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
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
1 Prep
Trim and finely slice the springonion.
Add the beefmince into a large bowl.
Add the gingerpowder, garliconionpowder, springonion 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.
2 Make sauce
Peel and mince the garlic.
Squeeze the juice of the lime into a small bowl.
Add the garlic, sweetchillisauce and soysauce to the bowl.
Mix well and set aside.
3 Soak vermicelli
Boil a kettle.
Add the ricevermicelli 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.
4 Prep
Meanwhile, finely chop the peanuts.
Peel and slice the carrot into thin matchsticks.
Separate the Bostonlettuce leaves.
Finely slice the chilli(spicy!).
Pick the coriander and mint leaves and discard the stems.
Tip!Strapped for time? Grate the carrots instead.
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.
6 Serve
Serve the BeefMince 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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