Spicy Vietnamese Bun Cha Pork Meatballs
with Chioggia Beet Salad
Cooking time
20 minutes
Servings
2/4
Calories
580 /serving
Go to Hanoi, and you’ll find variations of bun cha just about everywhere. This super-tasty meatball version subs the usual noodles for a salad with sautéed strips of pretty chioggia beets, cherry tomatoes and cucumber. Sambal oelek, green curry paste and lime kick the dressing up more than a notch.
We will send you:
- 250g Canadian-raised lean ground pork
- 1 Cucumber
- 140g Cherry tomatoes
- 225g Chioggia beets
- 1 Celery stalk
- 1 Lime
- 30g Almond flour
- 18g Green curry paste
- 15ml Sambal oelek
Contains: Almonds • Eggs • Sulphites
You will need:
1 or 2 Eggs
Oil
Salt and pepper (S&P)
Large pan
Total Fat
43 g
Saturated Fat
8 g
Sodium
1020 mg
Total Carb
23 g
Sugars
12 g
Protein
33 g
Fibre
7 g
Preparation
Prepare the meatballs
- In a medium bowl, combine the pork, ¾ of the curry paste, 1 egg (double for 4 portions), the almond flour and S&P.
- Form into 8 meatballs (double for 4 portions).
Mise en place
- Meanwhile, halve the cucumber lengthwise; cut crosswise into ½ inch pieces.
- Halve the tomatoes.
- Thinly slice the celery crosswise on an angle.
- Peel and cut the beets into matchsticks.
Cook the beets & meatballs
- In a large pan, heat a drizzle of oil on medium-high.
- Add the beets and S&P. Sauté, 2 to 3 min., until softened.
- Transfer to a bowl.
- In the same pan, heat a drizzle of oil on medium-high.
- Add the meatballs* and cook, partially covered, turning occasionally, 8 to 10 min., until browned and cooked through.
Make the salad
- Juice the lime.
- In a large bowl, combine the remaining curry paste, the sambal oelek (add ¼ or ½ for medium spicy), lime juice, 2 tbsp oil (double for 4 portions) and S&P.
- Add the cucumber, tomatoes, beets and celery; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the meatballs. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
