Pork Bun Cha with Mango Salad and Vermicelli

Steps

1. a full kettle to the boil. Preheat BBQ hot plate to medium (if using).
2. In a medium bowl, mix all pork bun cha ingredients together using clean hands and season with 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. Cook bun cha for 3–4 minutes each side, until browned all over and cooked through. Alternatively cook on BBQ hot plate.
3. Place vermicelli noodles in a medium, heat-proof, bowl and pour over boiling water to cover. Stir and leave to soak until soft and tender, about 5 minutes then drain. Snip in a few places with kitchen scissors to make them easier to eat and toss with a drizzle of sesame oil.
4. In a small bowl, mix all nuoc cham dressing ingredients together.
5. 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.
6. Divide noodles, pork bun cha and mango salad between plates. Garnish with Thai herbs and drizzle over nuoc cham dressing.