Quick Viet-Style Beef Bun Cha
with Vermicelli Noodles & Crispy Shallots
- Eggs
- Gluten
- Sesame
- Soy
- Wheat
- Molluscs
- May contain traces of allergens
- Milk
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.
Ingredients
1
carrot
1
cucumber
1 bag
baby spinach leaves
½
lemon
1 packet
vermicelli noodles
1 packet
beef strips
1 packet
sesame dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
1 packet
garlic paste
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
crispy shallots
1 packet
sweet chilli sauce
Not included in your delivery
olive oil
1 tsp
soy sauce
(Contains: Gluten, Soy;)
1 drizzle
rice wine vinegar
Utensils
Cooking Steps
• 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.
• 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!
• 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.
• 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.
