Bun Cha – Grilled Pork Meatballs With Herbs and Rice Noodles

Back home after 3 weeks in Vietnam, with bags full of new food inspiration!  This dish is a staple of Hanoi’s Streetfood and i fell in love instantly. It’s simplistic, yet full of authentic asian flavor. Recipe

  • Ground Pork
  • Whole Eg
  • Shallot
  • Chopped Garlic
  • Chopped Chili
  • Fresh herbs: Coriander, Perilla, Mint
  • Leaf lettuce
  • Thin Rice Noodles
  • Scallions
  • Bean Sprouts
  • Fresh lime juice or Rice vinegar
  • Fish sauce
  • Sugar
  • Water

Steps coming soon…



Happy Birthday – Gyoza dumplings

Happy birthday Food By Munk!!

Well… time flies and the last year has been a blast! To celebrate here is a recipe for gyoza dumplings. I had my first taste of gyoza whilst visiting my sister in Japan, back in 2003. The most common filling is ground pork and cabbage, but i basically fill them with whatever i feel like on the day.


  • Gyoza wrappers
  • Ground Pork
  • Cabbage
  • Onion
  • Ginger
  • Garlic
  • Soy sauce
  • rice vinegar
  • Sugar
  • Sesame oil

Finely chop the cabbage, onion, ginger and garlic. Combine with the ground pork, soy, rice vinegar, sugar and sesame oil.

Place a spoonful of the mixture in the middel of a gyoza wrapper, put water on the edge and wrap around to create a half circle. fold the edge to create creases (search youtube if in doubt).

Heat a pan with a small amount of oil. Add the dumplings and fry until golden brown. Add a small amount of water and cover the pan with a lid to steam the dumplings for a couple of minutes.

Mix equal parts soy and rice vinegar with some sugar and a couple dops of sesam oil to create a nice dipping sauce.

Serve with a bean sprout salad (I will get a recipe up some other day..).