Bun Cha Vietnamese Pork Lettuce Wraps

Peel and dice garlic. Dice spring onion. In a large bowl mix pork mince, lemongrass, garlic and spring onion together. Season with salt and pepper and form into meatballs. Cover and set aside. Boil a kettle for step 3.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Peel and grate or julienne carrot. Tear iceberg lettuce into pieces big enough for wraps. Cut lime in half. Slice cucumber. Dice chilli. Pick coriander & mint leaves and dice, discarding roots. For nuoc cham, combine herbs, chilli (to taste), fish sauce/rice vinegar/brown sugar, a squeeze of lime juice(to taste). Mix until sugar is dissolved.

Tip! Leave out the chilli if you prefer less spice or to make the dish kid friendly.

Place noodles in a heat proof bowl and cover with boiling water. Allow to soak for 8-10 minutes or until noodles are tender. Drain and run under water to stop the cooking process and set aside.

Heat a pan on medium-high heat with a drizzle of oil. Add meatballs and flatten slightly with a spatula, cook for 2-3 minutes each side or until cooked through.

Tip! You might have to cook the meatballs in batches.

Divide lettuce wraps between plates. Top with vermicelli noodles, meatballs, carrot, cucumber and nuoc cham. Enjoy!

Peel and dice garlic. Dice spring onion. In a large bowl mix pork mince, lemongrass, garlic and spring onion together. Season with salt and pepper and form into meatballs. Cover and set aside. Boil a kettle for step 3.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Peel and grate or julienne carrot. Tear iceberg lettuce into pieces big enough for wraps. Cut lime in half. Slice cucumber. Dice chilli. Pick coriander & mint leaves and dice, discarding roots. For nuoc cham, combine herbs, chilli (to taste), fish sauce/rice vinegar/brown sugar, a squeeze of lime juice(to taste). Mix until sugar is dissolved.

Tip! Leave out the chilli if you prefer less spice or to make the dish kid friendly.

Place noodles in a heat proof bowl and cover with boiling water. Allow to soak for 8-10 minutes or until noodles are tender. Drain and run under water to stop the cooking process and set aside.

Heat a pan on medium-high heat with a drizzle of oil. Add meatballs and flatten slightly with a spatula, cook for 2-3 minutes each side or until cooked through.

Tip! You might have to cook the meatballs in batches.

Divide lettuce wraps between plates. Top with vermicelli noodles, meatballs, carrot, cucumber and nuoc cham. Enjoy!