Bún chả chay - Caramelized Impossible™ Beef Made From Plants

Name: Bún chả chay - Caramelized Impossible™ Beef Made From Plants
Prep time: 1 h 15 min
Cook time: 30 min
Total time: 1 h 45 min
Yield: 4 servings
Ingredients: 2 carrot; 2 kohlrabi; 2 tsp salt; 2 tbsp granulated white sugar; ¼ cup white vinegar; 1.5 lbs Impossible™ Beef Made From Plants; 2 tbsp vegan fish sauce; 1 tbsp vegan oyster sauce; 1/4 tsp nước màu syrup; 1 tsp mushroom broth powder; 1 tbsp sugar; 1 shallot; 2 pinches MSG; 1/4 tsp black pepper; ½ cup vegan fish sauce; ½ cup granulated white sugar; 4 cups water; 1 lime; 3 cloves garlic; 1 bird’s eye chili; 6-8 leaves green leaf lettuce; 2 cilantro; rice vermicelli noodles

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Prep Time
1 hr 15 mins
Cook Time
30 mins
Total Time
1 hr 45 mins
Servings
4 servings
Course
Main Course
Cuisine
Vietnamese

Bún chả chay - Caramelized Impossible™ Beef Made From Plants

Joseph Taylor

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

Quick Pickled Kohlrabi and Carrot

2 carrot peeled, and sliced, medium
2 kohlrabi peeled and sliced, medium
2 tsp salt for 15 min
2 tbsp granulated white sugar
¼ cup white vinegar

Caramelized Impossible Beef Meatballs

1.5 lbs Impossible™ Beef Made From Plants 680 g (2 packages
2 tbsp vegan fish sauce
1 tbsp vegan oyster sauce
1/4 tsp nước màu syrup or molasses
1 tsp mushroom broth powder stock granules
1 tbsp sugar
1 shallot ~1/4 cup, medium, diced
2 pinches MSG
1/4 tsp black pepper finely ground

Dipping Sauce/Broth

½ cup vegan fish sauce
½ cup granulated white sugar
4 cups water
1 lime juiced

Garnishes:

3 cloves garlic minced (not crushed)
1 bird’s eye chili Thai chili pepper, finely sliced
6-8 leaves green leaf lettuce
2 cilantro finely chopped (tender stem can be used, sprigs
rice vermicelli noodles bún tươi, cooked (375 g package, fine

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Instructions

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Quick Pickled Kohlrabi and Carrot

In a large bowl, mix together sliced kohlrabi, carrot, and 2 tsp salt. Mix until well coated and let sit for 15-20 minutes to extract excess water to get a crunchier pickle. Mix every 5-10 min to get an even extraction. (At this point, you can begin marinating the Impossible Beef meatballs)
Rinse and drain, then return to the mixing bowl. Add 2 tbsp sugar and ¼ cup vinegar, and mix well to combine. Transfer to a container and let pickle in the fridge. You can eat this immediately, but best to wait at least an hour for the veg to absorb the flavour.

Caramelized Impossible Beef Meatballs

In a large mixing bowl, combine two packages of Impossible Beef, 2 tbsp of vegan fish sauce, 1 tbsp of vegan oyster sauce, ¼ tsp nước màu syrup (or molasses), 1 tsp mushroom broth powder, 1 tbsp sugar, 1 diced medium shallot, 2 pinches MSG, and ¼ tsp ground black pepper. Mix well and let marinate for about 30 minutes.
To cook, scoop into 3 tbsp sized balls, and shape to a flattened round shape. This should make about 18 meatballs. Cook in a nonstick pan over medium heat, flipping to caramelize both sides until cooked through. Remove from heat and set aside.

Dipping Sauce/Broth

In a small pot, combine ½ cup vegan fish sauce, ½ cup granulated sugar, and 3.5 cups water. Heat until the sugar is dissolved. Add the juice of one lime once sugar is dissolved.
When serving this dish, heat the dipping sauce through (as desired, you can bring to a boil and your ingredients will cool it as you eat anyway).

Garnishes

To cook your noodles, bring a large pot of water to a boil, then add the rice vermicelli noodles. Cook until tender and chewy, but not overcooked (about 5 minutes). Drain and immediately rinse with cold water. I usually pre-separate the noodles into serving sized clumps for easier serving. Set aside to drain in a colander while you prepare the remaining ingredients.
Chop your garlic and chili and place in a small bowl for people to add to their bowls as desired. Chop lettuce to bite sized pieces, and finely chop cilantro. Set all the garnishes in the middle of the table for people to grab as desired.

To serve:

In individual bowls, spoon about 1 cup of the warmed dipping sauce, then add garlic, chili pepper, and cilantro (as you like it). Add the caramelized Impossible Beef meatballs, then the quick pickled kohlrabi and carrot, and eat with the lettuce and noodles. Dip the noodles and lettuce into the dipping sauce and enjoy, getting a bite of everything as you eat!

Notes

Nước màu translates to "colour water", which is typically made with caramelizing sugar until you have a deep amber colour. A lot of people make this at home and don't use a concentrated syrup, which would mean you use about 1 tbsp for this dish, but I'm using the concentrated syrup bought at the Asian market. If you don't have access to this but you have molasses, use molasses. They have a similar flavour profile and will add colour to your caramelized meatballs!