Grilled Pork And Spring Roll Noodle Salad (bun Cha)

Name: Grilled Pork And Spring Roll Noodle Salad (bun Cha)
Total time: 1 h 10 min
Yield: 4
Ingredients: 7 ounces rice vermicelli noodles soaked in cold water for 15 minutes, drained; 2 cups perilla leaves see Note; 2 cups mint leaves; 2 cups coriander leaves; 2 13/16 ounces bean sprouts; 1/2 lettuce oak, leaves picked; 1 1/8 pounds minced pork; 1 tablespoon coriander roots chopped; 1 lemongrass stalk white part only, finely grated; 1 chilli bird’s-eye, finely chopped; 2 tablespoons fish sauce; 2 garlic cloves finely chopped; 1 tablespoon honey; 2 tablespoons vegetable oil; 3 1/2 ounces minced pork; 3 1/2 ounces prawns peeled green; 7/8 ounce vermicelli noodles rice, soaked in cold water for 15 minutes, drained; 2 dried shiitake mushrooms soaked in boiling water, sliced; 1/2 carrot shredded; 1 spring onion shredded; 1 egg; 2 teaspoons fish sauce; 2 teaspoons soy sauce; 12 spring roll wrappers small, see Note, just thawed; vegetable oil to deep-fry; 1/2 cup fish sauce (½ cup); 6 3/4 tablespoons rice vinegar; 2 tablespoons caster sugar; 2 garlic cloves finely chopped; 2 chillies bird’s-eye, finely chopped

SBS

31Ingredients

70Minutes

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Ingredients

US|METRIC

4 SERVINGS

200 grams rice vermicelli noodles (soaked in cold water for 15 minutes, drained)

2 cups perilla leaves (see Note)

2 cups mint leaves

2 cups coriander leaves

80 grams bean sprouts

1/2 lettuce (oak, leaves picked)

500 grams minced pork

1 Tbsp. coriander roots (chopped)

1 lemongrass stalk (white part only, finely grated)

1 chilli (bird’s-eye, finely chopped)

2 Tbsp. fish sauce

2 garlic cloves (finely chopped)

1 Tbsp. honey

2 Tbsp. vegetable oil

100 grams minced pork

100 grams prawns (peeled green)

25 grams vermicelli noodles (rice, soaked in cold water for 15 minutes, drained)

2 dried shiitake mushrooms (soaked in boiling water, sliced)

1/2 carrot (shredded)

1 spring onion (shredded)

1 egg

2 tsp. fish sauce

2 tsp. soy sauce

12 spring roll wrappers (small, see Note, just thawed)

vegetable oil (to deep-fry)

125 mL fish sauce ((½ cup))

100 mL rice vinegar

2 Tbsp. caster sugar

2 garlic cloves (finely chopped)

2 chillies (bird’s-eye, finely chopped)

2 Tbsp. lime juice

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Grilled Pork And Spring Roll Noodle Salad (bun Cha)

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