BUN CHA BOWL

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9 ingredients

10 Minutes

4 Servings

Easy

Vegan

INGREDIENTS

MEATBALLS
340gKARANA™ Minced jackfruit meat
28glemongrass, chopped
14ggarlic, MINCED
28gcoriander, finely chopped
14gsugar
5gsalt
pinch white pepper 70oc.
VEGAN NOUC CHAM
440gvegetable broth
55gsugar
5gsoy sauce
5gmushroom seasoning powder
5gbird’s eye chilli
lime juice of two limes
TO SERVE
vermicelli noodles
lettuce
cucumber, ribboned
carrot, ribboned
coriander
perrilla
mint
MEATBALLS
12ozKARANA™ Ground jackfruit meat
2tbsplemongrass, chopped
1tbspgarlic, Ground
2tbspcoriander, finely chopped
1tbspsugar
1tbspsalt
pinch white pepper 70oc.
VEGAN NOUC CHAM
2cupvegetable broth
4tbspsugar
1tbspsoy sauce
1tbspmushroom seasoning powder
1tbspbird’s eye chilli
Lime Juice of two Limes
TO SERVE
vermicelli Noodles
lettuce
cucumber, ribboned
carrot, ribboned
coriander
perrilla
mint

Preparation Method

1.
Combine all meatball ingredients in a bowl and refrigerate for 1 hour
2.
Meanwhile prepare nouc cham and garnishes.
3.
After an hour, form meatballs into 1 inch ball.
4.
Heat a large skillet on medium-high heat.
5.
Brown meatballs well, cover, lower heat and cook through for 3 minutes. Cook to internal temperature of 158F.
6.
Reduce broth with sugar to ½ cup. Add mushroom powder, chili and soy, and cool.
7.
Add lime juice and adjust seasoning to taste. Broth can be made a day ahead and will last refrigerated for 1 week.
8.
Prep lettuces, herbs, and noodles. Toss, place into four large bowls and top with warm meatballs.
9.
Serve nouc cham, sliced chillis and extra limes on the side.

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