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Milly's Summer Catalogue

Bun Cha - Vietnamese Meat Balls from The Cafe

As featured on Tuesday the 18th of June's Show


INGREDIENTS


Meatballs
250g pork mince
1 Tsp fish sauce
2 tsp white sugar
1/3 cup finely chopped spring onions
1 clove garlic, minced
Pinch of white pepper and salt
2 tsp lemongrass paste


Nuoc Cham - Dressing
3 Tsp white sugar
3 Tsp fish sauce
2 Tsp rice wine vinegar
2 Tsp lime juice
85ml water
1 birds eye chilli, seeded and finely chopped
3 cloves garlic, finely chopped


Garnish
100g vermicelli noodles, cooked
Big handful beansprouts
Few lettuce leaves, shredded
Julienned carrot and daikon
Handful of coriander and mint
Sliced red chilli
Lime wedges

METHOD


Dressing: Mix together and marinade for 30 minutes before serving.


Meatballs: Mix all ingredients together in a bowl, then shape into 10 mini balls with your hands. Heat oil in a pan over medium high heat. Add meatballs and cook for 2 1/2 minutes or until golden. Flip, cook 2 minutes then remove.


To serve: Place noodles in bowl. Top with a handful of beansprouts, lime wedge, lettuce, carrots and radish. Place meatballs on top, sprinkle with coriander and mint, and chilli (optional). Spoon over a generous amount of the dressing.