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Fresh pre-cut ingredients
20 minutes

Ground Pork Bún Cha Bowls

with Cucumber, Carrot & Tender Lettuce Salad

Cooking time

20 minutes




970 /serving

Bún cha, otherwise known as pork and noodles, is one of Vietnam’s winningest combos. It’s all about sweet, salty, fragrant flavours that adhere to the meat. In this case, you’ll cook up a generous amount of ground pork, spice it with lemongrass, ginger, cayenne and a whiff of nori, and soup it up with teriyaki glaze, lime, fish sauce and rice vinegar. The juxtaposition of thin strands of rice vermicelli, soft lettuce and crunchy cukes does the rest for you.

We will send you:

  • 250g Ground pork
  • 200g Matchstick carrots
  • 2 Cucumbers
  • 1 Lime
  • 1 Artisan lettuce
  • 90ml Teriyaki glaze
  • 30ml Rice vinegar
  • 15ml Fish sauce
  • 225g Rice vermicelli
  • 10g Hot Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass, crushed cayenne pepper)

Contains: Anchovies, Soy, Wheat

You will need:

Medium pot
Large pan
Salt & pepper (S&P)
Total Fat
35 g
Saturated Fat
8 g
2770 mg
Total Carb
131 g
23 g
37 g
9 g
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Cook the pork & make the sauce
Bring a medium pot of salted water to a boil. Juice the lime. In a large pan, heat a generous drizzle of oil on medium-high. Add the pork*; season with ½ the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through. Reduce the heat to medium-low and add the teriyaki glaze, fish sauce, ½ the vinegar, ½ the lime juice and 1 tbsp water (double for 4 portions). Cook, stirring constantly, 2 to 3 min., until slightly thickened. Remove from the heat and set aside in a warm spot.
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Boil the vermicelli
Add the vermicelli to the pot of boiling water; stir gently to separate. Boil, 2 to 3 min., until al dente. Drain and rinse under cold water. Toss with a drizzle of oil to prevent sticking.
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Make the salad
Cut the lettuce crosswise into 3 thick slices, discarding the root end. Halve the cucumbers lengthwise; slice crosswise into ¼ inch half-moons. In a large bowl, combine the remaining vinegar, lime juice and spices, a spoonful of the pan sauce, 1 tbsp oil (double the pan sauce and oil for 4 portions) and S&P. Add the lettuce, cucumbers and carrots; toss well.
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Combine the vermicelli & serve
To the pan of pork and sauce, add the vermicelli; toss well. Divide the vermicelli between your bowls. Top with the salad. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.