Soy-Free Bun Cha
This Soy-Free Bun Cha recipe is your ticket to a Vietnamese-inspired feast that's bursting with bright flavors and fresh ingredients—all without any soy! Tender, grilled pork patties are seasoned with aromatic lemongrass, garlic, and shallots, then paired with light and silky vermicelli noodles. Fresh herbs like mint and cilantro, along with crisp cucumber and carrot, bring vibrant color and refreshing crunch to every bite. A tangy rice vinegar dressing with a hint of chili adds the perfect balance of zing. Crafted with soy-free fish sauce and coconut oil, this recipe is ideal for anyone seeking a flavorful alternative to traditional Bun Cha. Ready in under an hour, it makes a satisfying yet wholesome meal that's perfect for a light lunch or dinner.
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Recipe Information
Ingredients
- 500 g Ground pork
- 2 tbsp Brown sugar
- 3 tbsp Fish sauce (ensure it's soy-free)
- 4 Garlic cloves, minced
- 2 Shallots, finely chopped
- 1 tsp Black pepper
- 2 stalks Lemongrass, finely chopped
- 200 g Vermicelli noodles
- 1 Carrot, julienned
- 1 Cucumber, sliced
- 1 bunch Fresh mint leaves
- 1 bunch Fresh cilantro leaves
- 2 Lime, cut into wedges
- 2 tbsp Rice vinegar
- 0.5 tsp Chili flakes
- 1 tsp Salt
- 2 tbsp Coconut oil
Instructions
In a large mixing bowl, combine the ground pork, brown sugar, fish sauce, minced garlic, chopped shallots, black pepper, and lemongrass. Mix well until thoroughly combined.
Shape the pork mixture into small patties, about the size of a tablespoon each.
Heat a grill pan over medium-high heat and add coconut oil.
Once the pan is hot, place the pork patties in the pan. Cook for about 3-4 minutes on each side or until they are nicely browned and cooked through. Remove from heat and set aside.
Cook the vermicelli noodles according to the package instructions. Rinse under cold water and drain well.
In a small bowl, prepare the dressing by mixing rice vinegar, a pinch of salt, and chili flakes.
Assemble the dish by dividing the cooked vermicelli noodles into serving bowls. Top with cooked pork patties, julienned carrot, sliced cucumber, mint, and cilantro leaves.
Drizzle each bowl with the prepared dressing. Serve with lime wedges on the side.
Nutrition Facts
Calories |
2896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.4 g | 174% | |
| Saturated Fat | 62.1 g | 310% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 6984 mg | 304% | |
| Total Carbohydrate | 288.9 g | 105% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 32.3 g | ||
| Protein | 156.8 g | 314% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 438 mg | 34% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1312 mg | 28% | |
*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.
