Beef Bun Cha

  • Difficulty: Medium
  • 40 minutes
  • 4 servings

The Vietnamese Buncha is originally made with pork. In our case, we’ve settled for beef, instead. The meat patties should be served on a bed of rice vermicelli noodles, although you could use wheat noodles, too. We’ve enhanced the whole combo with a lemony hot sauce. Feel free to garnish everything with thinly sliced raw veggies and sesame seeds.

Ingredients

8 ounces vermicelli (rice) noodles
hot water
1 tablespoon vegetable oil
2 tablespoons lemongrass, thickly sliced
1 tablespoon ginger, diced
2 garlic cloves
1 pound ground beef
1 teaspoon salt
1 teaspoon pepper
2 teaspoons sugar
1/2 teaspoon fish oil
1 cup of water
2 garlic cloves, crushed
1 teaspoon chili, finely chopped
1 teaspoon lemon juice

Steps

  1. Add the noodles to a bowl, cover them with hot water and let them soak for 10 minutes.
  2. Add the vegetable oil, lemongrass, ginger, and garlic cloves to a blender. Blend.
  3. Add the ground beef, salt, pepper, 1 teaspoon of sugar, and the fish oil to a bowl. Mix until even using a fork.
  4. Shape patties using the meat mixture. We’ve ended up with 12.
  5. Heat 1-2 teaspoons of vegetable oil in a grill pan over high heat and add the patties. Fry them for 4-6 minutes on both sides.
  6. Add the water, crushed garlic, chili, and lemon juice to a small bowl. Mix until even.
  7. Serve the meat patties on a bed of noodles. with the hot sauce. Sprinkle with sesame seeds and garnish with lime, thinly sliced radishes, carrot, chili, and cucumber.

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