What’s for Dinner – Bun Cha Bowls

Dear Joy Readers

This awesome Vietnamese dish is one out of Jamie Oliver’s new comfort food cookbook. There is a lot of chopping for the prep but once that is all done it is quick and easy and so worth it. It is a great dish to have if you have friends coming over, everyone can sit round the table and create their own Bun Cha bowl.

1 large handful of unsalted peanuts
1/4 white cabbage
1 bunch fresh mint
1/2 bunch fresh basil
4 spring onions
1/2 iceberg lettuce
200g beansprouts
1/2 cucumber
2 carrots
150g vermicelli noodles
8 large raw shell on king prawns
200g pork belly skin removed
1 onion
4 tablespoons Hoi sin sauce

3 fresh red chillies
2 heaped tablespoons golden caster sugar
2 tablespoons white wine vinegar
4 tablespoons fish sauce
2 limes

So the easiest way is to Assemble everything into little bowls first and then cook the meat at the last-minute. So here we go.

First make the dressing. Finely chop two of the chilled and place in a large clean glass jar with the sugar, fish sauce, vinegar, lime juice and 100 ml of boiling water. Put the lid on and shake until the sugar dissolves.

Bun Cha dressing

Toast the peanuts in a frying pan and then smash them up in a mortar and pestle and place in a bowl. Very finely slice the cabbage and place in a bowl with 4 tablespoons of the dressing and an extra swig of the vinegar and scrunch together. Pick the mint and basil leaves into bowls of cold water. Trim and finely slice the spring onions and the remaining chilli, shred the lettuce and put it all on a plate with the beansprouts. Halve the cucumber lengthways and remove the seeds with a spoon and then slice. Peel and grate the carrots. Pour the boiling water over the noodles cover and leave for 5 minutes then refresh under cold water.

Bun Cha Garnishes

Peel the prawns leaving the tail intact, run your knife down the back remove the vein and then run the knife down again and butterfly them. Chop the pork belly quite finely and fry in a hot pan until golden while you peel and finely slice the onion, then add it to the pan. Fry for 5 minutes then throw in the prawns. Cook for a final couple of minutes then add the Hoi sin sauce to glaze everything then put on a plate.

Bun Cha meat

Place all your ingredients in the middle of the table with the glass jar of dressing and let everyone build their own Bun Cha Bowl.


The Joy Girls xx

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