Bun cha with siz­zling meat­balls

Olive - - COOK -

30 MIN­UTES + CHILL­ING SERVES 3 | EASY | LC A Viet­namese-in­spired dish.

ver­mi­celli rice noo­dles 2 nests bean sprouts a hand­ful, blanched

Lit­tle Gem let­tuces 2, cored and torn sugar snap peas a hand­ful, blanched car­rot 1, shred­ded

mint Ω a small bunch, leaves torn thai basil or reg­u­lar basil Ω a small bunch MEAT­BALLS

pork mince 250g

gar­lic 1 clove, crushed gin­ger thumb-sized piece, grated

red chilli Ω, finely chopped

fish sauce 1 tbsp

veg­etable oil 1 tbsp

DRESS­ING

fish sauce 1Ω tbsp soft light brown sugar 1Ω tbsp limes 1Ω, zested and juiced

• Tip 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.

• Cook the noo­dles fol­low­ing pack in­struc­tions, drain re­ally well and run un­der cold wa­ter un­til com­pletely cold, then drain again.

• Whisk to­gether the dress­ing in­gre­di­ents.

• Di­vide the noo­dles be­tween plates and put all the veg­eta­bles in piles on top. Spoon over ae of the dress­ing and top with herbs. Chill.

• Heat 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.

• Re­move the bowls from the fridge, add the meat­balls on top and spoon over the re­main­ing dress­ing and a few more herbs.

PER SERV­ING 308 KCALS | FAT 12.3G SAT­U­RATES 3.4G | CARBS 26.3G | SUG­ARS 14.2G FI­BRE 4.2G | PRO­TEIN 20.8G | SALT 2.7G

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