Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Vietnamese Bun Cha

with Rice Noodles & Asian Herb Salad

Vietnamese Bun Cha with Rice Noodles & Asian Herb Salad
Makes
2 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 670 calories

This Vietnamese dish is traditionally served with a plate of fresh herbs, which usually include cilantro, Thai basil, and bean sprouts. To these, we’re adding shiso leaves, a Japanese herb with a slightly minty, spiced taste. This array of greens transforms the dish, each herb adding distinctive fragrances and flavors. Feel free to customize your meal and try different combinations.

Vietnamese Bun Cha with Rice Noodles & Asian Herb Salad ingredients
  • 2 Cloves Garlic
  • 1 Bird's Eye Chili
  • 1 Bunch Cilantro
  • 1 Bunch Thai Basil
  • 1 Shallot
  • 10 Ounces Ground Pork
  • 2 Ounces Hoisin Sauce
  • ¼ Cup Panko Breadcrumbs
  • 1 Tablespoon Rice Vinegar
  • 2 Teaspoons Brown Sugar
  • 8 Ounces Rice Noodles
  • 2 Ounces Mung Bean Sprouts
  • 4 Shiso Leaves
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the garlic and shallot. Pick the cilantro and Thai basil leaves off the stems.
Make the pork meatballs:
2 Make the pork meatballs:
In a medium bowl, combine ground pork, Panko breadcrumbs and half of both the shallot and hoisin sauce; season with salt and pepper. Roll the mixture into 16-18 small (slightly smaller than a golf ball) meatballs.
Cook the noodles:
3 Cook the noodles:
Once the medium pot of water is boiling, add the rice noodles. Cook 7 to 9 minutes, or until tender. Drain thoroughly and set aside.
Make the broth:
4 Make the broth:
In a small pot, heat 1 teaspoon of olive oil on medium until hot. Add the garlic, bird’s eye chili and remaining shallot and cook 30 seconds to 1 minute, or until fragrant, stirring frequently. Stir in the rice vinegar, brown sugar, 2 cups of water and remaining hoisin sauce and cook 3 to 5 minutes to develop the flavors and dissolve the sugar. Season with salt and pepper.
Cook the meatballs:
5 Cook the meatballs:
While the noodles cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the meatballs and cook, stirring occasionally, about 6 to 8 minutes, or until browned and cooked through. (You can easily test the meatballs by removing one and cutting it in half.) Transfer to a plate.
Plate your dish:
6 Plate your dish:
Rinse the cooked rice noodles under hot water to loosen them, then divide between 2 bowls and top each with half of both the meatballs and broth. Garnish with the bean sprouts, cilantro, Thai basil and shiso (tearing the leaves before adding, if you’d like). Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the garlic and shallot. Pick the cilantro and Thai basil leaves off the stems.
2 Make the pork meatballs:
In a medium bowl, combine ground pork, Panko breadcrumbs and half of both the shallot and hoisin sauce; season with salt and pepper. Roll the mixture into 16-18 small (slightly smaller than a golf ball) meatballs.
Make the pork meatballs:
Cook the noodles:
3 Cook the noodles:
Once the medium pot of water is boiling, add the rice noodles. Cook 7 to 9 minutes, or until tender. Drain thoroughly and set aside.
4 Make the broth:
In a small pot, heat 1 teaspoon of olive oil on medium until hot. Add the garlic, bird’s eye chili and remaining shallot and cook 30 seconds to 1 minute, or until fragrant, stirring frequently. Stir in the rice vinegar, brown sugar, 2 cups of water and remaining hoisin sauce and cook 3 to 5 minutes to develop the flavors and dissolve the sugar. Season with salt and pepper.
Make the broth:
Cook the meatballs:
5 Cook the meatballs:
While the noodles cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the meatballs and cook, stirring occasionally, about 6 to 8 minutes, or until browned and cooked through. (You can easily test the meatballs by removing one and cutting it in half.) Transfer to a plate.
6 Plate your dish:
Rinse the cooked rice noodles under hot water to loosen them, then divide between 2 bowls and top each with half of both the meatballs and broth. Garnish with the bean sprouts, cilantro, Thai basil and shiso (tearing the leaves before adding, if you’d like). Enjoy!
Plate your dish: