Beyond Meat Bun Cha:

Vietnamese Meatless Meatballs with Noodles and Salad

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Instructions

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1 Prep meatballs

Finely slice the spring onion. Crumble the patties into a large bowl. Add the panko bread crumbs, ginger powderspring 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. 

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2 Make sauce

Peel and crush 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.

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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. 

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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.

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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.

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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). 

Tips for fussy eaters

Serve the meatballs over boiled rice.

Pro tip

Making the sauce in advance takes the harsh edge off the raw garlic.

Time to ditch the knife and fork and get stuck in!

Cooking Time: 30 min

Cals 747 · Prot 31 · Carbs 79 · Fat 33

Dairy-Free

Ingredients

Number of people

Meatballs

Spring onion 40 Grams
Panko bread crumbs 20 Grams
Ginger powder 4 Grams
Brown sugar 5 Grams
Soy sauce 10 ML
Vegetable oil 1 Tbsp
Beyond Meat patty 2 Piece

Sides

Salted peanuts 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 20 ML
Water 15 ML
Salt 0.5 Tsp

Time to ditch the knife and fork and get stuck in!

Cooking Time: 30 min

Cals 747 · Prot 31 · Carbs 79 · Fat 33

Dairy-Free

Instructions

photo

1 Prep meatballs

Finely slice the spring onion. Crumble the patties into a large bowl. Add the panko bread crumbs, ginger powderspring 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. 

photo

2 Make sauce

Peel and crush 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.

photo

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. 

photo

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.

photo

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.

photo

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). 

Tips for fussy eaters

Serve the meatballs over boiled rice.

Pro tip

Making the sauce in advance takes the harsh edge off the raw garlic.

Ingredients

Number of people

Meatballs

Spring onion 40 Grams
Panko bread crumbs 20 Grams
Ginger powder 4 Grams
Brown sugar 5 Grams
Soy sauce 10 ML
Vegetable oil 1 Tbsp
Beyond Meat patty 2 Piece

Sides

Salted peanuts 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 20 ML
Water 15 ML
Salt 0.5 Tsp
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