Air Fryer Bun Cha (Vietnamese Noodle Bowl)

Chicken Patties

• 400g chicken mince
• 1 tbsp fish sauce
• 1 tbsp oyster sauce
• ¾ tbsp brown sugar
• 5–6 cloves garlic, finely grated
• ½ stick lemongrass, finely chopped
• ¼ onion, finely chopped
• Good pinch of salt and black pepper

Dipping Sauce (for the noodles / patties)

• 125–150ml water
• 2½ tbsp caster sugar
• 50ml fish sauce
• Juice of ½–1 lime
• 2 bird's eye chillies, finely sliced
• Spring onions, finely sliced

To Serve

• Rice vermicelli noodles, cooked
• Fresh herbs and lettuce

Directions

• Mix all the chicken patty ingredients until well combined and slightly sticky, then shape into small flattened patties.
• Air fry the patties at about 200C/400F for roughly 12–14 minutes, flipping halfway, until golden, lightly charred and cooked through.
• Make the dipping sauce: stir the water, caster sugar and fish sauce until the sugar dissolves, then add the lime juice, sliced chillies and spring onions. Taste and adjust the sweet, sour and salty balance.
• Cook the rice vermicelli per the packet. Serve the noodles and patties with fresh herbs, dunking everything in the spicy, sweet, tangy dipping sauce.

NOTE: Roughly a 14-minute cook in the air fryer. The method is reconstructed from the video (the reel has no narration), so treat the steps as a guide. From Ange P. on Instagram.