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Vietnamese Chicken 'Bun Cha'

Vietnamese Chicken 'Bun Cha'

with Pickled Veggies and Vermicelli Noodles

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This traditional Vietnamese dish was a huge hit in our test kitchen! From the moist, easy -to-make chicken patties , to the sweet tangy spice of the dipping sauce and the no-fuss vermicelli rice noodles, we added extra fragrant herbs to round out this taste sensation. Satisfying in so many ways!

Allergens:Seafood/Fruit de MerFish/Poisson

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Chicken

1 unit

Shallot

10 g

Garlic

10 g

Cilantro

10 g

Mint

1 tbsp

Fish Sauce

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

1 unit

Lime

1 tbsp

Chili Garlic Sauce

113 g

Carrot

1 unit

Mini Cucumber

150 g

Vermicelli Rice Noodles

Not included in your delivery

2 tsp

Sugar*

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2226 kJ
Calories532 kcal
Fat16 g
Saturated Fat4 g
Carbohydrate72 g
Sugar4 g
Dietary Fiber3 g
Protein28 g
Cholesterol107 mg
Sodium28 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Grater
Kettle
Zester
Medium Bowl
Large Non-Stick Pan
Small Bowl
Whisk
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce.* Peel and finely grate the shallot(s) (TIP: Keep whole for easier grating). Mince or grate the garlic. Pick the mint leaves from the stems, then finely chop half the leaves. Cut the cucumber(s) in half lengthwise, then slice into 1/4-inch pieces. Zest, then juice the lime(s). (Bring a kettle of water to a boil.)

2

In a medium bowl, combine the chicken, shallots, garlic, chopped mint, lime zest and half the fish sauce. Season with pepper. Divide the chicken mixture into 8 equal portions. Roll them into balls then flatten them into patties.

3

Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the chicken patties. Cook until golden brown 2-3 min per side. (TIP: Cook to a minimum internal temperature of 175°F.**)

4

Meanwhile, in another medium bowl, whisk together the remaining fish sauce, lime juice, chili garlic sauce and 2 tsp sugar (double for 4 ppl). Reserve half the dressing in a small bowl. Set aside. Add the carrots and cucumber to the medium bowl and toss together. Set aside.

5

In a large bowl, combine the noodles with enough boiling water to cover. Set aside until the noodles are tender and cooked through, 2-3 min. Drain, then rinse the noodles under room temperature water. (TIP: Rinsing the noodles will prevent them from sticking together.)

6

Roughly chop the cilantro. Divide the noodles, chicken patties and the carrot and cucumber salad between bowls. Top with the remaining mint and cilantro. Serve with the chili garlic dressing.