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Grilled Meat With Rice Noodle Salad

This is my take on Vietnamese Bun Cha, a classic street-food of Hanoi. It is a scrumptious grilled meat patty eaten with rice noodle salad, simply amazing! Part of the recipe was adapted and inspired from a cookbook by Mai Pham, Pleasures of the Vietnamese Table.

Grilled Meat Patties With Rice Noodle Salad


Rice Noodle Salad
200 grams, Dried Rice Sticks (Bun), cooked and drain well
1 Head Green Lettuce Leaves, picked
1 Bunch Mint Leaves, picked
1 Bunch Asian Basil, picked
1 Large Cucumber, shredded
2 to 3 Carrots, shredded
1/2 Cup Roasted Peanuts, chopped
200 grams Bean Sprouts (Optional)

Chili Lime Sauce (Dressing)
5 Thai Chilies, chopped
4 Tbsp Sugar
1 Clove Garlic, chopped
2 Tbsp Lime Juice
3 to 4 Tbsp Fish Sauce
1/2 Cup of Warm Water

Chili Lime Sauce: In a small bowl, combine warm water and sugar. Stir until the sugar dissolved. Then mix in the chilies, garlic, lime juice and fish sauce.

Meat Patties
500 g Ground Pork or Beef
2 Stalks Lemongrass, finely chopped/minced
2 Shallots, minced
1 Clove of Garlic, minced
2 Scallions (White Part), finely chopped
1 Tbsp Fish Sauce
1 Tbsp Sugar
1/4 tsp Ground Black Pepper
1 tsp Sea Salt


Combine the ground meat, lemongrass, shallots, garlic, scallions, sugar, fish sauce, black pepper, and sea salt in a bowl. Refrigerate the meat mixture for about 2 to 3 hours, or overnight.

Using your moistened hands, shape the meat mixture into oval (about 1 ½ to 2 Tbsp of meat) shape patty. Pan-Grill the meat patties until the meat is done and the edges are nicely charred on both sides. Remove the meat from the pan and serve immediately with the accompaniments.


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