALLS WITH RICE NOODLE SALAD (BUN CHA)

Steps:

• Prepare the rice noodles according to pack instructions. Rinse with cold water, drain thoroughly and set aside.
• Finely grate the cucumber and use your hands to squeeze its juice into a small bowl. Add the grated cucumber and all remaining dipping sauce ingredients and stir together. Set aside.
• Put the sugar and fish sauce in a small saucepan and cook over medium-low heat until the sugar dissolves. Set aside to cool.
• Put the shallot, garlic, chopped mint and pork in a bowl. Add the sugar/fish sauce and use your hands to thoroughly mix everything together. Cover with cling film and chill for at least an hour.
• Shape the mince into small meatballs (around 20) and cook under a hot grill (broiler) for 3-4 minutes on each side. Alternatively pan fry with a little vegetable oil until golden.
• Divide the cold noodles, lettuce, cucumber, spring onions and herbs between four bowls.
• Divide the meatballs between the bowls and add a tablespoon of Baxters Red Slaw on each salad. Spoon some of the dipping sauce over each bowl (or serve on the side), sprinkle with the chopped chives and serve.

BUN CHA (VIETNAMESE PORK MEATBALL AND NOODLE SALAD)

Steps:

• In a small saucepan, combine the sugar with 3 tablespoons water and cook over high heat until a dark brown caramel forms, about 8 minutes. Remove from the heat and add 2 tablespoons cold water, swirling the pot.
• In a large mixing bowl, combine the pork, shallot, fish sauce, caramel sauce, and pepper, and marinate in the refrigerator for 90 minutes to six hours.
• Meanwhile, combine all ingredients for the sauce in a large mixing bowl.
• When the pork is through marinating, remove from the refrigerator and shape into small patties, about 15 to 20 in all. Heat a charcoal grill or a broiler to high. Bring a pot of water to a boil and cook the noodles according to the directions on their package. Drain, then rinse under cold water to halt the cooking process.
• Meanwhile, grill or broil the pork patties until fully cooked and slightly charred, about 4 minutes per side.
• Spoon the sauce into four bowls, then place the pork patties over the sauce. Place the herbs and lettuce in one large communal bowl and the noodles into another large communal bowl. To eat, dip some of the noodles into the sauce and eat with the patties and herbs.

ROASTED PORK BANH MI (VIETNAMESE SANDWICH)

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
• Toss julienned daikon and carrot with seasoned rice vinegar to coat well. Let sit until veggies get slightly limp, 15 to 20 minutes. Drain and set aside or refrigerate.
• Mix the mayonnaise, hoisin sauce, and sriracha in a small bowl.
• Split the French roll just enough so you can open it like a book. If you like, pull out some of the bread from the top half to better accommodate the filling.
• Spread the interior surfaces of the roll liberally with the mayo mixture. Transfer roll to prepared baking sheet, cut side up. Bake in preheated oven until crisp, heated through and edges start to brown, about 7 minutes.
• Place sliced pork, pate, cucumber, picked daikon and carrots, jalapeno, and cilantro leaves in the roll. Cut in half to serve.