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Vietnamese Pork Bun Cha

Vietnamese Pork Bun Cha

Rating
4.5rating out of 5

(4571 reviews from our customers)

Prep Time

30 min

Cuisine

Vietnamese

'Bun cha' is a famous Vietnamese meatball dish from the streets of Hanoi. To make our version, you'll serve them with noodles, crunchy veg, fresh mint and a punchy chilli, lime and sesame dressing.

Prep Time

30 min

Cuisine

Vietnamese

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What is Gousto all about?

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Ingredients
For 2 people (double for 4)
Thai-rice-sticks
200g Thai rice noodles
Red-chilli
1 red chilli
Lime
1 lime
Little-gem-lettuce
1 little gem lettuce
garlic-clove
2 garlic cloves
fresh-ginger
15g fresh root ginger
fresh-mint
5g mint
British pork mince 2
250g British pork mince
honey-pot
1 honey pot (25g)
Carrot
1 carrot
Sesame-oil
1 toasted sesame oil sachet (15ml) †
Fish-sauce
1 fish sauce sachet (15ml) †
rice-vinegar
1 rice vinegar sachet (15ml)
fried onions
1 bag of fried onions (15g) †
You Will Need
Salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 200g Thai rice noodles
  • 1 red chilli
  • 1 lime
  • 1 little gem lettuce
  • 1 garlic clove
  • 15g fresh root ginger
  • 5g mint
  • 250g British pork mince
  • 1 honey pot (25g)
  • 1 carrot
  • 1 toasted sesame oil sachet (15ml)<span class="strong">†</span>
  • 1 fish sauce sachet (15ml)<span class="strong">†</span>
  • 1 rice vinegar sachet (15ml)
  • 1 bag of fried onions (15g)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 741 kJ
178 kcal
3552 kJ
853 kcal
Fat
of which saturates
7.5 g
2.5 g
35.8 g
11.9 g
Carbohydrate
of which sugars
21.1 g
3.3 g
101.3 g
15.6 g
Fibre 1.1 g 5.3 g
Protein 6.4 g 30.7 g
Salt 0.74 g 3.56 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
200g Thai rice noodles
rice flour (83.5%) water (16.5%)
1 red chilli
red chilli
1 lime
lime
1 little gem lettuce
little gem lettuce
1 garlic clove
garlic
15g fresh root ginger
ginger
5g mint
mint (100%)
250g British pork mince
pork (100%)
1 honey pot (25g)
blossom honey
1 carrot
carrot
1 toasted sesame oil sachet (15ml)
sesame seed (100%)
1 fish sauce sachet (15ml)
anchovy (fish) 75%, salt, sugar
1 rice vinegar sachet (15ml)
rice vinegar, salt
1 bag of fried onions (15g)
onion (76%), rspo sustainable palm oil, wheat flour (gluten), salt
Allergens
  • Allergens highlighted by † (sesame, fish, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 1929 - Vietnamese Pork Bun Cha

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7, and boil a kettle

Peel and finely chop (or grate) the garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Add the pork mince to a bowl with the honeyginger, half the garlic and a generous pinch of salt

Set aside the remaining garlic for your dipping sauce later

2 1929 - Vietnamese Pork Bun Cha

Mix the pork mixture thoroughly until fully combined, then shape into 10 [20] meatballs (they don't have to look perfect!)

Add the meatballs to a baking tray greased with vegetable oil

Put the tray in the oven for 12 min or until cooked through (no pink meat!) – these are your honey-pork meatballs

3 1929 - Vietnamese Pork Bun Cha

Whilst the honey-pork meatballs are in the oven, add the Thai rice noodles to a heatproof bowl and cover with boiled water

Set aside for 12-15 min or until softened

Once softened, drain the noodles and set aside

4 1929 - Vietnamese Pork Bun Cha

Whilst the noodles are softening, top, tail and peel the carrot[s], then continue to peel lengths until you end up with a pile of carrot ribbons

Add the carrot ribbons to a bowl with the rice vinegar and a pinch of salt

Give everything a good mix up and set aside to pickle

5 1929 - Vietnamese Pork Bun Cha

Chop the little gem lettuce roughly

Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Strip the mint leaves from their stems and chop them roughly, discard the stems

Roll the lime[s] with your hand on a hard surface (to release more juice) and cut in half

6 1929 - Vietnamese Pork Bun Cha

Squeeze the juice of half the lime into a small bowl and add the fish sauce, toasted sesame oil and half the chopped chilli (can't handle the heat? Go easy!)

Add the remaining garlic, 1/2 tbsp [1 tbsp] sugar, a splash of water and a pinch of salt

Stir it all together – this is your chilli-lime dressing

7 1929 - Vietnamese Pork Bun Cha

Add half of the chilli-lime dressing to the drained noodles and give everything a good mix up

Cut the remaining lime into wedges

8

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Serve the honey-pork meatballscarrot ribbons, and chopped little gem lettuce over the noodles

Garnish with the mint, remaining chilli (can't handle the heat? Go easy!), fried onions and lime wedges

Add the leftover pickling juice to the remaining dressing and serve as a dipping sauce to the side, or drizzle all over and enjoy!

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