A simple yet delicious dish originating from Hanoi derives its name from the combination of fresh spices and grilled pork (cha) served over fresh white rice noodles (bun).
Pork mince: 180 grams
Spring onions:1 tblsp
Fresh shallots: 2/3 of a tablespoon
Fish sauce: 1 teaspoon
Vegetable stock powder: ½ teaspoon
Fresh garlic: half a teaspoon (2 pinches)
Pepper: one pinch
Caramelise sugar: 1/2 teaspoon
Caramelised sugar mix: On a slow heat mix 200g brown cane sugar, 1 cinnamon stick and 5 star anise, slowly add 180 ml of water in a sauce pan until the mixture turns brown and thickens. A versitile mixture that’s perfect for anyone with a sweet-tooth, be sure to keep this mixture in the fridge and use sparingly.
In a mixing bowl add pork mince, 1 pinch of pepper, fresh shallots, spring onion, fish sauce vegetable stock powder and garlic. Add half a teaspoon of caramilised sugar and mix well. Be sure to get as much air from the mix as possible by hitting the mixture against the inside of the bowl, this helps the mix stick togther and infuses the flavours nicely.
Roll the mixture into small balls and flatten out to make small patties about one centimeter high and 3centimetres wide. Grill on a griddle or charcoal BBQ for seven minutes turing to cook evenly. Serve on a bed of fresh white rice noodles and enjoy.