Beef Bun Cha & Bean Thread Noodles

with Fresh Veg, Nuoc Cham & Chilli

25 min

Difficulty: 1/3

Vietnamese

Slurp your way through these slippery bean thread noodles that have soaked up every drop of a tangy, cult-favourite dressing. Fresh mint and a cheeky hit of chilli bring a vibrant zing to the savoury beef, proving that light meals can still be total flavour heavyweights. It’s basically a Vietnamese-style holiday in a bowl, minus the long-haul flight.

Allergens

Wheat

May contain traces of allergens

Soy

Eggs

Gluten

Fish

Utensils

Large Non-Stick Pan

Tags

Dinner-bowls

Cuisine-spotlight

Pan-asian-plates

Around the world

Ingredients

Bean Vermicelli Noodles

Beef mince

250 g

Fine Breadcrumbs

1 packet

Asian bbq seasoning

1 sachet

Carrot

Cucumber

Lime

Garlic

Long Chilli

Sweet chilli sauce

1 packet

Fish sauce & rice vinegar mix

1 packet

Gourmet Leaf Mix

Mint

1 packet

Olive oil

1 drizzle

Egg

1 piece

Hot water

2 tbs

Preparation

Boil the kettle. Place bean vermicelli noodles in a medium heatproof bowl.
Add enough boiling water to cover noodles. Cover and set aside until tender, 4-6 minutes.
Drain, rinse and return to bowl with a drizzle of olive oil.

Meanwhile, in a medium bowl, combine beef mince, Asian BBQ seasoning, fine breadcrumbs, the egg and a pinch of salt.
Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate.

In a large frying pan, heat a drizzle of olive oil over medium-high heat.
Add meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).

While meatballs are cooking, using a vegetable peeler, thinly slice carrot into ribbons.
Thinly slice cucumber into half-moons.
Slice lime into wedges.
Finely chop garlic. Thinly slice long chilli (if using).

In a small bowl, microwave the garlic and a drizzle of olive oil until fragrant, 10 second bursts.
To garlic oil, add sweet chilli sauce, fish sauce & rice vinegar mix, a generous squeeze of lime juice and the hot water. Stir until well combined.

Divide bean vermicelli, carrot ribbons, cucumber and gourmet leaf mix between bowls.
Top with beef meatballs and pour over nuoc cham dressing.
Garnish with chilli, tear over mint and serve with any remaining lime wedges. Enjoy!

Nutrition per serving

571

kcal

Calories

2390

Energy (kJ)

20.8

Fat

6.4

of which saturates

58.4

Carbohydrate