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Vietnamese Recipes

Quick Viet-Style Beef Bun Cha

Quick Viet-Style Beef Bun Cha

Quick Viet-Style Beef Bun Cha

with Vermicelli Noodles & Crispy Shallots

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Discover classic Vietnamese flavours with a whole new twist! Take vermicelli noodles piled with more-ish beef strips and crisp cucumber, carrot and baby spinach, and you’ve got a dinner-time hit. Serve with a squeeze of lemon for an extra punch of flavour.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Easy Prep

Allergens:

Eggs

•Gluten

•Sesame

•Soy

•Wheat

•Molluscs

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 Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1

carrot

1

cucumber

1 bag

baby spinach leaves

½

lemon

1 packet

vermicelli noodles

1 packet

beef strips

1 packet

sesame dressing

1 packet

garlic paste

1 packet

oyster sauce

1 packet

crispy shallots

1 packet

sweet chilli sauce

Not included in your delivery

olive oil

1 tsp

soy sauce

1 drizzle

rice wine vinegar

Nutritional Values

Energy (kJ)2671 kJ

Fat24.1 g

of which saturates5.9 g

Carbohydrate67.5 g

of which sugars60.1 g

Protein35.9 g

Sodium2120 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1

• Boil the kettle. • Grate carrot. Cut cucumber into rounds. Roughly chop baby spinach leaves. Slice lemon into wedges. Set aside. • Place vermicelli noodles in a large bowl. Add enough boiling water to cover the noodles. • Cover and set aside until tender, 3-4 minutes. Drain and return to the bowl.

2

• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate.

TIP: Cooking the meat in batches over a high heat helps it stay tender!

3

• Add sesame dressing to the noodles. Toss to combine. Set aside. • Return frying pan to medium-high heat. • Return beef to the pan, then add garlic paste, oyster sauce, the soy sauce and a drizzle of rice wine vinegar. Toss until fragrant, 1 minute.

4

• Divide vermicelli noodles between bowls. • Top with carrot, cucumber, spinach and Vietnamese-style beef. • Sprinkle with coriander and crispy shallots. Drizzle over sweet chilli sauce. Serve with lemon wedges.

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