Based on the traditional Vietnamese street food, bun cha, these pork and noodle bowls consist of flavorful pork patties atop soft noodles, eaten with fragrant herbs, crisp lettuce, cucumber, and a rich, tangy sauce. Happily, we discovered shirataki noodles—a Japanese noodle made from the roots of the konjac plant. They have a pleasant chew and a neutral taste (as long as you rinse them first) and, best of all, they contain zero net carbs. These noodles formed a delicate background for our bold pork patties, flavored with black pepper, minced shallot, and lime zest.
Bun cha is traditionally accompanied by a light vinegar dressing. To add more fat for keto, we turned to peanut butter, whisking it with lime juice, fish sauce, chile, and garlic to make a deep, complex sauce. We seared the patties quickly in a skillet until well browned and cooked through, then served them on a bed of soft noodles with crispy cucumber slices and crunchy Boston lettuce, a flavorful dinner that’s ready in under an hour. A sprinkle of fresh cilantro and mint is all you need to bring this Vietnamese specialty home. Shirataki noodles are often sold precooked in 7- to 8- ounce packages. Thoroughly drain and rinse the noodles before using them. You can find shirataki noodles in the international aisle of most well stocked supermarkets or at y our local Asian market. For a less spicy sauce, use only one-quarter of the Thai chile.
Instructions :
- Whisk peanut butter, water, 1 tablespoon fish sauce, ½ teaspoon lime zest, lime juice, oil, chile, and garlic together in bowl; set aside.
- 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. - 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. - Meanwhile, bring 2 quarts water to boil in large pot. Stir in noodles and cook until heated through, about 2 minutes. Drain noodles well, then divide among individual serving bowls. Top with lettuce,
cucumber, and patties. Drizzle with sauce and top with cilantro and mint. Serve.
I’m Dr. Megan Justin
With a degree in Nutrition and years of experience working in U.S. hospitals, I specialize in creating personalized meal plans and delicious recipes for weight loss. I’m here to help you achieve your health goals with sustainable, easy-to-follow nutrition. Let’s transform your health, one meal at a time!
