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.
