Bun Cha (Shellfish-Free)

Instructions

1. 1Mince the 3 cloves of garlic and the 2 shallots very finely. In a medium bowl, combine the about 450 g ground pork, 1 tablespoon of the fish sauce substitute, 1/4 teaspoon of the 1 tablespoon sugar, the minced 3 cloves of garlic, and the minced 2 shallots. Mix everything together thoroughly with your hands until just combined, being careful not to overmix. Shape the mixture into 12-16 small, thin patties, each about 3.81 cm (4 cm) in diameter and 0.635 cm (0.6 cm) thick.
2. 2Heat the 1 tablespoon of vegetable oil in a 30.48 cm skillet over medium-high heat, until it reaches approximately 205°C (200°C); carefully place 6-8 of the pork patties into the hot skillet, ensuring they do not overcrowd the pan. Cook the patties for 3-4 minutes per side, until they are deeply browned on both sides and cooked through; the internal temperature of the patties should reach 71°C when measured with a meat thermometer. Remove the cooked patties from the skillet, set them aside on a plate, and repeat with any remaining patties.
3. 3Bring a large pot (e.g., a 6-quart pot) of water to a rolling boil over high heat, then carefully add the about 225 g rice noodles. Cook the noodles for 5-7 minutes, or until they are tender but still have a slight chew. Drain the cooked about 225 g rice noodles thoroughly in a colander, rinse them briefly with cool water to prevent sticking, and divide them evenly among four serving bowls.
4. 4In a small bowl, combine the remaining 2 tablespoons of fish sauce substitute, the remaining 2 3/4 teaspoons of the 1 tablespoon sugar, the 2 tablespoons of rice vinegar, and the 1 tablespoon of lime juice. Stir well with a spoon until the sugar is completely dissolved and the sauce is clear.
5. 5Wash the 1 head of lettuce and tear it into bite-sized pieces. Roughly chop the 1/2 cup of mint and the 1/2 cup of cilantro. Peel the 1 carrot and the 1 daikon radish, then cut them into thin matchsticks, approximately 5.08 cm (5 cm) long and 0.3175 cm (0.3 cm) thick.
6. 6Arrange the prepared lettuce pieces, chopped 1/2 cup mint, chopped 1/2 cup cilantro, carrot matchsticks, and daikon radish matchsticks around the rice noodles in each of the four serving bowls. Place the cooked pork patties on top of the noodles and greens in each bowl. Drizzle the prepared dipping sauce generously over all the ingredients in the bowls just before serving.

Substitutions

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