
In order to bring you the best organic produce, some ingredients may differ from those depicted.
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
- 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
Wash produce before use
1
Cook the rice noodles
While the water heats and the noodles cook, prepare the pork and scallion oil.
2
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.
Pour the hot pork cooking oil over the scallions. Let stand while you prepare the remaining ingredients.
3
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.
Serve