Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Bun cha with sizzling meatballs
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Serves 3
Ingredients
- 2 nests vermicelli rice noodles
- a handful bean sprouts, blanched
- 2 Little Gem lettuces, cored and torn
- a handful sugar snap peas, blanched
- 1 carrot, shredded
- ½ a small bunch mint, leaves torn
- ½ a small bunch thai basil or regular basil
MEATBALLS
- 250g pork mince
- 1 clove garlic, crushed
- thumb-sized piece ginger, grated
- 1⁄2 red chilli, finely chopped
- 1 tbsp fish sauce
- 1 tbsp vegetable oil
DRESSING
- 1 ½ tbsp fish sauce
- 1 ½ tbsp soft light brown sugar
- 1½ limes, zested and juiced
Method
- STEP 1Tip the mince, garlic, ginger, chilli and fish sauce into a large bowl. Season lightly, mix well and form into 9 balls. Chill for 15 minutes.
- STEP 2Cook the noodles following pack instructions, drain really well and run under cold water until completely cold, then drain again.
- STEP 3Whisk together the dressing ingredients.
- STEP 4Divide the noodles between plates and put all the vegetables in piles on top. Spoon over 3⁄4 of the dressing and top with herbs. Chill.
- STEP 5Heat the oil in a frying pan over a medium heat, then fry the meatballs for 8-10 minutes or until well browned and cooked through.
- STEP 6Remove the bowls from the fridge, add the meatballs on top and spoon over the remaining dressing and a few more herbs.
