Bun Cha Recipe

Ingredients
1 tablespoon grated palm sugar
2 tablespoons fish sauce
2 garlic cloves, coarsely chopped
2 stems lemongrass, pale section only, finely chopped
2 French shallots, peeled, coarsely chopped
500g pork mince
200g dried rice stick noodles
Vegetable oil, to grease
100g bean sprouts
Fresh basil sprigs, to serve
Lettuce leaves, to serve
Dipping sauce
80ml (1/3 cup) fish sauce
125ml (1/2 cup) fresh lime juice
2 teaspoons grated palm sugar
2 long fresh red chillies, seeded, finely chopped

Method
Step 1. Stir the palm sugar and fish sauce in a saucepan over low heat for 2 minutes or until the sugar dissolves. Set aside to cool completely.
Step 2. Place the garlic, lemongrass and shallot in a mortar and use a pestle to form a paste.
Step 3. Place palm sugar mixture, garlic mixture and mince in a bowl. Stir to combine. Cover. Place in the fridge for 4 hours to marinate.
Step 4. Meanwhile, to make the dipping sauce, whisk the fish sauce, lime juice, palm sugar and chilli in a bowl until combined.
Step 5. Place the noodles in a bowl. Cover with boiling water and set aside for 5-10 minutes or until tender. Drain and divide among bowls.
Step 6. Shape 2-tablespoon portions of the mince mixture into patties. Lightly brush a chargrill or barbecue grill with oil. Preheat on medium. Cook half the patties for 3-4 minutes each side or until lightly charred. Repeat with remaining patties.
Step 7
Top noodles with patties. Serve with bean sprouts, basil, lettuce and dipping sauce.