Beef Mince Bun Cha

Vietnamese Meatballs with Noodles and Salad
Bun cha is a Vietnamese dish consisting of meat, rice noodles and herbs wrapped in a lettuce leaf.
256 Reviews
Cals 642 · Prot 47 · Carbs 53 · Fat 28
Global Eats
30 min
Beef Mince Bun Cha: Vietnamese Meatballs with Noodles and Salad
Bun cha is a Vietnamese dish consisting of meat, rice noodles and herbs wrapped in a lettuce leaf.
256 Reviews
Cals 642 · Prot 47 · Carbs 53 · Fat 28
Global Eats
Ingredients
Meatballs
Lean beef mince
350 Grams
Spring onion
40 Grams
Ginger powder
4 Grams
Garlic onion powder
4 Grams
Salt
0.5 Tsp
Vegetable oil
1 Tbsp
Toppings
Rice vermicelli 10*
50 Grams
Salted peanuts 1*
40 Grams
Large red chilli
1 Piece
Boston lettuce
1 Piece
Carrot
1 Piece
Fresh coriander
15 Grams
Fresh mint
10 Grams
Sauce
Garlic cloves
1 Piece
Lime
1 Piece
Sweet chilli sauce
40 ML
Soy sauce 9*10*11*
20 ML

Allergens

*10 Wheat, *1 Peanuts, *9 Soya, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2683 / 642
Fats (g) 28.4
of which saturated (g) 8.7
Carbohydrates (g) 53
of which sugars (g) 17.4
Fibers (g) 8.6
Proteins (g) 47
Salt (g) 6.3
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

  • Trim and finely slice the spring onion.
  • Add the beef mince into a large bowl.
  • Add the ginger powder, garlic onion powder, spring onion and a generous pinch of salt.
  • With clean hands, knead until all the ingredients are fully combined.
  • Divide the mixture into 10 pieces.
  • Shape each piece into a meatball.
  • Refrigerate.
Tip! Make the meatballs up to 24 hours in advance.
Make sauce

2 Make sauce

  • Peel and mince the garlic.
  • Squeeze the juice of the lime into a small bowl.
  • Add the garlic, sweet chilli sauce and soy sauce to the bowl.
  • Mix well and set aside.
Soak vermicelli

3 Soak vermicelli

  • Boil a kettle.
  • Add the rice vermicelli to a pot or bowl and cover with boiling water.
  • Stir once.
  • Cover with a lid or cling film.
  • Leave to soften for 4-5 min.
  • Drain once tender and run under cold water to stop them from sticking together.
Prep

4 Prep

  • Meanwhile, finely chop the peanuts.
  • Peel and slice the carrot into thin matchsticks.
  • Separate the Boston lettuce leaves.
  • Finely slice the chilli (spicy!).
  • Pick the coriander and mint leaves and discard the stems.
Tip! Strapped for time? Grate the carrots instead.
Fry meatballs

5 Fry meatballs

  • Heat a large non-stick pan over a medium heat with a drizzle of oil.
  • Once hot, add the meatballs.
  • Fry for 5 min or until browned all over.
  • Cover with a lid.
  • Cook for 2 min further or until cooked through.
Serve

6 Serve

  • Serve the Beef Mince Bun Cha: Vietnamese Meatballs with Noodles and Salad as individual components.
  • Enjoy either as a salad or as finger food.
  • For finger food, wrap a meatball, some noodles, herbs, carrots and peanuts in a lettuce leaf.
  • Dip the lot in the sauce.
Tip! As mint is a strong flavour, you may wish to use less of it, or even leave it out all together.
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