Date posted: 05/05/2021

Bun Cha

Tender aromatic grilled pork burger, served in a bun with sticky tamarind sweet & sour and Asian slaw

  • Serves 1
  • Timing: 10 mins
Votes: 1 Average: 5


Farmstead Red Tractor minced pork 160g
Garlic 10g
Root ginger 6g
Red chillies 12g
Squid Brand fish sauce 20ml
Coriander 10g
Mint 6g
Wing Yip rice noodles 20g
Red cabbage and carrot cole slaw 80g
Lime 1ea
Tate & Lyle caster sugar 30g
Spring onions 30g
Street Food sweet tamarind sauce 100ml
Heinz tomato ketchup 40ml
Red wine vinegar 10ml
Brioche burger bun 4.5" 1ea
Little Gem lettuce 1ea


  1. Place the minced pork into a mixing bowl and add 1/2 of the garlic, ginger, chilli, fish sauce, coriander and mint, then mix together to form two patties. Rub with oil and chargrill until cooked - keep warm.
  2. Deep fry the cooked rice noodles until crunchy, then set to one side.
  3. Mix together the remainder of the garlic, ginger, chilli, coriander, mint, slaw mix and juice from one lime and allow to steep, then add 5g sugar and mix with sliced spring onions - Set to one side.
  4. Heat the tamarind sauce with ketchup, red wine vinegar and the remaining sugar. - Reduce until sticky but flowing sauce.
  5. Toast the bun and layer the components - Finish with lots of fresh herbs like coriander or mint and a mopping sauce to finish.
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