Bun Cha Vietnamese Pork Lettuce Wraps

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

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 well.

Place rice noodles in a heatproof bowl and cover with boiling water. Allow to soak for 8-10 minutes or until noodles are tender. Drain and run under cold 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 about 2-4 minutes each side or until cooked through.

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 mince, lemongrass, garlic and spring onion together. Season with salt and pepper and form into walnut sized meatballs. Cover and set aside. Boil a kettle for step 3.

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 well.

Place rice noodles in a heatproof bowl and cover with boiling water. Allow to soak for 8-10 minutes or until noodles are tender. Drain and run under cold 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 about 2-4 minutes each side or until cooked through.

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 mince, lemongrass, garlic and spring onion together. Season with salt and pepper and form into walnut sized meatballs. Cover and set aside. Boil a kettle for step 3.

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 well.

Place rice noodles in a heatproof bowl and cover with boiling water. Allow to soak for 8-10 minutes or until noodles are tender. Drain and run under cold 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 about 2-4 minutes each side or until cooked through.

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 mince, lemongrass, garlic and spring onion together. Season with salt and pepper and form into walnut sized meatballs. Cover and set aside. Boil a kettle for step 3.

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 well.

Place rice noodles in a heatproof bowl and cover with boiling water. Allow to soak for 8-10 minutes or until noodles are tender. Drain and run under cold 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 about 2-4 minutes each side or until cooked through.

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 mince, lemongrass, garlic and spring onion together. Season with salt and pepper and form into walnut sized meatballs. Cover and set aside. Boil a kettle for step 3.

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 well.

Place rice noodles in a heatproof bowl and cover with boiling water. Allow to soak for 8-10 minutes or until noodles are tender. Drain and run under cold 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 about 2-4 minutes each side or until cooked through.

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 mince, lemongrass, garlic and spring onion together. Season with salt and pepper and form into walnut sized meatballs. Cover and set aside. Boil a kettle for step 3.

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 well.

Place rice noodles in a heatproof bowl and cover with boiling water. Allow to soak for 8-10 minutes or until noodles are tender. Drain and run under cold 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 about 2-4 minutes each side or until cooked through.

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