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Bun bo vien cha gio (meatballs and noodles with spring rolls)
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Ingredients
Meatballs
- 40 g bread (approx. 1 slice), torn into pieces
- 40 g full cream milk
- 1 stalk fresh lemongrass, white part only
- 3 cm piece fresh ginger, peeled
- 1 fresh long red chilli, trimmed, deseeded if preferred and cut into halves
- 2 tsp fish sauce
- 500 g beef mince
- 500 g water
Glaze
- 80 g honey
- 40 g soy sauce
- 1 tbsp fish sauce
- 1 lime, zest only
Nuoc cham dressing
- 2 garlic cloves
- 1 fresh bird's eye chilli, trimmed and deseeded if preferred
- 60 g fish sauce
- 60 g white vinegar
- 125 g unsweetened coconut water
- 2 tbsp caster sugar
- 2 tbsp lime juice
Salad
- 150 g vermicelli noodles
- boiling water, for soaking
- green lettuce leaves
- 1 cucumber, deseeded and cut into slices on the diagonal
- 4 sprigs fresh coriander, leaves only
- 4 sprigs fresh Thai basil, leaves only
- 1 fresh long red chilli, trimmed, deseeded if preferred and cut into thin slices (optional)
- 4 spring rolls, cut into 3 pieces (see Tips)
- Nutrition
- per 1 portion
- Calories
- 2559 kJ / 609.3 kcal
- Protein
- 43 g
- Carbohydrates
- 71.7 g
- Fat
- 13.8 g
- Saturated Fat
- 4.9 g
- Fibre
- 5.3 g
- Sodium
- 3057.6 mg
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