Cha Bo with Banh Hoi
So my quest for all things with spice, zest and tang continues, as we venture into Vietnamese cuisine. They almost look like Vietnamese meatballs, I didn’t notice until I actually made the recipe myself. And we all know how much I love meatballs!
The nouc cham dipping sauce definitely completes the dish. The patties themselves are bursting with flavour from the cumin, fish sauce and coconut cream; but the sauce makes it come alive. Go on, give it a a go; you’ll love it! I’m not sure how authentic the recipe is, but if you have no idea what it meant to taste like, like I did, then you should find no problem with it at all 🙂
Cha Bo – Vietnamese Grilled Beef Patties
Print RecipeIngredients
- 3 tablespoons sesame seeds
- 1 teaspoon ground cumin
- 500g lean minced beef
- 1 garlic clove, finely chopped
- 4 spring onions, finely chopped, plus extra to serve
- 1 tablespoon fish sauce
- 2 tablespoons coconut cream
Nuoc cham dipping sauce
- 1 teaspoon rice vinegar
- 1 teaspoon caster sugar
- 1 garlic clove, finely chopped
- 1 small red chilli, seeds removed, finely chopped
- 1 teaspoon fish sauce
To Serve
- Banh Hoi, vermicelli sheets
- Coriander leaves
- Mint leaves
- Pickled carrot
- Lettuce leaves
Instructions
- Soak 16 bamboo skewers for 30 minutes.
- Stir sesame in a dry pan over medium heat for 1 minute. Add cumin and stir for 1 minute until fragrant and toasted. Transfer to a bowl, then mix well with remaining ingredients and a pinch of salt.
- Divide into 16 portions, then shape into 6cm patties. Cover and chill for 30 minutes.
- Meanwhile for the dressing, combine vinegar, sugar and 3 tablespoons water in a small pan. Bring to the boil, then reduce to low and simmer for 1 minute, stirring until sugar dissolves. Remove from heat and allow to cool. Stir in remaining ingredients.
- Heat a lightly oiled barbecue or chargrill pan on medium-high heat. Thread 2 patties onto 2 parallel skewers (to help them hold together). Repeat to make 8 skewers.
- Cook for 3 minutes each side until lightly charred but still slightly pink in the centre.
- Serve with banh hoi, herbs, lettuce, carrot and nuoc cham dipping sauce.
Notes
Recipe for beef patties by Tom Kime
Post updated 12 July 2020.
leaf (the indolent cook)
I love the presentation – so cute! Liking the sound of the flavours, too.
Mez
Oh my god I want to make these and make thai burgers – YUM
xox
msihua
Very pretty… pity I don’t do beef… 🙁
Hannah
Ooh, this looks and sounds utterly scrumptious!
Michelle chin
this can be used to make sandwiches
Danielle
I think it’s time to clean up the bb
Danielle
woops …bbq and take the cooking outside. They look delicious!
Heidi - Apples Under My Bed
These look so so delicious, Michele! I knew I’d swoon after reading the title 🙂
Heidi xo
Agnes
Hah yes they are just like meatballs. You’re the queen of meatballs! 😀
Winston
I love anything in skewers should make this for my next BBQ. The dipping sauce looks like “Chinese New Year” to me for some reason, I love it haha. Nice one =)
Tina @ bitemeshowme
yummmmmmmmmo! I love vietnamese food!
Lorraine @ Not Quite Nigella
These look delightfully good Shellie and so perfect to throw on the bbq!
InTolerant Chef
These look so good, and I would serve them on a green mango salad with heaps of the dipping sauce- yumm… great recipe!
Nic@diningwithastud
That dipping sauce sounds do great!