Name: Bun Cha – Vietnamese Meatballs Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Vietnamese
Ingredients: 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; 3 tbsp white sugar; 3 tbsp fish sauce; 2 tbsp rice wine vinegar; 2 tbsp lime juice; 1/3 cup water; 1 bird’s eye chili, seeded and finely chopped; 3 cloves garlic, finely chopped; 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; Handful of coriander/cilantro sprigs and mint; Sliced red chili, lime wedges (optional)

Ingredients

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)

3 tbsp white sugar

3 tbsp fish sauce

2 tbsp rice wine vinegar

2 tbsp lime juice

1/3 cup water

1 birds eye chili, seeded and finely chopped

3 cloves garlic, finely chopped

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

Handful of coriander (cilantro) sprigs and mint

Sliced red chili and lime wedges (optional)

Instructions

Step 1: Prepare the sauce by mixing 3 tbsp white sugar, 3 tbsp fish sauce, 2 tbsp rice wine vinegar, 2 tbsp lime juice, 1/3 cup water, 1 finely chopped birds eye chili, and 3 cloves finely chopped garlic in a bowl. Set aside for at least 10 minutes to allow flavors to meld.

Step 2: Cook the vermicelli noodles according to the package instructions by pouring boiling water over them. Once softened, drain and set aside.

Step 3: In a mixing bowl, combine the pork mince, 1 tbsp fish sauce, 2 tsp white sugar, chopped green onions, minced garlic, a pinch of white pepper and salt, and lemongrass paste if using. Mix thoroughly until well combined.

Step 4: Shape the pork mixture into six mini hamburger-sized patties using your hands.

Step 5: Heat 1 1/2 tbsp oil in a skillet over medium-high heat. Add the patties and cook for about 2 1/2 minutes on one side until golden brown. Flip and cook another 2 minutes, then remove from heat.

Step 6: To assemble, place the cooked vermicelli noodles in bowls. Top with a handful of beansprouts, wedge in lettuce leaves, and add julienned carrot and radish if using.

Step 7: Arrange the cooked meatballs on top of the noodles and vegetables. Garnish with coriander and mint sprigs.

Step 8: Spoon a generous amount of the prepared sauce over everything—it acts like a flavorful broth. Serve with sliced red chili and lime wedges if desired, then enjoy!

Tips & Variations

For a smoky flavor, grill the meatballs on a barbecue instead of pan-frying.

Add a splash of sesame oil to the meat mixture for extra depth.

Use shredded cabbage or kale instead of lettuce for a different crunch.

To make the quick pickle, soak julienned carrot and radish in vinegar and a pinch of sugar for 15 minutes before serving.

Adjust chili quantity to your heat preference or omit for milder flavor.

FAQs

Can I make Bun Cha without fish sauce?

While fish sauce is key to the authentic flavor, you can substitute it with soy sauce or tamari for a vegetarian-friendly version, though the taste will be slightly different.

How do I prevent the meatballs from falling apart?

Mix the pork with the binding ingredients thoroughly and shape the patties firmly. Avoid overcrowding the pan during cooking to allow them to brown and set properly.