Description
Savory Vietnamese Bun Cha meatballs dance with rice noodles in a symphony of flavors from Hanoi’s street kitchens. Fragrant herbs, zesty dipping sauce, and perfectly grilled pork create a culinary journey that will transport you to the bustling markets of Vietnam.
Ingredients
Scale
Main Protein:
- 1 lb (454 grams) ground pork
- 2 cloves garlic, minced
- 1 small shallot, minced
Herbs and Seasonings:
- 1 stalk lemongrass, finely minced
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 teaspoon honey
- 1/2 teaspoon black pepper
- 1 cup fresh herbs (cilantro, mint, Thai basil)
Noodles and Optional Toppings:
- 8 ounces (226 grams) vermicelli rice noodles
- 1/2 cup pickled carrots and daikon
- 1/4 cup crushed peanuts
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 2 tablespoons sugar
- 1/2 cup warm water
- 1 clove garlic, minced
- 1 Thai chili, thinly sliced
Instructions
- Craft a fragrant meatball mixture by delicately blending ground pork with finely chopped lemongrass, aromatic fish sauce, subtle sweetness from sugar and honey, minced garlic, finely diced shallots, and a whisper of black pepper. Gently shape the protein into petite, slightly compressed spheres.
- Develop rich caramelization by grilling the meatballs over medium-high flames or searing in a lightly lubricated skillet, rotating to achieve a golden-bronze exterior with approximately 3-4 minutes per surface.
- Prepare thin vermicelli noodles following package guidance, then immediately cool under a gentle cascade of cold water to prevent additional cooking and maintain an ideal texture.
- Construct a vibrant dipping sauce by whisking together pungent fish sauce, zesty lime juice, dissolved sugar, warm water, minced garlic, and thinly sliced chili peppers. Taste and calibrate seasoning for optimal balance.
- Artfully compose individual serving bowls with a foundation of translucent noodles, nestled alongside succulent meatballs, scattered fresh herb sprigs, tangy pickled vegetable garnishes, and optional crushed peanut accents. Present the complementary dipping sauce separately for personalized flavor enhancement.
Notes
- Choose lean ground pork with 80-85% meat content for juicier, more flavorful meatballs that won’t dry out during cooking.
- Mix meatball ingredients gently to prevent tough texture, using a light touch to combine ingredients without overworking the meat.
- Chill meatballs for 15-20 minutes before cooking to help them hold their shape and develop better caramelization on the exterior.
- Swap ground pork with ground chicken or turkey for a lighter protein option that’s lower in fat and perfect for health-conscious eaters.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg