Pork bun cha with mango salad and vermicelli

Serves: Serves 2
Prep: 10 minutes
Cooks In: 20 minutes

Pork bun cha with mango salad and vermicelli

I adore this recipe – the Pork Bun Cha (little meatballs with vermicelli noodles) are inspired by my travels around Vietnam and the mango and raw bok choy salad is fresh, light, crunchy and zesty with a sweet, sour and salty nuoc cham dressing.

Mix the pork bun cha ingredients and shape into patties in advance, making this super quick when you’re ready to cook. If you’d like this yummy recipe (and lots of others) AND all of the ingredients delivered to your door, check out My Food Bag! This recipe serves 2, however you can easily increase the quantities to serve more people.


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Pork bun cha

  • pork mince 300g
  • salt ½ teaspoon
  • brown sugar 1 teaspoon
  • shallot ½, finely diced
  • garlic 1 clove, minced
  • ginger 1 teaspoon, finely grated


  • dried mung bean vermicelli noodles (glass noodles) 100g
  • sesame oil drizzle

Nuoc cham dressing

  • lime juice of 1
  • sweet chilli sauce 1 tablespoon
  • fish sauce or soy sauce 1 tablespoon (use GF soy sauce if required)
  • water 1 tablespoon
  • garlic 1 clove, minced
  • chilli ½, finely chopped (remove seeds if you don't like heat)

Mango salad

  • mango 1 firm rip, peeled and diced 1cm
  • shallot ½, finely diced
  • baby bok choy 3, finely sliced (discard bottom 1cm of the stem)
  • carrot 1, peeled and grated or cut into thin matchsticks
  • mung bean sprouts 1-2 handfuls
  • sesame seeds 2 teaspoons
  • fish sauce or soy sauce 1-2 teaspoons, to taste (use GF soy sauce if required)
  • lemon juice of 1

To serve

  • fresh herbs (coriander, mint or thai basil would all work) 1/2 cup chopped


BRING a full kettle to the boil. If you’re planning on using the BBQ, preheat the hotplate.

1. In a medium bowl, mix all pork bun cha ingredients together using clean hands and season with freshly ground black pepper. Use a tablespoon measure to roll into small balls then flatten slightly. Heat a drizzle of oil in a large fry-pan on medium heat (or on the BBQ hotplate) and cook patties for 3–4 minutes each side, until browned all over and just cooked through.

2. Place vermicelli noodles in a medium, heat-proof, bowl (or a pot) and pour over boiling water to cover. Stir and leave to soak for about 5 minutes until soft and tender, then drain and rinse under cold water to prevent them sticking together. Snip in a few places with kitchen scissors to make them easier to eat and toss with a little drizzle of sesame oil.

3. In a small bowl, mix all nuoc cham dressing ingredients together.

4. To make the salad, combine mango, shallot, bok choy, carrot, mung bean sprouts and sesame seeds in a medium bowl. Just before serving add fish sauce and lemon juice and toss to combine.

To serve, divide noodles, pork bun cha and mango salad between plates. Garnish with fresh herbs and drizzle over nuoc cham dressing.

Nutritional Information Per Serving
68.9 g
Total Fat
17.5 g
37.4 g