Back in 2018, my wife, Rizqah, and I embarked on what would turn out to be the most remarkable holiday of our lives. We headed for Vietnam, encouraged by rumours of its people’s hospitality, its natural beauty, and the allure of a travel destination that’s easy on the South African budget.
As it turned out, our three weeks in the southeast Asian country would forever change how we travel, making cuisine an integral part of every adventure.
For some or other reason, I booked a food tour on our very first day in Ho Chi Minh City (Saigon), and we were led on a street food journey that had us eating local favourites on street corners, in inconspicuous alleyways, and in typical Vietnamese restaurants peppered with short plastic chairs, wobbly tables, and all the chilli and garlic we’d ever wanted.
This tour set the tone for the rest of our stay, and Vietnamese food has come to hold a very special place in our lives. In fact, I hardly go a month without making either phở, bánh mì, or this very recipe: bún gà.
Simply put, bún gà consists of juicy chicken patties, a punchy, clear sauce, fine vermicelli noodles, and a variety of accompaniments like spring rolls, mung bean sprouts, Vietnamese pickles, and coriander.
This simple, colourful dish showcases many of the staples of Vietnamese cooking, like lemongrass, lime juice, garlic, chilli, fish sauce, and rice vinegar.
Method
Step 1
Mix all the sauce ingredients together in a bowl until the sugar has dissolved, then set aside.
Step 2
Mix all the ingredients for the patties together in a bowl until the herbs and spices are evenly distributed. Refrigerate until you need to fry it.
Step 3
Prepare the noodles according to package instructions.
Step 4
Using your hands, shape the meat mixture into roughly six equally sized balls. Heat the oil in a heated large pan over medium-high heat. Add the meatballs and squash down slightly to form round patties. Cook for about 4 minutes on each side, making sure to char slightly.
Step 5
Assemble! Dish noodles into two bowls, and top with the juicy patties. Top with as many and as much of the sides as you want, and then pour the sauce over everything.
