Based on a traditional Vietnamese street food, bun cha. So delicious. So easy. Fresh flavors meet rich pork patties—the result is a dish you’ll make over and over again.
Vietnamese Pork and Noodle Bowls
Serves 2 // 790 calories, 63g fat, 40g protein, 8g net carbs
SAUCE
1/4 cup unsweetened creamy peanut butter
3 tablespoons water
2 teaspoons fish sauce
1 teaspoon grated lime zest, plus 1 tablespoon juice
1 teaspoon toasted sesame oil
1/2 small Thai chile, stemmed and minced (or Serrano chile)
1 garlic clove, minced
PATTIES MIXTURE
1 small shallot, minced
2 teaspoons fish sauce
1 teaspoon lime zest
1/4 teaspoon pepper
12 ounces ground pork
To Cook: 1 tablespoon coconut oil
2 (8-ounce) Kibon Foods’ “Healthy Noodles” packages, rinsed
FRESH BITS
3 ounces Boston lettuce, torn into bite-size pieces
1/2 English cucumber (4 ounces), peeled, quartered lengthwise, and sliced
1/4 cup fresh cilantro leaves
1/4 cup chopped fresh mint
MAKE THE SAUCE
Whisk sauce ingredients together in bowl; set aside.
MAKE PATTIES
Combine shallot, pepper, remaining 1 teaspoon fish sauce, and remaining 1 teaspoon lime zest in large bowl. Add pork and gently mix with your hands until thoroughly combined. Pinch off and roll mixture into 6 balls. Gently flatten balls into round disks, about ½ inch thick and 3 inches in diameter.
SAUTE
Heat coconut oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add patties and cook until well browned on first side and crust forms, 3 to 4 minutes. Flip patties, reduce heat to medium, and continue to cook until well browned and crust forms on second side, about 5 minutes. Transfer patties to paper towel–lined plate.
ASSEMBLE
Pile noodles in the middle of a large bowl. Surround with lettuce, cucumber. Top with patties. Drizzle with sauce and sprinkle with cilantro and mint. Serve.