AT A GLANCE
"I always go to Hello Please when I visit Brisbane, mostly for the bun cha. Could you ask for the recipe?" - Jonathan Chen, Byron Bay, NSW
In addition to the pork patties we've got here, Hello Please serves this with pork belly that's been simmered in an aromatic stock, pressed overnight, then pan-fried.
REQUEST A RECIPE
To request a recipe, email email@example.com or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.
|01||For nuoc mam cham, bring ingredients to a simmer in a small saucepan over medium-high heat, then remove from heat and stand to cool (15-20 minutes).|
|02||For pork patties, mix pork, sriracha and fish sauce in a large bowl by hand until well combined and sticky. Roll into 16 balls and place on a tray lined with baking paper, pressing to flatten slightly. Heat oil in a large frying pan over medium heat and fry patties, turning once, until lightly charred and cooked through (3-4 minutes each side).|
|03||Blanch noodles in a saucepan of boiling salted water until almost tender (1-2 minutes). Drain, refresh in cold water and drain well. Divide noodles among bowls and add a pile each of bean sprouts, cucumber, carrot, daikon and spring onion. Top with pork patties, dress with nuoc mam cham, finish with herbs, chilli, lime to taste and serve with remaining nuoc mam cham.|