Vietnamese Bun Cha Vermicelli and Herbs Recipe – Gluten Free

Vietnamese Bun Cha Vermicelli and Herbs Recipe – Gluten Free

I recently became an Ambassador for Coeliac New Zealand, which is a great honour for me. I am lucky to have met so many different people walking through the doors of Sachie’s Kitchen for cooking classes, and so get to see many different intolerances and allergies. One that we see often is Coeliac Disease, or people who require gluten free options, which is why I make sure to keep a lot of tasty Asian GF friendly recipes on hand!
 
The combination of these pork Bun cha and this classic Vietnamese dipping sauce, Nuoc Cham creates South East Asian flavour heaven. In summer, you can cook this pork on the BBQ which will add a delicious authentic grilled flavour!
 
Prep time : 10 mins

Cooking time : 10 mins

Serves : 4 people
 
Ingredients: For small meat patties 600g
Pork mince (makes around 24 pieces)
1 Spring onion, finely chopped
1/2 cup Coriander, finely chopped
4 cloves Garlic, finely chopped
4 Tbsp Fish sauce
2 Tbsp Brown sugar
1/4 tsp White pepper powder
2 Tbsp Cooking oil (for cooking)
 
Dressing:
3 cloves Garlic, finely chopped
1/2 Red chilli, chopped
2 Tbsp Lime juice
3 Tbsp Fish sauce
2 Tbsp Brown sugar
3 Tbsp Water
 
Salad:
60g salad mix
60g Savoy cabbage, shredded
160g uncooked Rice vermicelli
Fresh coriander and Vietnamese mint for garnish (optional)
 
Method:
1. To make Dipping Sauce: mix dipping sauce ingredients well in a small bowl and set aside.
2.To make pork Bun cha: Combine the pork mince, spring onion, coriander, garlic, fish sauce, brown sugar and white pepper in a large bowl and mix well.
3. Use tablespoon to make a small ball in hand and flatten.
4. Drizzle oil in a frying and cook the meat patties for 3 minutes on each side or until cook though.
5. While you are waiting for the pork to be cooked though, soak rice vermicelli in a hot boiling water for 5 minutes and drain (do not rinse under cold water). This should give you approximately 170g per person to serve!
6. Once pork is cooked, serve with salad mix, savoy cabbage, rice vermicelli and dipping sauce. Enjoy!
 
 
If you’re concerned your gut health issues might be coeliac disease this free self-assessment might help https://www.coeliac.org.nz/coeliac-disease/online-assessment

About author

Sachie is an International Author, TV personality and owner of the largest & most award-winning Cooking School in Australasia teaching Asian & Pacific Fusion Classes.

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