Bun Cha

Ingredients

• 600g pork shoulder, cubed 3cm
• 2 lemongrass stalks, white part only, smashed
• 40g garlic, minced
• 30g shallots, minced
• 15g ginger, minced
• 30ml fish sauce
• 15ml lime juice
• 10g sugar
• 2 Thai bird chilies, minced
• 200g pork meatballs, 30g each
• 150g cucumber, julienned
• 1 bunch fresh mint
• 1 bunch cilantro
• 2 lime wedges
• For Service
• 100g rice paper, lettuce wraps alternative

Method

1. 1
   Marinate pork shoulder cubes in lemongrass, garlic, shallots, ginger, 15ml fish sauce, lime juice, sugar, and chili for 30 minutes at room temperature.
2. 2
   Thread pork onto bamboo skewers; grill over charcoal or high heat 8–10 minutes until caramelized and cooked through (internal temperature 68°C).
3. 3
   Grill meatballs separately 6 minutes, turning frequently, until caramelized throughout.
4. 4
   Arrange skewered pork and meatballs on platter; sprinkle with remaining 15ml fish sauce.
5. 5
   Serve with cucumber julienne, fresh herbs, rice paper, and lime wedges for self-assembly.