Vietnamese Bun Cha

92 cookbooks

Southeast Asian cuisine knows how to pack big flavor, and this noodle dish delivers with tons of fresh herbs, spicy chilies, savory garlic, and a key umami ingredient: fish sauce. The meatballs are laced with honey, which helps them form a golden brown crust when seared.

Chef'd Meal-Kit Available

Serves 2

24 Ingredients

1 Carrot

1/2 oz Basil

2 tbsp Fish Sauce

1 Persian Cucumber

4 Green Onion

1 tsp Tamari sauce

2 tbsp Sugar

1/2 oz Cilantro

2 tbsp Rice Vinegar

1/2 oz Fresh Mint

1 Lime

2 tbsp Fish Sauce

2 tbsp Sugar

3 Thai Chilies

2 tbsp Honey

1 pckg Rice Noodles

12 oz Ground Pork

2 tbsp Rice Vinegar

4 Garlic

2 Shallot

2 piece Romaine Lettuce

1/2 tsp Salt

1/4 tsp Black Pepper

1 tbsp Salt

17 Steps

Steps 1

Preheat oven to 375 degrees F.

Steps 2

Thinly slice Green Onion across and add to medium bowl. Mince Shallot and add to bowl. Mince Garlic and add half to bowl and reserve second half. Remove leaves from Cilantro. Mince half and add to bowl. Leave remaining half whole for garnish.

Steps 3

Thinly slice Romaine Lettuce and hold for garnish.

Steps 4

Peel Carrot and cut in half. Slice into quarter inch thick slices. Next, lay slices stacked on cutting board and slice quarter inch thick slices to create sticks. Do not peel cucumber and repeat same slicing process as the carrots. Plate next to carrot sticks.

Steps 5

Mix one teaspoon of the Rice Vinegar with the Sugar in a small bowl until dissolved. Drizzle vinegar sugar mixture over carrots and cucumber to pickle, and hold for plating.

Steps 6

Add Honey, Tamari sauce, Salt, and Black Pepper and one teaspoon of Fish Sauce to the medium bowl with the shallot, green onions, garlic, and minced cilantro.

Steps 7

Mix well and then gently fold in Ground Pork. Roll twelve small meatballs of equal size. Place on a plate and put in freezer for fifteen minutes.

Steps 8

Bring eight cups of water with Salt to a boil in a medium saucepan. Once water is at a fast boil, add Rice Noodles. Stir and cook for five to six minutes until cooked but still with a little bite.

Steps 9

Drain noodles and lightly rinse with cold water. Drain completely.

Steps 10

In a small saucepan, mix remaining Sugar, Rice Vinegar, Fish Sauce, lime juice, and remaining garlic and one cup of water. Bring to a quick boil and remove from heat.

Steps 11

Bring to a quick boil and remove from heat. Thinly slice Thai Chilies across, discard stems and add slices to sauce.

Steps 12

Heat a medium saute pan with an oven proof handle over medium high heat. Add one tablespoon of oil and sear the meatballs on two sides for three minutes each side. Be sure not to burn them.

Steps 13

Place saute pan in the oven and cook for nine minutes until cooked through and caramelized.

Steps 14

Remove from oven and hold until plating. Remove and roughly chop mint and basil leaves, and discard stems. Mix herbs together and hold for garnish.

Steps 15

Divide the noodles between two bowls in the center. Sprinkle chopped herbs around the noodles inside the rim of the bowls. Position the carrots and cucumbers side by side on one side of the bowl. Lay sliced romaine and the cilantro over the noodles, centered.

Steps 16

Spoon the sauce over each dish evenly. Toss ingredients together right before serving.

Steps 17

Serve and enjoy!