BUN CHA: ASIAN GRILLED PORK PATTIES AND NOODLE SALAD

It was scorching hot the past few days and we were taking advantage of being able to cook on the barbecue. It can, however, be too hot to eat hot food. Here's a compromise: aromatic, zesty, spiced grilled pork patties on cold rice noodle salad. This is my take on the Vietnamese bun cha. I used lean minced pork for the patties but added peanut butter to the mixture to give it an added richness and nutty taste. The seasonings include brown sugar which makes the patties develop a caramelized glaze when grilled.





Grilled food are warming to the body so a counterbalance of cooling ingredients to neutralize the effect are ideal on a warm day. Carrots, cucumbers and radishes as well as coriander and mint strewn on the salad provides just that as well as gives a fresh vibrant taste to it. A sprinkling of crushed peanuts and a fat free chilli and garlic dressing completes  the dish. A balanced of yin and yang on a plate that's perfect for summer. 



This recipe makes 4 servings.



Ingredients for the pork patties:





300 gms. minced pork

1 clove of garlic, crushed

1 tbsp. chopped spring onions

1 tbsp. fish sauce

1 1/2 tbsp. peanut butter

2 tbsps. brown sugar 

1 tsp. chopped red chillies

1/4 tsp. pepper 





Method:





Mix all of the ingredients together. Leave for 30 minutes. Shape into 24 small patties. Grill on the barbecue or grill pan. 





Ingredients for the noodle salad: 





250 gms. rice noodles, soaked in boiling water for 20 minutes

1 carrot, finely shredded

8 radishes, shredded

1/2 of the cucumber, deseeded and shredded

1/4 cup of peanuts, roughly chopped

lettuce, mint leaves and coriander leaves





Sprinkle the shredded carrots with 1 tsp. each of salt and sugar. Set aside for 5 minutes, then drain off the juices. Drain the rice noodles and divide into four portions. Top with carrots, radish, cucumber, a few lettuce leaves, some coriander and mint leaves. Add 6 pork patties per portion and sprinkle with peanuts. Serve with the dressing on the side.





Ingredients for the dressing:





1/4 c. white wine vinegar

















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