Beyond Meat Bun Cha:

Vietnamese Meatless Meatballs with Noodles and Salad
Time to ditch the knife and fork and get stuck in!
1,128 Reviews
Cals 738 · Prot 35 · Carbs 90 · Fat 29
Vegan
Try Hello Chef Now
30 min
Beyond Meat Bun Cha: Vietnamese Meatless Meatballs with Noodles and Salad
Time to ditch the knife and fork and get stuck in!
1,128 Reviews
Cals 738 · Prot 35 · Carbs 90 · Fat 29
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Meatballs
Spring onion
40 Grams
Panko bread crumbs
20 Grams
Ginger powder
4 Grams
Brown sugar
5 Grams
Soy sauce 9*
10 ML
Vegetable oil
1 Tbsp
Beyond Meat patty
2 Piece
Sides
Salted peanuts 1*
40 Grams
Carrot
1 Piece
Boston lettuce
1 Piece
Large red chilli
1 Piece
Fresh coriander
15 Grams
Fresh mint
10 Grams
Rice vermicelli
100 Grams
Sauce
Garlic cloves
1 Piece
Lime
2 Piece
Sweet chilli sauce
40 ML
Soy sauce 9*
20 ML
Water
15 ML
Salt
0.5 Tsp

Allergens

*9 Soya, *1 Peanuts
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.

Before you start

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

Instructions

Prep meatballs

1 Prep meatballs

Finely slice the spring onion. Crumble the patties into a large bowl. Add the panko bread crumbs, ginger powder, spring onion, brown sugar and the first load of soy sauce. With clean hands, knead until all the ingredients are fully combined. Divide the mixture into 10/15/20 pieces and shape each piece into a meatball. Refrigerate.
Make sauce

2 Make sauce

Peel and mince the garlic into a bowl. Squeeze the limes into the bowl. Add the sweet chilli sauce and the second load of soy sauce. Mix with a splash of cold water, season with salt and set aside.
Tip! Making the sauce in advance takes the harsh edge off the raw garlic.
Prep

3 Prep

Finely chop the peanuts. Peel and slice the carrot into thin matchsticks. Wash and separate the Boston lettuce. Finely slice the chilli. Pick the coriander and mint leaves.
Soak vermicelli

4 Soak vermicelli

Add the rice vermicelli to a pot or bowl and cover with boiling water. Stir once, then 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.
Fry meatballs

5 Fry meatballs

Heat a pan over a medium heat with a drizzle of oil. Once hot, add the meatballs and fry for 5 min or until browned all over. Cover with a lid and cook for 2 min further or until cooked through.
Serve

6 Serve

Divide the individual components among bowls or plates and enjoy either as a salad or as finger food (wrap a meatball, some noodles, herbs, carrots and peanuts in a lettuce leaf before dipping the lot in the sauce).
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