Bun cha is a Vietnamese dish made from pork and noodles. Our version is pimped with free range mince pork, rice noodle, mixed leaf, cucumber, carrot, loads of fresh herbs and an authentic Vietnamese dipping sauce. Seriously mouth watering.

30 Minutes. Free Range. Guilt Free.

Serves 2.

400g free range pork mince
1 spring onion
2 garlic cloves
1/4 cup breadcrumbs
1 free range egg
50g mixed leaf
2 sprigs coriander
2 sprigs mint
1 small carrot
1 cucumber
2 x 50g vermicelli bean noodles
soy sauce
rice wine vinegar

Make meatballs
Combine minced pork, finely chopped spring onions, crushed garlic, the yolk of the egg, breadcrumbs, salt and pepper in a large mixing bowl and mix well. Roll into golf ball size. Heat a large non-stick fry pan with lid on a medium to high heat with a drizzle of olive oil. Place balls in pan and press down to form a patty. Cook for 2 minutes on each side. Pour sauce over, cover pan with lid and simmer for 3 minutes. Remove pan from the heat and allow to rest.

Cook noodles and make salad
Fill kettle with water and bring to the boil. Place noodles in a bowl and cover with the boiled water for 5 minutes then drain. Peel and grate the carrot. Remove ends of cucumber then cut into small batons. Pick leaves of the herbs and mix with salad leaves, cucumber and carrot.

To serve
Arrange noodles and salad in deep bowls. Top with meatballs. Pour over remaining sauce from the pan to finish.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.


April 27, 2016 by Timothy Ryder
previous / next