Cheat’s Pork Bun Cha

Add the rice stick noodles to a large bowl and pour over enough boiling water to completely cover the noodles. Soak for 8-10 minutes, or until soft. In the last 1-2 minutes of cook time, add the snow peas to the water and blanch until just tender. Drain really well. TIP: Be sure to add the suggested amount of noodles to ensure you dish is balanced, just the way we planned it!

While the noodles are soaking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the pork mince and cook, breaking up with a wooden spoon for 3-4 minutes or until browned. TIP: Carrot is traditionally served raw in a Vietnamese bun cha but you can cook it along with the pork mince if you’d prefer.

Add the garlic and spring onion to the pork mince and cook for 1 minute or until fragrant. Add the kecap manis mixture and stir to coat the pork. Season with black pepper and remove from the heat.

Divide the rice stick noodles and snow peas, carrot and cucumber between bowls. Top with the kecap manis pork mince. Drizzle any remaining juices from the kecap manis pork mince over the bowls.