Lamb Bun Cha

Name: Lamb Bun Cha with Cooling Cucumber & Sautéed Asian Greens
Total time: 35 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 1 packet lamb mince; 1 clove garlic; 1 tub kecap manis; 1 cucumber; 1 lime; 1 bunch mint; ½ long red chilli; 1 bunch Asian greens; ½ packet vermicelli noodles; 2 tbs olive oil; 1 tbs fish sauce; 2 tsp honey; 1 tbs hot water; 1 packet roasted peanuts; 2 tsp soy sauce (or gluten-free tamari soy sauce); 1 bunch coriander

with Cooling Cucumber & Sautéed Asian Greens

Up to 180$ + Free Treats / Extras for Life

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:

Gluten

•Soy

•Sulphites

•Wheat

•Fish

•Peanuts

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

1 packet

lamb mince

1 clove

garlic

1 tub

kecap manis

(Contains: Gluten, Soy, Sulphites, Wheat;)

cucumber

lime

1 bunch

mint

long red chilli

1 bunch

Asian greens

½ packet

vermicelli noodles

1 packet

roasted peanuts

(Contains: Peanuts; May be present: Tree Nuts, Milk, Sesame, Soy.)

1 bunch

coriander

Not included in your delivery

2 tbs

olive oil

1 tbs

fish sauce

(Contains: Fish;)

2 tsp

honey

1 tbs

hot water

2 tsp

soy sauce (or gluten-free tamari soy sauce)

(Contains: Gluten, Soy;)

Nutritional Values

per serving

Calories3420 kcal

Fat34.8 g

of which saturates9.3 g

Carbohydrate72 g

of which sugars23.1 g

Protein51.5 g

Sodium1020 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Bowl

•Chopping board

•Knife

•Large Bowl

•Grill Pan

Cooking Steps

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.

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.

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!

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.

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.

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).