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Vietnamese Recipes

Vietnamese Beef Bun Cha

Vietnamese Beef Bun Cha

with Vermicelli Noodles & Crispy Shallots

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Allergens:

Eggs

•Gluten

•Sesame

•Soy

•Molluscs

•Wheat

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Vermicelli Noodles

2 packet

Garlic Paste

250 g

Beef Strips

1 sachet

Crispy Shallots

1 packet

Baby Spinach Leaves

1 packet

Sweet Chilli Sauce

1 packet

Sesame Dressing

1 packet

Oyster Sauce

1

Cucumber

1

Lemon

1

Carrot

Nutritional Values

Calories604 kcal

Energy (kJ)2530 kJ

Fat24.3 g

of which saturates5.8 g

Carbohydrate68.1 g

of which sugars60.5 g

Dietary Fibre5 g

Protein37.2 g

Sodium1950 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Boil the kettle. • Grate carrot. Cut cucumber into rounds. Roughly chop baby spinach leaves. Slice lime 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 lime wedges. Enjoy!

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