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Vietnamese Chicken 'Bun Cha'
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Vietnamese Chicken 'Bun Cha'

Vietnamese Chicken 'Bun Cha'

with Pickled Veggies and Vermicelli Noodles

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!

Allergènes:
Anchois

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes
DifficultéFacile

Ingrédients

quantité par portion

250 g

Poulet maigre haché

1 pièce(s)

Échalote

10 g

Ail

10 g

Coriandre

10 g

Menthe

1 cs

Sauce de poisson

(Contient Anchois)

1 pièce(s)

Lime

1 cs

Sauce aux piments et à l’ail

113 g

Carotte

1 pièce(s)

Mini concombres

150 g

Vermicelle de riz

Pas inclus dans votre livraison

2 cc

Sucre*

Huile*

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Informations nutritionnelles

Énergie (kJ)2226 kJ
Énergie (kcal)532 kcal
Graisses16 g
dont saturés4 g
Glucides72 g
dont sucres4 g
Fibres3 g
Protéines28 g
Cholestérol107 mg
Sel28 mg

Ustensiles

Presse-ail
Râpe
Bouilloire
Zesteur
Bol à mélanger, moyen
Grande poêle antiadhésive
Petit bol
Fouet
Grand bol

Instructions

PREP
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.)

PREP CHICKEN
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.

COOK CHICKEN
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.**)

PREP DRESSING
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.

COOK NOODLES
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.)

FINISH AND SERVE
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.