Bún Chả-Inspired Vietnamese Bento With Cranberry Nước Chấm
Serves 4
Ingredients
Lemongrass Pork Patties
450g lean minced pork
2 stalks lemongrass, tender white part only, very finely minced
1 shallot, finely minced
4 cloves garlic, finely minced
2 spring onions, finely chopped
2 Tbsp fish sauce
2 Tbsp oyster sauce
1 Tbsp palm sugar, finely chopped
½ tsp freshly ground black pepper
Brown Rice Vermicelli & Fresh Vegetables
140g dried brown rice vermicelli
1 cucumber, cut into thin batons
120g lettuce
1 handful fresh mint leaves
1 handful coriander leaves
1 handful of Thai basil or other Vietnamese herbs, if available
Cranberry Nước Chấm
120ml sweet young coconut water
50ml fish sauce
50ml fresh lime juice or rice vinegar
3 Tbsp whole cranberry sauce
2 small cloves garlic, finely minced
1–2 bird’s eye chillies, thinly sliced, or to taste
½ carrot, julienned
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METHOD
Combine all ingredients for pork patties, mix thoroughly and refrigerate for at least 30 minutes. Divide the mixture into 14 small patties and flatten slightly. Traditionally, bún chả is cooked over charcoal, giving the pork its characteristic smoky, caramelized edges. For this simplified version, preheat the air fryer to 200°C and cook the patties for approximately 5 minutes per side, or until nicely caramelized and cooked through.
Cook the vermicelli according to package instructions. Rinse immediately under cold water to stop the cooking and prevent the noodles from sticking. Drain well and set aside. To make the cranberry nước chấm, whisk together the coconut water, fish sauce, lime juice and whole cranberry sauce until well combined. Stir in the garlic, chili and julienned carrot. Set aside for a few minutes to allow the flavors to develop. Taste and adjust the seasoning if needed.
To assemble and serve: Divide the brown rice vermicelli among four portions. Add the lemongrass pork patties, cucumber, lettuce and plenty of fresh herbs. Keep the cranberry nước chấm separate until ready to eat.
To enjoy bún chả-style, divide the nước chấm among four small bowls. Add a pork patty to the sauce, followed by a little lettuce, cucumber, fresh herbs and a few strands of vermicelli. Enjoy a little of everything together, adding more to the dipping sauce as you go.
| Nutrition (Per Serve): Calories 323; total carbohydrate 47.6g; dietary fiber 3.5g; total sugar 17g; protein 27g; total fat 2.9g; saturated fat 0.9g; cholesterol 73mg; sodium 2039mg. |