Pork bun cha with mango salad and vermicelli

BRING a full kettle to the boil. If you're planning on using the BBQ, preheat the hotplate.

In a medium bowl, mix all pork bun cha ingredients together using clean hands and season with freshly ground black 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 (or on the BBQ hotplate) and cook patties for 3–4 minutes each side, until browned all over and just cooked through.

Place vermicelli noodles in a medium, heat-proof, bowl (or a pot) and pour over boiling water to cover. Stir and leave to soak for about 5 minutes until soft and tender, then drain and rinse under cold water to prevent them sticking together. Snip in a few places with kitchen scissors to make them easier to eat and toss with a little drizzle of sesame oil.

In a small bowl, mix all nuoc cham dressing ingredients together.

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.

To serve, divide noodles, pork bun cha and mango salad between plates. Garnish with fresh herbs and drizzle over nuoc cham dressing.