Bun Nem Nuong – Honey Cakes with Rice Noodles

This is a typical dish of the kind found in many food stalls in Vietnam. The rice noodles and dressing are always served cold. Only the meatballs are freshly fried and poured warm over them. The fried onions can be prepared a day in advance.

Peel the onions, cut in half and cut into half rings and carefully separate the layers from each other and place in a bowl, pour the flour over it and mix very carefully with your fingers (the onions should not be pressed too hard).

Heat plenty of oil in a saucepan and fry the onions in portions until they are nice and brown, then lift out of the oil with a slotted spoon, drain well and degrease on kitchen paper and season with a little salt.

Put the sugar together with the fish sauce in a saucepan, finely chop and add the chilli pepper, then bring everything to a boil and simmer until the sugar has completely dissolved, then season with lime juice and let cool down completely.

Scald the rice noodles with boiling water and let them steep for about 10 minutes, then strain, rinse with cold water and drain well and then place in a bowl and cut several times with the scissors and also let cool down well.

Put the minced meat in a bowl, add the chives cut into rings and all the other ingredients, form very small meatballs out of them (so that you can handle them easily with the chopsticks) and in a pan in a little oil on both sides for 3 Fry minutes - be careful, the honey risks burning them quickly.

Use the multi-grater to slice the cucumber into strips. Chop the peanuts and coarsely grind them with the chopper. Pluck the mint leaves and roughly chop.

Put the rice noodles in a shallow bowl, spread the cucumbers on the edge. Add the honey cakes in the middle, pour the dressing over everything, sprinkle with fried onions and peanuts and top with a little fresh mint.