Beef bun cha

Beef bun cha

Serves

6

Prep Time

10

Cook Time

12

Ingredients

500 g beef mince

1 clove garlic, crushed

1 small bunch garlic chives, chopped

1 tbsp chopped coriander

2 tsp fish sauce

1 tbsp golden syrup

Method

  • Place the beef mince, garlic, garlic chives, coriander, fish sauce, golden syrup and a little salt and pepper in a large bowl. Using your hand bring the mixture together and knead lightly until combined.
  • Shape mixture into about 16 small patties.
  • Add enough oil to a medium-sized, heavy based frypan to come one-third of the way up the side of the pan. Heat the oil over a moderately-high heat.
  • Cook the patties in batches until golden and cooked through. Drain on absorbent paper. Allow the oil to reheat between batches. Serve on lettuce leaves or Chinese spoons with a drizzle of sweet chilli sauce.

Tips

  • Buying and storing mince: refer to use-by-dates on packaged mince and use well within that time. Loose mince purchased from the butcher is best used within 1 to 2 days of buying it.
Vector Smart Object-ai Where to buy?