GARLIC BEEF BUN CHA WITH VERMICELLI NOODLES, PEANUTS & FRESH VEGETABLES

20 MIN + PREP TIME
Vietnam

INGREDIENTS:

Serving amount:
  • Beef mince
  • Vermicelli noodles
  • 1 ATLAS peanut & shallot mix sachet
  • 1 ATLAS bun cha sauce tub
  • 1 cucumber
  • 1 carrot
  • 1 lime
  • 1 long red chilli
  • 1 garlic clove
  • 1 red onion
  • 1 spring onion bunch*
  • 1 coriander bunch*

Pantry staples: Cooking oil, sesame oil (optional) 

Allergens: Fish, soy, onion, garlic, sesame, wheat, gluten, nuts (peanut)

Specialised equipment: Peeler, grater 

Chef's note: Visiting the northern city of Hanoi, you must try the speciality dish of the city, bun cha. Traditionally made with pork meatballs, this dish is fresh, herbaceous and light. You’ll be sure to add this to your weeknight meals. 

* Spring onion and coriander are to be split across other dishes so please read each recipe carefully. 

Method:

1. Prepare the ingredients 

Always read the recipe in full before you begin. Wash the vegetables. Peel the carrot, grate half and slice the remainder into rounds. Thinly slice the cucumber. Cut half of the red onion into thin rounds and finely dice the remainder. Finely dice half of the chilli (remove seeds for less heat) and slice the remaining. Thinly slice 1 spring onion* per 2 people, keeping the whites and greens seperate. Cut the lime into wedges. Pick some of the coriander leaves*. Mince the garlic. 

2. Make the marinade 

Combine half of the grated carrot, minced garlic, diced chilli to taste, spring onion whites, finely diced onion and 1 tablespoon per person of the bun cha sauce. 

3. Mix the mince 

Add the beef mince to the marinade and mix well using your hands. Wash your hands thoroughly before making the salad. 

4. Make the carrot salad 

Bring a saucepan of water to the boil in preparation for the vermicelli noodles. Meanwhile, mix the remaining grated carrot with the spring onion greens, a pinch of salt and a splash of oil (sesame oil preferred). 

5. Cook the mince and noodles 

Heat a splash of oil in a frying pan over medium-high heat. Add the marinated mince and cook for 5 minutes, stirring to break up the mince, or until browned and cooked through. You may need to do this in batches to avoid overcrowding the pan. Once the water is boiling, add the vermicelli noodles, turn the heat off and let the noodles cook for 1 minute or until soft. Drain, rinse under cold water and set aside. 

6. To serve 

Divide the vermicelli noodles between serving bowls. Add sections of the marinated beef mince, carrot salad, cucumber, carrot, onion rounds, lime wedges, coriander and slice chilli. Serve with the remaining bun cha sauce and a sprinkle of the peanut and shallot mix.