Bún Chả with Plant-Based Meat

Name: Bún Chả with Plant-Based Meat
Yield: Serves 4
Cuisine: Vietnamese
Ingredients: 8 ounces, rice vermicelli; 1 head, Boston lettuce (8 ounces), leaves separated and torn into bite-size pieces; 1 , English cucumber, quartered lengthwise and sliced thin on bias; 1 cup, fresh cilantro leaves and stems, trimmed; 1 cup, fresh mint leaves, torn if large; ½–1 small, Thai chile, stemmed and minced; 3 tablespoons, sugar, divided; 1 , garlic clove, minced; ⅔ cup, hot water; 5 tablespoons, soy sauce; ¼ cup, lime juice (2 limes); 1 , large shallot, minced; 12 ounces, plant-based ground meat; 2 teaspoons, vegetable oil

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Our plant-based version of Vietnamese bún chả is a vibrant amalgam of plant-based meat, crisp lettuce and cucumber, bright herbs, and rice vermicelli, all united by a potent sweet-sour-salty sauce.

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

SERVES4

TIME1 hour

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

WHY THIS RECIPE WORKS

Vietnamese bún chả is a vibrant amalgam of pork, crisp lettuce and cucumber, bright herbs, and rice vermicelli, all united by a potent sweet-sour-salty sauce known as nuoc cham. The traditional version features grilled pork patties shaped l...

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