Grilled pork and sugar snap pea bun cha
Prep time: 30 minsTotal time: 
Grilled pork and sugar snap pea bun cha
This is a classic Vietnamese street food featuring pork patties, noodles, fresh herbs, pickled veggies and a tangy, sweet sauce called nuoc cham. We’ve added sugar snap peas for some extra crunch, but lettuce is also commonly used
Prep time: 30 minsTotal time: 
Spencer Lengsfield
Spencer Lengsfield
Ingredients
For the pork patties
- 1 x 500g pack 10% fat pork mince
- 1 tbsp fish sauce
- 2 tsp caster sugar
- 3 spring onions, finely chopped
- 3 garlic cloves, finely crushed
- 1 tbsp vegetable oil
For the dressing
- 3 tbsp caster sugar (or to taste)
- juice of 3 limes, plus extra wedges to serve, if liked
- 2 tbsp fish sauce
- 1 tbsp light soy sauce
- 2 garlic cloves, finely crushed
- 1 red chilli, finely chopped (or to taste)
To serve
- 125ml rice vinegar
- 2 tbsp caster sugar
- 1 large carrot, peeled and cut into matchsticks
- 200g dried rice vermicelli noodles
- 200g sugar snap peas, halved
- handful coriander, leaves picked
Step by step
-
For the quick-pickled carrots, mix 250ml warm water with the rice vinegar, 2 tablespoons of sugar and a big pinch of salt. Stir until the sugar and salt have dissolved, then pour over the carrot matchsticks and set aside for at least 1 hour before draining.
-
Meanwhile, make the pork patties. Mix the pork mince with the fish sauce, sugar, spring onions, garlic and some seasoning. Shape into 12 roughly equal patties.
-
Heat the oil in a large frying pan or griddle pan over a medium heat. Add the patties and cook for 5 minutes on each side or until golden brown and cooked through. You may need to do this in batches. Alternatively, cook them in an air fryer at 200°C for 12-15 minutes, flipping halfway. While the patties cook, put the sugar and lime juice for the dressing in a small bowl. Whisk until the sugar has dissolved. Add 80ml water, the fish sauce, soy sauce, garlic and chilli. Put the noodles in a heatproof bowl and pour over just-boiled water to cover. Soak according to pack instructions.
-
To serve, divide the drained noodles among bowls. Top with the quick-pickled carrots, sugar snap peas, pork patties, coriander and lime wedges, if using. Spoon over the sauce or serve in dipping bowls.
