Lucknow x Vietnam
Seekh kebab bun cha
Hanoi grills pork over charcoal, Lucknow grills mutton on skewers. The smoke is the same language.
60 minTime
31 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original625kcalsame
31 gproteinsame
5 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Stir the sugar into the warm water until dissolved. Add the fish sauce, lime juice, garlic and chilli, then the carrot and papaya. Leave 20 minutes.
- 2Toast the besan in a dry pan on low heat for 2 minutes. Mix the mutton with the onion, ginger garlic paste, green chilli, garam masala, chilli powder, salt, besan and a handful each of chopped mint and coriander. Knead 3 minutes and chill 15 minutes.
- 3Wet your hands and press the mince onto skewers in long thin kebabs.
- 4Grill on a smoking grill pan brushed with oil on high heat for 8 to 10 minutes, turning, until charred and no pink remains inside. Baste with ghee.
- 5Cook the vermicelli in boiling water for 3 minutes, drain and rinse cold.
- 6Slide the kebabs off the skewers into bowls of the dip. Serve with noodles, lettuce, herbs and cucumber for dipping and wrapping.
Serve it like this
Serve the kebabs in small bowls of dip, with a platter of noodles, herbs and lettuce beside them so everyone can build their own bites.
