Low Sodium Bun Cha
Dive into the vibrant flavors of Vietnam with this Low Sodium Bun Cha recipe, a heart-healthy twist on the classic dish. Featuring tender pork patties infused with garlic, lemongrass, and a touch of honey, this recipe swaps out traditional fish sauce for a zesty low-sodium nuoc cham dressing made with lime juice, soy sauce, and rice vinegar. Served over delicate vermicelli rice noodles and topped with fresh herbs like mint and cilantro along with crisp julienned vegetables, every bite bursts with refreshing and smoky contrast. Perfect for a lighter yet satisfying meal, this dish is ideal for those looking to enjoy authentic Vietnamese cuisine while keeping sodium in check. Quick and easy to prepare in just 50 minutes, it's your new go-to for wholesome dining!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
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.
Shape the pork mixture into small patties, about the size of a golf ball, and then gently flatten them.
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.
Meanwhile, cook the vermicelli rice noodles according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process.
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.
Arrange the cooked vermicelli noodles in serving bowls. Top with grilled pork patties, julienned carrots, cucumbers, mint leaves, and cilantro leaves.
Drizzle the nuoc cham dressing over the noodle bowls just before serving.
Serve immediately, allowing diners to mix the components together to enjoy the full array of flavors.
Nutrition Facts
Calories |
2486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.6 g | 139% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 1624 mg | 71% | |
| Total Carbohydrate | 224.0 g | 81% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 29.8 g | ||
| Protein | 154.1 g | 308% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 951 mg | 73% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2384 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
