One meal in particular takes me straight back to Hanoi - the famous' Bun Cha' – Vietnamese meatballs. Traditional Bun Cha does pork two ways - a pork meatball and strips of pork belly. At home, I simplify the method by combining my cuts with a meat grinder. I grind a portion of shoulder meat together with belly to replicate the flavour in one meatball and halve the work in the traditional dish. Because my family rate them so highly - I make a big batch and freeze some for another mid week, easy dinner. Bun Cha is served with a generous pile of fresh gut-loving medicinal herbs, a sweet and salty fish sauce broth and vermicelli noodles. The recipe is new on our blog - the link is in the bio above.