Bun Cha - Vietnamese Meatballs
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
4.99 out of 5 stars
(165)
Ingredients
2 servings
- 250 - 300 g/8 - 10 oz pork mince (ground pork)(Note 1)
- 1 tbsp fish sauce (Note 2)
- 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 (Note 4)
- 1 1/2 tbsp oil (, for cooking)
- 3 tbsp white sugar
- 3 tbsp fish sauce (Note 2)
- 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)
- 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)
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Preparation
Step 1
Sauce: Mix ingredients. Set aside 10 minutes+.
Step 2
Noodles: Pour over boiling water and soak per packet directions. Drain, set aside.
Step 3
Meatballs:
Step 4
Mix all ingredients except oil until combined.
Step 5
Shape into 6 mini hamburger patties with your hands.
Step 6
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.
Step 7
Assemble Bowls:
Step 8
Place noodles in bowl. Top with a handful of beansprouts, wedge in lettuce, carrots and radish in.
Step 9
Place meatballs on top, top with coriander and mint.
Step 10
Spoon over a generous amount of Sauce (it's supposed to be like a soup broth), eat and be happy!
Step 11
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