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Bun Cha.jpg

100g dried vermicelli noodles

~250g vegan hamburger patty – I use two of the beyond meat brand burgers
1tbsp fish sauce
2tsp sugar
1/3 cup finely sliced spring onion
Two lemongrass stalks, finely diced
Salt and pepper

3tbsp sugar
3tbsp fish sauce
2tbsp rice wine vinegar
2tbsp lime juice
1/3 cup water
1-2 birds eye chillis (depending how hot you want the noodles)
3 cloves garlic, minced

handful of bean sprouts
Lettuce leaves, torn up in to smallish pieces
1 carrot, julienned
Coriander, roughly chopped

  1. Place the vermicelli noodles in a bowl and cover with hot water. Leave for about five minutes to soften.

  2. While your noodles are steeping, Combine all the NUOC CHAM ingredients and set aside.

  3. Combine MEATBALL ingredients (with your hands is easiest) and form in to about 10 patties.

  4. Check on your noodles as they should be done. Give them a stir with a fork and check that they’re all softened. Pour in to a sieve and run cold water over them to stop them cooking more. Set aside

  5. Cook the meatballs in a pan over medium heat, flipping once browned on one side. Once cooked on both sides, turn off the heat and get ready to assemble.

  6. In a serving bowl, place the drained vermicelli noodles and all your toppings. You can mix these together or place them in their own sections on top of the noodles.

  7. Finally, top with the meatballs and pour the nuoc cham over everything. Then get straight to putting this in your gob. You’re gonna love it!

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