Vietnamese Grilled Pork Patties With Rice Noodles Salad Recipes

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.

BúN THịT NướNG RECIPE (VIETNAMESE GRILLED PORK & RICE NOODLES)

Steps:

• Slice the uncooked pork thinly, about 1/8". It helps to slightly freeze it beforehand.
• Mince garlic and shallots. Mix in a bowl with sugar, fish sauce, thick soy sauce, pepper, and oil until sugar dissolves.
• Marinate the meat for 1 hour, or overnight for better results.
• Bake the pork at 375 F for 10-15 minutes or until about 80% cooked. Finish cooking by broiling in the oven until a nice golden brown color develops, flipping the pieces midway. Don't take your eyes off the broiler!
• Assemble your bowl with veggies, noodles, and garnish. Many like to mix the whole bowl up and pour the fish sauce on top, but I like to make individual bites and sauce it slowly.

VIETNAMESE PORK SALAD

Steps:

• Slice pork chops in half horizontally; pound to an even thickness.
• Combine dressing ingredients, pour 1/4 cup of it over pork chops and marinate at least 20 minutes, up to 2 hours; reserve remainder to dress salad.
• Prepare noodles according to package directions.
• Heat grill pan, over medium heat, and cook pork about 3 minutes per side; remove to cutting board, let rest a few minutes, then slice into thin strips.
• In a large bowl, combine noodles, cabbage, cilantro, mint, and green onions; add reserved dressing, toss to combine.
• Arrange salad and noodle mixture on a serving platter and top with pork.