A Western Twist on Bun Cha
This dish was made for us by our lovely friend My Hue (pronounced (Me Way) when we unexpectedly stayed on for dinner during a regular catch up visit. I was impressed by how quick and easy it was to make, and the light, fresh the flavor. The dish she made is called Cha, I believe that Bun Cha is used to refer to the inclusion of pork.
I have put my western twist on it, I am sure this version would not be considered traditional Vietnamese fare. The best way I can think of to describe it is a pork and noodle frittata.
Since our first taste of this dish it has become a regular item on our family menu.
- 500 grams of lean minced pork
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1 handful of coriander leaves chopped
- 100 grams rice vermicelli noodles - cooked, and drained
- 6-8 eggs lightly whisked
- harissa paste to serve
- Set the oven to heat to 170 degrees
- Boil a jug and place the vermicelli into a bowl
- Cover with the boiling water and let the noodles sit for 2 minutes until they soften
- Drain the noodles and set aside
- In a separate bowl mix together the pork, soy sauce, sugar and fresh coriander
- In another bowl crack the eggs and lightly whisk
- In a quiche dish, or pie dish, lay out the noodles and then put the pork over the noodles. Spread out to achieve an even coverage
- Pour the eggs over the top of the noodles and the pork. If 6 eggs does not cover the top of the mix crack and whisk the additional ones and add them also. Use a fork to poke the mixture around so that the eggs seep through some of the mix and don't just sit on top.
- Place in the oven for approximately 25 minutes. It is cooked when the egg has set and the Cha has a lovely golden colour
- Serve with some harrissa paste and vegetables of choice
You can buy Harissa from most good deli's or gourmet food stores, if you are unable to locate it substitute with a chilli paste, sauce or chilli jam
This post was originally posted on Jan 4 2012. I have updated the image and re-published it on 26/02/2016
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