Description
Bun Cha is a classic Vietnamese dish featuring flavorful grilled pork meatballs served over vermicelli noodles with fresh herbs, lettuce, and a tangy, sweet-savory dipping sauce. This recipe combines aromatic lemongrass-infused pork patties cooked to golden perfection in a skillet, paired with a refreshing mix of pickled vegetables and herbs for an authentic, satisfying meal.
Ingredients
Scale
For the 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
For the Sauce
- 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
For the Noodles and Garnishes
- 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)
Instructions
- Make the Sauce: In a bowl, combine white sugar, fish sauce, rice wine vinegar, lime juice, water, finely chopped bird’s eye chili, and garlic. Stir until sugar is dissolved. Set this sauce aside for at least 10 minutes to allow the flavors to meld.
- Prepare the Noodles: Place the vermicelli noodles in a bowl and pour over boiling water according to the package directions. Soak until tender, then drain and set aside.
- Mix Meatball Ingredients: In a mixing bowl, combine pork mince, fish sauce, white sugar, chopped green onions, minced garlic, white pepper, salt, and optional lemongrass paste. Mix well until all ingredients are evenly incorporated.
- Form Meat Patties: Using your hands, shape the mixture into six small hamburger-shaped patties, ensuring they are compact and uniform for even cooking.
- Cook the Meatballs: Heat oil in a skillet over medium-high heat. Add the patties and cook for about 2 1/2 minutes until golden brown on the bottom. Flip and cook for an additional 2 minutes or until cooked through. Remove from heat.
- Assemble the Bowls: Place a serving of vermicelli noodles into each bowl. Top with a generous handful of beansprouts, fold or shred a few lettuce leaves, and add julienned carrot and radish if using.
- Add Meatballs and Herbs: Arrange the cooked meat patties on top of the noodles and vegetables. Garnish with fresh coriander/cilantro and mint sprigs.
- Serve with Sauce: Spoon a generous amount of the prepared sauce over the entire bowl. The dish is meant to be enjoyed with the sauce acting like a flavorful broth. Optionally, add sliced red chili and lime wedges for extra heat and acidity. Eat immediately and enjoy!
Notes
- Note 1: Ground pork offers the best texture and flavor balance for the meatballs.
- Note 2: Fish sauce is key for authentic umami taste; adjust quantity based on your salt preference.
- Note 3: Bird’s eye chili adds heat; remove seeds to reduce spiciness.
- Note 4: Lemongrass paste is optional but adds a lovely aromatic flavor.
- Note 5: Quick pickling the carrot and daikon radish enhances freshness and adds a lightly tangy crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Vietnamese
Keywords: Bun Cha, Vietnamese Meatballs, Pork Meatballs, Vietnamese Noodles, Lemongrass Meatballs, Vermicelli Bowl, Asian Recipes
