Protein Swap | Pork Bun Cha Bowls
with Sweet Chili Noodles
Cooking time
20 minutes
Servings
2/4
Calories
900 /serving
This Vietnamese street food knows how to have fun with flavour and texture. It starts with the lemongrass in the meat patties and ends with the cilantro scattered over top. In between enjoy mouthfuls of fine-cut cucumbers, matchstick carrots and rice noodles.
We will send you:
- 250g Canadian-raised lean ground pork
- 100g Matchstick carrots
- 14g Cilantro
- 2 Cucumbers
- 60ml Sweet chili sauce
- 15g Minced lemongrass
- 20g Panko
- 45ml Rice vinegar
- 225g Rice noodles
Contains: Eggs • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
1 or 2 Eggs
Total Fat
27 g
Saturated Fat
7 g
Sodium
970 mg
Total Carb
127 g
Sugars
23 g
Protein
36 g
Fibre
4 g
Preparation
Boil the noodles
- Bring a medium pot of salted water to a boil.
- Off the heat, add the noodles; stir gently to separate.
- Cover and let sit for 3 to 5 min. until tender.
- Drain, rinse under cold water and toss with a drizzle of oil to prevent sticking.
- Return to the pot and add the vinegar and ⅔ of the chili sauce; toss well.
Prepare & cook the patties
- Meanwhile, in a medium bowl, combine the beef, panko, 1 egg (double for 4 portions), lemongrass, remaining chili sauce and S&P.
- Form into 8 patties (double for 4 portions).
- In a large pan, heat a drizzle of oil on medium-high.
- Add the patties* and cook, 3 to 5 min. per side, until cooked through.
Mise en place
- Slice the cucumbers crosswise.
- Pick the cilantro leaves off the stems.
Combine the noodles
- To the pot of noodles, add the cucumbers, carrots, a drizzle of oil and S&P; toss well.
Plate your dish
- Divide the noodles between your bowls.
- Top with the patties.
- Garnish with the cilantro. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
