Beyond Meat Bun Cha:

Vietnamese Meatless Meatballs with Noodles and Salad
Time to ditch the knife and fork and get stuck in!
Cals 747 · Prot 31 · Carbs 79 · Fat 33
Vegan
Try Hello Chef Now
30 min
photo
Time to ditch the knife and fork and get stuck in!
Cals 747 · Prot 31 · Carbs 79 · Fat 33
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
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

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.

Before you start

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

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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