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Bun Cha Vietnamese Meatballs: 5 Savory Secrets to Love

Bun Cha Vietnamese Meatballs
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Savory Bun Cha: Vietnamese Meatballs You’ll Crave at Home

Ingredients

Scale
  • 1 pound Pork Mince (Ground Pork)
  • 2 tablespoons Fish Sauce
  • 1 tablespoon Sugar
  • 2 count Green Onions (Scallions)
  • 2 count Garlic
  • White Pepper & Salt (To taste)
  • 8 ounces Vermicelli Noodles
  • Fresh Vegetables (Beansprouts, Lettuce, Carrots, Herbs)
  • 3 tablespoons Fish Sauce (Lighter soy sauce for vegetarian)
  • 1 tablespoon Rice Vinegar
  • 1 count Lime (Juiced)
  • 4–5 tablespoons Water
  • 1 count Chili

Instructions

  1. Prepare the Nuoc Cham Sauce: In a bowl, mix sugar, fish sauce, rice vinegar, lime juice, water, minced garlic, and chili until the sugar is dissolved.
  2. Cook the Vermicelli Noodles: Boil water, add vermicelli noodles, cook for 3-5 minutes until tender, then drain and rinse.
  3. Combine Meatball Ingredients: Mix pork mince, fish sauce, sugar, green onions, garlic, white pepper and salt until combined, then shape into patties.
  4. Cook the Meatballs: Heat oil in a skillet, cook meatballs in batches for 2-3 minutes on each side until golden brown.
  5. Assemble Bun Cha Bowls: Place vermicelli noodles in bowls, top with meatballs and fresh vegetables, and garnish with herbs.

Notes

  • Use chicken or turkey as alternatives for pork.
  • Substitute soy sauce for fish sauce if needed.
  • Adjust the number of vegetables based on preference.
  • Chili can be modified for spice tolerance.

Nutrition

Find it online: https://sarecipe.com/bun-cha-vietnamese-meatballs/