BAMBINO® BABY CABBAGE BUN CHA
- 500g pork mince
- 4 shallots, chopped
- 1 tsp sea salt
- 2 tsp caster sugar
- small pinch Chinese five spice
- 2 tbs fish sauce
- 1 tbs oyster sauce
- 1 tbs kecap manis
- 100g rice vermicelli noodles
- Fresh herbs, like mint, coriander, basil
- 3 Qukes® baby cucumbers
- 1/2 cup boiling water
- 1/2 cup grated palm or caster sugar
- 1/2 cup White vinegar
- 80ml fish sauce
- 1 red chilli, finely chopped
- Separate 8 leaves from the cabbage, trimming around the core as you remove each leaf. Place the leaves into the fridge until ready to serve.
- Combine, mince, shallots, salt, sugar and five spice in a food processor. Process until combined. Add fish sauce, oyster sauce and ketcap manis. Season well with pepper and pulse until combined. Roll heaped tablespoons of the mixture into balls then flatten into patties. Place onto a tray.
- Cook the noodles following packet directions. Drain and refresh in cold water then drain well. Cut into shorter lengths with scissors.
- For the nuic cham, combine boiling water and sugar in a jug and stir to dissolve the sugar. Add the remaining ingredients and stir to combine.
- Preheat a barbecue plate or frying pan over medium-high heat, spray both sides of the patties with oil. Cook for 4 minutes each side until lightly charred and cooked through.
- To serve, top each Bambino® baby cabbage leaf with noodles and patties. Spoon over a little nuic cham and finish with herbs. Serve with remaining nuic cham.
Tip: You can drizzle with sweet chilli or hot chilli sauce instead of making the nuic cham.