Vietnamese Bun Cha Vermicelli Salad
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
44 mins
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Servings
4
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Calories
687 kcal
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Course
Main Course
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Cuisine
Vietnamese
Vietnamese Bun Cha Vermicelli Salad
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Experience the flavours of Vietnam with these juicy little pork meatballs served with fresh pickles and salad over soft rice noodles. It's a perfect combination of meaty, sweet, salt and soft rice noodles. A healthy way to enjoy any mealtime.
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Ingredients
For the Bun Cha
- 1 lb ground pork (500g) (minced)
- 2 shallots (finely diced)
- 1 lemongrass stalk (white only, very finely chopped)
- 1 chilli (finely chopped)
- 10 cilantro stalks (finely chopped)
- ½ tsp white pepper
- 1 tsp salt
- 1 tsp ginger (crushed)
- 1 tsp garlic (crushed)
For the pickles
- 1 cup boiling water
- ½ cup sugar
- 1 tsp salt
- 1 cup rice vinegar (or white vinegar)
- 2 carrots (peeled and finely julienned)
- 1 cup daikon radish (peeled and finely julienned)
- 1 cup green cabbage (sliced)
For the Nuoc Mam Dam (dressing)
- ¼ cup sugar
- 1 cup boiling water
- 3 tbsp fish sauce (from anchovies)
- ½ cup rice vinegar (or white vinegar)
Other Ingredients
- 3 tbsp peanut oil (or vegetable)
- 6 cups cooked vermicelli rice noodles (1½ cups per person)
- 4 spring onion (thinly sliced)
- 1 cup cherry tomatoes (halved - or slices of tomato for each bowl)
- mint (small bunch)
- cilantro (small bunch)
Instructions
To make the Bun Cha
- Using your hands mix together the pork, shallots, lemongrass, chilli, cilantro, pepper, salt, ginger and garlic. Roll a small ball, a little smaller than a ping-pong ball. Repeat with all the pork mix, then refrigerate while you prepare everything else.
To make the pickles
- Add the boiling water to a bowl then add the sugar and salt and whisk to dissolve. Add the vinegar and whisk again to combine. Pop in the fridge to cool completely.
- Meanwhile, julienne the carrot and daikon and slice the cabbage. When the vinegar mix is cooled, combine with the vegetables and return to the fridge.
To make the Nuoc Mam Dam (dressing)
- Add the sugar to a bowl along with the boiling water, fish sauce and vinegar. Whisk to dissolve the sugar and set aside to cool completely.
To make the salad bowl
- Cook the fresh or dried vermicelli rice noodles to the packet instructions and drain with cold water to stop the cooking process. Set aside until needed.
- Add the oil to a frying pan over a moderate heat. Arrange the pork balls in the pan and cook for 3-4 minutes each side until browned all over and cooked through.
- In a large bowl, arrange the rice noodles, then top with a few bun cha.Squeeze the pickles to drain the excess liquid then arrange next to the bun cha.Add some sping onion, tomato, mint and cilantro and serve alongside a small bowl (about ½ cup per person) of the Nuoc Mam Dam dressing to pour over just before eating.
Nutrition Information
Show Details
Calories
687kcal
(34%)
Carbohydrates
86g
(29%)
Protein
24g
(48%)
Fat
26g
(40%)
Saturated Fat
9g
(45%)
Cholesterol
82mg
(27%)
Sodium
2169mg
(90%)
Potassium
781mg
(22%)
Fiber
4g
(16%)
Sugar
19g
(38%)
Vitamin A
5555IU
(111%)
Vitamin C
44mg
(49%)
Calcium
77mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 687 kcal
% Daily Value*
| Calories | 687kcal | 34% |
| Carbohydrates | 86g | 29% |
| Protein | 24g | 48% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 82mg | 27% |
| Sodium | 2169mg | 90% |
| Potassium | 781mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 19g | 38% |
| Vitamin A | 5555IU | 111% |
| Vitamin C | 44mg | 49% |
| Calcium | 77mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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