Bun cha with sizzling meatballs
- Adam Bush
Published: January 22, 2019 at 4:55 PM
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Serves 3
Easy
Total time: 30 mins
+ chilling
A star rating of 5 out of 5.1 ratingRate
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Make our punchy Vietnamese-inspired dish with fiery pork meatballs for a refreshing, low-calorie midweek meal
Low calorie
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Try these bun cha with sizzling meatballs, then check out our vegetarian meatballs and more meatballs recipes.
Ingredients
Nutrition
-
2 nests vermicelli rice noodles
-
a handful bean sprouts
blanched
-
2 Little Gem lettuces
cored and torn
-
a handful sugar snap peas
blanched
-
1 carrot
shredded
-
½ a small bunch mint
leaves torn
-
½ a small bunch thai basil or regular basil
MEATBALLS
-
250g pork mince
-
1 clove garlic
crushed
-
thumb-sized piece ginger
grated
-
1⁄2 red chilli
finely chopped
-
1 tbsp fish sauce
-
1 tbsp vegetable oil
DRESSING
-
1 ½ tbsp fish sauce
-
1 ½ tbsp soft light brown sugar
-
1½ limes
zested and juiced
Nutrition: per serving
-
kcal308
low
-
fat12.3g
-
saturates3.4g
-
carbs26.3g
-
sugars14.2g
-
fibre4.2g
-
protein20.8g
-
salt2.7g
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Method
-
step 1
Tip the mince, garlic, ginger, chilli and fish sauce into a large bowl. Season lightly, mix well and form into 9 balls. Chill for 15 minutes.
-
step 2
Cook the noodles following pack instructions, drain really well and run under cold water until completely cold, then drain again.
-
step 3
Whisk together the dressing ingredients.
-
step 4
Divide the noodles between plates and put all the vegetables in piles on top. Spoon over 3⁄4 of the dressing and top with herbs. Chill.
-
step 5
Heat the oil in a frying pan over a medium heat, then fry the meatballs for 8-10 minutes or until well browned and cooked through.
-
step 6
Remove the bowls from the fridge, add the meatballs on top and spoon over the remaining dressing and a few more herbs.
Check out our best Vietnamese recipes
Authors
Adam BushDeputy food editor
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