Keto Bun Cha (Vietnamese Grilled Pork with Noodles)

Ingredients

• 1 lb Ground pork
• 4 medium Zucchini
• 2 tbsp Fish sauce
• 2 tbsp Rice vinegar
• 1 tbsp Lime juice
• 2 cloves Garlic
• 0.5 tsp Red chili flakes
• 8 large Lettuce leaves
• 0.25 cup Mint leaves
• 0.25 cup Cilantro

Instructions

1. 1Mince 1 clove of garlic. In a medium bowl, combine the 1 lb of ground pork, the minced 1 clove of garlic, and 0.25 tsp of red chili flakes. Mix gently until just combined, then form the mixture into 8 small patties, each about 1/2-inch thick.
2. 2Mince the remaining 1 clove of garlic. In a small bowl, combine the 2 tbsp of fish sauce, 2 tbsp of rice vinegar, 1 tbsp of lime juice, the minced 1 clove of garlic, and the remaining 0.25 tsp of red chili flakes. Stir well to combine all ingredients for the dipping sauce.
3. 3Heat a large 12-inch skillet or grill pan over medium-high heat (375-400°F / 190-205°C). Place the 8 pork patties in the hot pan and cook for 4-6 minutes per side, until golden brown and cooked through. The internal temperature of the patties should reach 160°F (71°C) when measured with a meat thermometer, and they should no longer be pink in the center.
4. 4While the pork cooks, use a spiralizer to transform the 4 medium zucchini into noodles. If you do not have a spiralizer, use a vegetable peeler to create long, thin ribbons from the zucchini.
5. 5Divide the zucchini noodles among 4 serving plates. Arrange two grilled pork patties on top of the zucchini noodles on each plate, then garnish each serving with 2 large lettuce leaves, 0.25 cup of mint leaves, and 0.25 cup of cilantro. Drizzle each serving generously with the prepared dipping sauce.

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