Bun cha, a Vietnamese rice noodle dish, is fragrant and comforting while still bright. Instead of pork, lean chicken is used for a cleaner flavour. It’s a flavourful escape from the ordinary at lunch or dinner.
Green Herb and Almond Chicken Bun Cha
Ingredients
- 1 lb (450 g) organic ground chicken or turkey
- 1/2 cup (125 mL) shredded fresh basil
- 1 Tbsp (15 mL) almond butter
- 1 tsp (5 mL) lime zest
- 1/4 tsp (1 mL) sea salt
- 1/2 lb (225 g) brown rice vermicelli
- 2 Tbsp (30 mL) lime juice
- 2 Tbsp (30 mL) raw honey
- 1 Tbsp (15 mL) low-sodium tamari
- 1 Tbsp (15 mL) avocado oil
- 1 cup (250 mL) roughly chopped fresh cilantro
- 1 head butter lettuce, shredded
- 1/2 cup (125 mL) raw or toasted almonds, chopped (optional)
- 1/2 fresh red chili pepper, thinly sliced
Nutrition
Per serving:
- calories488
- protein23g
- fat15g
- saturated fat3g
- trans fat0g
- carbohydrates64g
- sugars9g
- fibre2g
- sodium464mg
Directions
01
For chicken meatballs, preheat oven to 400 F (200 C). Line large rimmed baking sheet with parchment paper. In medium bowl, mix chicken, basil, almond butter, lime zest, and salt until combined. Roll into balls and place on prepared baking sheet. Bake for 15 to 20 minutes, or until chicken is cooked through. Reserve.
02
For noodles, fill kettle with water and bring to a boil. Add vermicelli to large bowl; cover completely with boiling water. Let sit for 3 to 5 minutes, or according to package directions; drain and rinse. Divide noodles among 4 serving bowls.
03
For dressing, in small bowl, whisk lime juice, honey, tamari, and oil until combined.
04
To assemble, add sections of meatballs, cilantro, and lettuce in serving bowls; top with dressing, almonds (if using), and chili pepper. Serve.
Allison Day, RHN
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016), are out now. She is currently working on her third cookbook, Modern Lunch (Appetite by Random House).
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