Bun Cha originated from Hanoi in Vietnam. This tasty sweet, sour, lightly spicy dish is so moorish, you find yourself going back for more. I use biodynamic beef which has been marinated in garlic, lemongrass and fish sauce, then seared on a hot pan. Served on rice noodles and topped with carrot, cucumber, mint, asian eschallots, roasted peanuts and crispy shallots. The best part is mixing everything together and getting the yummy dressing which pools in the bottom of the bowl.
My husband and I travelled to Vietnam a few years ago and the flavours of this dish brings me back, its the perfect hot weather comfort food, it fills you up without weighing you down.
Contains: Peanuts and peanut products, Fish and fish products (eg fish sauce)
About your cook, Michelle (Fairlight)
I'm a passionate home cook, recruitment manager and new mum who also has a side business 'Forage Sydney' hosting rogue dinner party dining experiences. There's nothing better than using seasonal, organic or free range ingredients to create delicious and nutritious food; this is what I strive to do both at home and for others. My food style is mixed, having travelled to many countries and sampling lots of interesting food, I tend to take inspiration from these experiences as a whole rather than pinpoint a specific cuisine, as long as it's tasty and makes you feel good! My Opa was a Dutch pastry chef so I have a penchant for both sweet and savoury. I'm looking forward to creating delicious meals for you, your friends and family.