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Prawns with butternut rice, red curry cream and seaweed crisps

40 minutes

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Pizza recipes

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4 hours, 15 minutes

Fish recipes

Vietnamese bun cha ca

20 minutes

Vietnamese bun cha ca

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 20 minutes

Ingredients

100 g rice noodles
1.2 litres water
1 t fish sauce
1 t lemon juice
1 t sea salt, plus extra to taste
1 fresh chilli
500 g sustainably sourced, white-fleshed fish
2 t fresh coriander, chopped
½ lemon zest and juice
100 g breadcrumbs
Freshly ground black pepper to taste
350 g pork belly, skin removed
100 g green papaya, thinly sliced
Assorted fresh leaves

Method

Boil the rice noodles in salted water for 2 to 3 minutes. Drain and rinse under cold water.

Pour the water into a saucepan along with the fish sauce, lemon juice, palm sugar, sea salt, to taste, and chilli. Bring to the boil, then remove from the heat and set aside.

Finely chop the fish and mix it with the coriander, lemon juice and zest and breadcrumbs. Season to taste, then shape the mixture into small cakes using your hands and set aside.

Thinly slice the pork belly, then fry over a medium to low heat until crisp and most of the fat is rendered. Remove and set aside.

Fry the fish cakes in the pork fat over a medium heat until golden.

Place the fish cakes and crispy pork in rice bowls and top with thinly sliced papaya. Pour over the hot broth and serve with the noodles and leaves on the side.

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Prawns with butternut rice, red curry cream and seaweed crisps

Kelp, wakame and mussel broth

Tuna tartare, edamame bean and wakame salad with tofu and toasted garlic dressing

Garlic-butter roast chicken with guava pickle

Pork belly with maple-roasted guavas

Chilli and spice-stewed guavas and meringue

Guava and chocolate layer cake

Baked meringue apples with fluffy sabayon

Crispy lardon and spicy tomato risotto

Sweet coconut cream risotto

Marinara pizza

Vietnamese bun cha ca

Vietnamese bun cha ca

Ingredients

Method