Pork Bún Chả

Steps

1. a full kettle to the boil.
2. Trim 1cm ends off bok choy, rinse leaves and thinly slice; thinly slice spring onion on an angle; roughly chop mint leaves and coriander leaves and stalks. Add all to a large bowl with the mung bean sprouts, toss to combine and set aside.
3. In a medium bowl, mix all pork bún cha ingredients together using clean hands and season with pepper. Scoop heaped tablespoons worth of mixture, roll into balls then flatten slightly into patties, about 1cm-thick.
4. Heat a drizzle of oil in a large fry-pan on medium heat and cook patties, in batches, for 3-4 minutes each side, until browned and cooked through. Remove from pan and set aside, covered, to keep warm between batches.
5. While patties cook, place vermicelli noodles in a large, heat-proof bowl and cover with boiling water. Stir to separate noodles and leave to soak for about 5 minutes, until soft and tender.
6. Drain noodles well, return to bowl and drizzle with sesame oil to prevent them sticking together. Snip in a few places with kitchen scissors to make them easier to eat. In a small bowl, combine all dipping sauce ingredients.
7. divide noodles, pork bún cha and Asian salad between plates or bowls. Garnish with remaining herbs and drizzle over dipping sauce.