Hello Please's bun cha


"I always go to Hello Please when I visit Brisbane, mostly for the bun cha. Could you ask for the recipe?" - Jonathan Chen, Byron Bay, NSW

In addition to the pork patties we've got here, Hello Please serves this with pork belly that's been simmered in an aromatic stock, pressed overnight, then pan-fried.

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To request a recipe, email fareexchange@bauer-media.com.au or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.

You'll need

200 gm dried rice vermicelli 80 gm bean sprouts 1 Lebanese cucumber, cut into julienne on a mandolin 1 small carrot, cut into julienne on a mandolin ¼ (120gm) small daikon, cut into julienne on a mandolin 1 spring onion, thinly sliced ¼ cup (loosely packed) Thai basil ¼ cup (loosely packed) coriander ¼ cup (loosely packed) mint 1 red birdseye chilli, thinly sliced Lime cheeks, to serve   Nuoc mam cham 125 ml (½ cup) chicken stock 50 ml (2½ tbsp) fish sauce 30 ml (1½ tbsp) lime juice 25 gm caster sugar 2 tsp finely chopped ginger   Pork patties 500 gm coarsely minced pork 60 ml (¼ cup) sriracha sauce 50 ml (2½ tbsp) fish sauce 2 tbsp vegetable oil

Method

  • 01
  • For nuoc mam cham, bring ingredients to a simmer in a small saucepan over medium-high heat, then remove from heat and stand to cool (15-20 minutes).
  • 02
  • For pork patties, mix pork, sriracha and fish sauce in a large bowl by hand until well combined and sticky. Roll into 16 balls and place on a tray lined with baking paper, pressing to flatten slightly. Heat oil in a large frying pan over medium heat and fry patties, turning once, until lightly charred and cooked through (3-4 minutes each side).
  • 03
  • Blanch noodles in a saucepan of boiling salted water until almost tender (1-2 minutes). Drain, refresh in cold water and drain well. Divide noodles among bowls and add a pile each of bean sprouts, cucumber, carrot, daikon and spring onion. Top with pork patties, dress with nuoc mam cham, finish with herbs, chilli, lime to taste and serve with remaining nuoc mam cham.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2017

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