Name: Hello Please’s bun cha
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 200 gm dried rice vermicelli; 80 gm bean sprouts; 1 Lebanese cucumber, cut into julienne on a mandolin; 1 small carrot, cut into julienne on a mandolin; ¼ small daikon, cut into julienne on a mandolin (120gm); 1 spring onion, thinly sliced; ¼ cup (loosely packed) Thai basil; ¼ cup (loosely packed) coriander; ¼ cup (loosely packed) mint; 1 red birdseye chilli, thinly sliced; Lime cheeks, to serve; Nuoc mam cham; 125 ml chicken stock (½ cup); 50 ml fish sauce (2½ tbsp); 30 ml lime juice (1½ tbsp); 25 gm caster sugar; 2 tsp finely chopped ginger; Pork patties; 500 gm coarsely minced pork; 60 ml sriracha sauce (¼ cup); 50 ml fish sauce (2½ tbsp); 2 tbsp vegetable oil

Hello Please’s bun cha

In addition to the pork patties we’ve got here, Brisbane restaurant Hello Please serves this with pork belly that’s been simmered in an aromatic stock, pressed overnight, then pan-fried.

Skip to Recipe

Serves 4

Prep

30M

Cook

10M

Total

40M

“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.

Ingredients

200 gm dried rice vermicelli

80 gm bean sprouts

1 Lebanese cucumber, cut into julienne on a mandolin

1 small carrot, cut into julienne on a mandolin

¼ small daikon, cut into julienne on a mandolin (120gm)

1 spring onion, thinly sliced

¼ cup (loosely packed) Thai basil

¼ cup (loosely packed) coriander

¼ cup (loosely packed) mint

1 red birdseye chilli, thinly sliced

Lime cheeks, to serve

Nuoc mam cham

125 ml chicken stock (½ cup)

50 ml fish sauce (2½ tbsp)

30 ml lime juice (1½ tbsp)

25 gm caster sugar

2 tsp finely chopped ginger

Pork patties

500 gm coarsely minced pork

60 ml sriracha sauce (¼ cup)

50 ml fish sauce (2½ tbsp)

2 tbsp vegetable oil

Method

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).

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).

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.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Aimee Jones

Ingredients

Method

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