Low Sodium Bun Cha
Experience the vibrant flavors of Vietnam with this Low Sodium Bun Cha, a healthier twist on the classic dish without compromising on taste. This recipe features tender and aromatic grilled pork patties infused with garlic, lemongrass, and a hint of honey, served atop a bed of light and springy vermicelli noodles. Complemented by crisp julienned carrots, refreshing cucumber, and fragrant herbs like mint and cilantro, every bite bursts with freshness. A homemade low-sodium nuoc cham dressing made with lime juice, rice vinegar, and a touch of chili brings the dish together, offering a perfect balance of tangy, sweet, and savory notes. Ready in under an hour, this satisfying, low-salt meal is ideal for those seeking a healthy, flavorful Asian-inspired dinner. Perfect for weeknights but special enough for entertaining!
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Ingredients
- 500 g Ground pork
- 2 Garlic clove, minced
- 1 Red onion, finely chopped
- 1 tablespoon Honey
- 1 teaspoon Black pepper
- 1 tablespoon Fresh lemongrass, minced
- 200 g Vermicelli rice noodles
- 1 Carrot, julienned
- 1 Cucumber, julienned
- 100 g Mint leaves
- 100 g Cilantro leaves
- 3 tablespoons Fresh lime juice
- 2 tablespoons Low sodium soy sauce
- 2 tablespoons Rice vinegar
- 0.5 teaspoon Chili flakes
Directions
Step 1
In a large mixing bowl, combine the ground pork, minced garlic, chopped red onion, honey, black pepper, and minced lemongrass. Mix well until all ingredients are evenly distributed.
Step 2
Shape the pork mixture into small patties, about the size of a golf ball, and then gently flatten them.
Step 3
Preheat your grill or pan on medium-high heat. Grill the pork patties for about 10-12 minutes, turning halfway through, until they are cooked through and slightly charred.
Step 4
Meanwhile, cook the vermicelli rice noodles according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process.
Step 5
Prepare the nuoc cham (dressing) by whisking together the fresh lime juice, low sodium soy sauce, rice vinegar, and chili flakes in a small bowl.
Step 6
Arrange the cooked vermicelli noodles in serving bowls. Top with grilled pork patties, julienned carrots, cucumbers, mint leaves, and cilantro leaves.
Step 7
Drizzle the nuoc cham dressing over the noodle bowls just before serving.
Step 8
Serve immediately, allowing diners to mix the components together to enjoy the full array of flavors.
Nutrition Facts
| Serving size | (1343.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2486.5 |
| Total Fat 108.6g | 0% |
| Saturated Fat 39.5g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 450mg | 0% |
| Sodium 1624.0mg | 0% |
| Total Carbohydrate 224.0g | 0% |
| Dietary Fiber 22.8g | 0% |
| Total Sugars 29.8g | |
| Protein 154.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 951.2mg | 0% |
| Iron 17.1mg | 0% |
| Potassium 2384.1mg | 0% |
Source of Calories