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.
A simple to make version of Bun Cha. A quick and easy family meal.
Author: Kyrstie Barcak - A Fresh Legacy
Recipe type: Main
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
I have also modified this recipe by adding grated zucchini 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