Bun Cha with Chicken Patties

Using lean ground chicken grilled with minimal oil provides a light, high-protein take on classic Hanoi street food without compromising aromatic authentic flavors.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 600 g (21.2 oz) ground chicken · 858 kcal in the whole recipe
• 40 g (1.4 oz) shallot, finely minced · 29 kcal in the whole recipe
• 12 g (3 cloves) garlic, minced · 18 kcal in the whole recipe
• 54 g (3 tbsp) fish sauce · 19 kcal in the whole recipe
• 18 g (1.5 tbsp) brown sugar · 68 kcal in the whole recipe
• 13 g (1 tbsp) canola oil · 117 kcal in the whole recipe
• 200 g (7 oz) dry rice noodles · 728 kcal in the whole recipe
• 45 g (3 tbsp) fresh lime juice · 11 kcal in the whole recipe
• 10 g (1 small) fresh hot red chili, sliced · 3 kcal in the whole recipe
• 80 g (1 medium) carrot, julienned · 33 kcal in the whole recipe
• 100 g (1 small) cucumber, thinly sliced · 16 kcal in the whole recipe
• 150 g romaine lettuce, washed and torn · 26 kcal in the whole recipe
• 20 g fresh mint leaves · 9 kcal in the whole recipe
• 30 g fresh cilantro · 7 kcal in the whole recipe
• 1/2 tsp ground black pepper and 120 ml warm water

Method

1. In a bowl, mix ground chicken, minced shallot, half of the minced garlic, 1 tablespoon fish sauce, 1 teaspoon brown sugar, and black pepper, then shape into 12 small patties.

   

2. Whisk remaining garlic, remaining fish sauce, remaining brown sugar, lime juice, sliced hot pepper, and warm water in a bowl to prepare the light nuoc cham sauce.

   

3. Cook dry rice noodles in boiling water for 3 to 4 minutes, rinse under cold water, and drain completely.

   

4. Lightly brush chicken patties with canola oil and cook in a hot grill pan or oven preheated to 200°C (400°F) for 10-12 minutes until browned and cooked through.

   

5. Divide cooked rice noodles, romaine lettuce, carrot, cucumber, fresh mint, and cilantro among 4 bowls, top with grilled chicken patties, and serve with the light nuoc cham dipping sauce.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.