LUXE / HEALTH sticky pork Bun Cha…

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Not quite a salad, not quite a stir-fry…this Vietnamese Bun Cha will tantalise your tastebuds!  It’s the perfect quick weeknight meal if you’re looking for something that tastes naughty, but is really quite nice.  Enjoy!

x A

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LUXE / HEALTH Sticky Pork Bun Cha
(Serves 2-3)


500g pork mince
6 spring onions, finely sliced
1 generous tbsp. raw honey
2 tbsp. fish sauce
2 garlic cloves, crushed
1/2 packet vermicelli noodles
Handful of fresh mint, chopped roughly
Handful of fresh coriander, chopped roughly
1/2 cup unsalted peanuts (cashews would be super tasty too!)
Handful of bean sprouts (optional)
Coconut oil

For the dressing:

Juice of 2 limes (you may just need the one, so taste the dressing as you go)
1 red chilli, finely diced
1/2 cup coconut sugar
2 tbsp. fish sauce
2 garlic cloves, crushed
Dash of sesame oil
1/4 cup cold water


  • To begin, cook the rice noodles in boiling water according to packet directions, then rinse well, drain and set aside to cool.
  • Preheat your oven to 180 and place the peanuts on a baking tray.  Roast for a few minutes until they begin to brown a little, then set aside.
  • In a large bowl, combine the pork, onions, honey, fish sauce and garlic.  Use your hands to form 12 small patties, then place in the fridge to firm up while you prep the dressing.
  • In a small jug, combine the lime juice, chilli, coconut sugar, fish sauce, garlic, sesame oil and water and stir well.  Once the sugar has dissolved, it’s ready, so taste then set aside.
  • Heat a little coconut oil in a fry pan, then cook the pork patties for 3-4 minutes on each side until cooked through.  The honey will begin to caramelise, making the pork nice and sticky.
  • To serve, place 3-4 patties on a bed of the vermicelli noodles, drizzle with the chilli dressing and sprinkle with chopped coriander, mint, peanuts and bean sprouts.

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