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Speedy Free-range Vietnamese-style Pork Bun Cha
Prepared to be whisked off to Hanoi with this Vitenamese-inspired Bun Cha. You'll make your own meatballs with juicy free-range British pork mince, honey, ginger and garlic. Dress carrot ribbons with a fresh and tangy chilli sauce. Serve the noodles in a delicate and warming broth.
Ready in 20
High protein
5 plants
Serving size
Ingredients
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 1 chilli
- 1 unwaxed lime
- 1 carrot
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 80g mangetout
- 1 pak choi
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 100g brown rice noodles (Brown Rice Flour, Water)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 25g honey
- 300g free-range pork mince
Nutritional Information
Calories: 667
Protein: 40g
Carbs: 62g
Fat: 29g
Ingredients
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 tbsp rice vinegar (use half) (Rice Vinegar, Salt)
- 80g mangetout (use half)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp chilli paste (use half) (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 25g honey (use half)
- 1 chilli (use half)
- 1 carrot (use half)
- 1 unwaxed lime (use half)
- 1 pak choi (use half)
- 150g free-range pork mince
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
Nutritional Information
Calories: 669
Protein: 39g
Carbs: 65g
Fat: 28g
Speedy Free-range Vietnamese-style Pork Bun Cha
Prepared to be whisked off to Hanoi with this Vitenamese-inspired Bun Cha. You'll make your own meatballs with juicy free-range British pork mince, honey, ginger and garlic. Dress carrot ribbons with a fresh and tangy chilli sauce. Serve the noodles in a delicate and warming broth.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / 200C fan / gas 7
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out another medium saucepan, a peeler, a sieve, a measuring jug, a medium bowl & a large bowl
Make the meatballs & cook the noodles
- Add the pork mince to the large bowl, along with half the honey, half the ginger & garlic paste and a generous pinch of salt and pepper
- Mix well and shape into 10 meatballs. Add the pork meatballs to the lined baking tray and bake for 15 mins
- Meanwhile, add the noodles to the saucepan of boiling water, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water
Make the carrot salad
- Peel the carrot into ribbons. Halve the lime. Deseed and finely dice the chilli
- Squeeze the juice from the lime into the medium bowl, then add the carrot, vinegar, diced chilli and remaining honey. Mix well and season with salt
Build the broth
- Trim and thinly slice the pak choi. Halve the mangetout
- Heat the other medium saucepan with 1 tsp oil on medium-high heat. Once hot, add the mangetout and pak choi and cook for 3-4 mins, until lightly charred
- Add 500ml boiling water (250ml for 1 person) to the saucepan, along with the stock powder, tamari and remaining ginger & garlic paste
- Simmer for 1-2 mins, until the stock has dissolved and the veg is soft. Season to taste
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Share the noodles and broth between bowls, topped with the meatballs and carrot salad. Drizzle over the chilli paste and any juices from the carrot bowl
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