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Lamb Bun Cha

Lamb Bun Cha

with Cooling Cucumber & Sautéed Asian Greens

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Bun cha is a big bowl of everything we love about Vietnamese cuisine: that devilish mix of chilli and refreshing cucumber, fresh herbs, zingy dressing and delicious lamb.

Allergens:GlutenSoySulphitesFishPeanuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

lamb mince

1 clove

garlic

1 tub

kecap manis

(ContainsGluten, Soy, Sulphites)

1

cucumber

1

lime

1 bunch

mint

½

long red chilli

1 bunch

Asian greens

½ packet

vermicelli noodles

1 packet

roasted peanuts

(ContainsPeanutsMay be present Tree Nuts, Milk, Sesame, Soy)

1 bunch

coriander

Not included in your delivery

2 tbs

olive oil

1 tbs

fish sauce

(ContainsFish)

2 tsp

honey

1 tbs

hot water

2 tsp

soy sauce (or gluten-free tamari soy sauce)

(ContainsGluten, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3420 kJ
Fat34.8 g
of which saturates9.3 g
Carbohydrate72 g
of which sugars23.1 g
Dietary Fibre0 g
Protein51.5 g
Cholesterol0 mg
Sodium1020 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Chopping board
Knife
Large Bowl
Grill Pan
Instructionsarrow up iconarrow up icon
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1

Boil a full kettle of water. In a large bowl, combine the lamb mince, salt-reduced soy sauce and 1/2 the kecap manis. Peel and crush the garlic, add to the bowl and season with salt and pepper. Roll into meatballs (you should get 6 per person). Tip: Wet your hands before rolling the meatballs to stop the mixture sticking to your hands.

2

Finely slice the cucumber at an angle. Juice the lime. Pick the mint leaves. Pick the coriander leaves. Finely slice the long red chilli (if using). Roughly chop the Asian greens.

3

Add the vermicelli noodles to a second large bowl and pour over enough boiling water to completely cover the noodles. Soak for 8-10 minutes, or until soft. Drain. Tip: Be sure to add the suggested amount of noodles to ensure you dish is balanced. Just the way we planned it!

4

Heat 1/2 of the olive oil in a medium frying pan over a medium-high heat. Add the lamb meatballs and cook for 8-9 minutes, or until browned and cooked through. Remove from the pan and set aside. Add the Asian greens and cook for 2 minutes, or until wilted.

5

Meanwhile, in a small bowl combine the lime juice, fish sauce, honey, hot water, remaining olive oil and remaining kecap manis. The perfect Asian dressing comes from the right balance of sweet, salt, acid and fat. Taste your dressing and see what it needs! Too sour? Add extra honey. Too sweet? Add extra fish sauce.

6

Divide the vermicelli noodles, lamb bun cha, Asian greens, cucumber, mint and coriander between bowls. Pour over the dressing and sprinkle over the roasted peanuts and long red chilli (if using).