Hanoi bun cha with five-spice pork, rice noodles, and fresh herbs

Gluten-Free Friendly, Dairy-Free, Soy-Free, Protein Plus

2 Servings, 670 Calories/Serving

20–30 Minutes

For this Vietnamese classic, we pair pork skewers with nuoc cham sauce, gluten-free rice noodles, and refreshing garnishes including mint and cilantro.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

5 ounces vermicelli rice noodles
2 pork blade steaks (about 6 ounces each)
1 teaspoon Chinese five-spice powder
Wooden skewers
3 scallions
1 romaine heart
3 or 4 sprigs fresh cilantro
2 or 3 sprigs fresh mint
1 lime
Sunbasket nuoc cham sauce base (fish sauce - fresh garlic - coconut sugar)
1 tablespoon sambal oelek (optional)
¼ pound shredded carrots
2 ounces mung bean sprouts

Nutrition per serving

Calories 670, Total Fat 25g (32% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 100mg (33% DV), Sodium 430mg (19% DV), Total Carb. 70g (25% DV), Fiber 5g (18% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 39g
Contains: Fish, Tree Nuts

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the rice noodles

Bring a medium sauce pot of water to a boil. Add the rice noodles and cook until just tender, 4 to 5 minutes. Drain and rinse with cold water, then return to the pot and set aside.
While the water heats and the noodles cook, prepare the pork and scallion oil.

Prep and cook the pork; make the scallion oil

Pat the pork dry with a paper towel; cut the pork into ¼-inch-wide strips. Season generously with salt and pepper and the five-spice powder. Thread the pork strips onto the skewers.
Trim the root ends from the scallions; thinly slice the scallions. Transfer to a small bowl.

In a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the pork and cook, turning once, until browned but still faintly pink within, 3 to 4 minutes per side. Using tongs, transfer the pork to a plate.
Pour the hot pork cooking oil over the scallions. Let stand while you prepare the remaining ingredients.

Prep the remaining ingredients

Trim the root end from the romaine heart; cut the romaine in half lengthwise, then thinly slice crosswise.
Remove any coarse stems from the cilantro.
Strip the mint leaves from the stems.
Juice the lime.

In a small bowl, stir together the nuoc cham sauce base, 2 tablespoons lime juice, ¼ cup water, and as much sambal oelek as you like.

Serve

Transfer the rice noodles to individual bowls and top with the romaine, cilantro, mint, carrots, and bean sprouts. Over each serving, spoon the scallion oil, 2 tablespoons nuoc cham sauce, and as much of any remaining sambal oelek as you like. Top with the pork skewers and serve the remaining nuoc cham sauce on the side.

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