Bun Cha (Vietnamese Meatballs)
30 min·Vietnamese
Ingredients
Meatballs:
- 250 – 300 g/8 – 10 oz pork mince (ground pork)
- 1 tbsp fish sauce
- 2 tsp white sugar
- 1/3 cup finely chopped green onions / scallions
- 1 clove garlic , minced
- Pinch of white pepper and salt
- 2 tsp lemongrass paste or fresh finely chopped , optional
- 1 1/2 tbsp oil , for cooking
Nuoc Cham (Vietnamese Dressing / Sauce – Note 2):
- 3 tbsp white sugar
- 3 tbsp fish sauce
- 2 tbsp rice wine vinegar
- 2 tbsp lime juice
- 1/3 cup water
- 1 birds eye chilli , seeded and finely chopped (Note 3)
- 3 cloves garlic , finely chopped
Serving (Note 4):
- 100 g / 3.5 oz vermicelli noodles , dried
- Big handful beansprouts
- Few lettuce leaves , folded or shredded
- Julienned carrot and white radish (daikon), optional quick pickle (Note 5)
- Handful of coriander/cilantro sprigs , mint
- Sliced red chilli , lime wedges (optional)
Instructions
8 steps
- 1
Sauce: Mix ingredients. Set aside 10 minutes+.
- 2
Noodles: Pour over boiling water and soak per packet directions. Drain, set aside.
- 3
Meatballs: - Meatballs: Mix all ingredients except oil until combined.
- 4
Meatballs: - Shape into 6 mini hamburger patties with your hands.
- 5
Meatballs: - Heat oil in a skillet over medium high heat. Add patties and cook for 2 1/2 minutes or until golden. Flip, cook 2 minutes then remove.
- 6
Assemble Bowls: Place noodles in bowl. Top with a handful of beansprouts, wedge in lettuce, carrots and radish in.
- 7
Place meatballs on top, top with coriander and mint.
- 8
Spoon over a generous amount of Sauce (it's supposed to be like a soup broth), eat and be happy!
Progress
0 / 8 steps
