This light and refreshing Bun Cha recipe feature juicy and flavorful pork meatballs paired with vermicelli pasta, herbs, and vegetables. It is easy to make and fill. This recipe, served with a homemade sauce for dipping, is ideal to do on a hot day in the summer or as a meal that can be prepared ahead.
WHAT IS BUN CHA
As a child, I never knew that these juicy meatballs were called anything. My mom used to make them for me because they were one of five foods that I would eat without hesitation. This is a simple recipe you can make. You can also scale it up or back down.
Bun cha is also known as Vietnamese meatballs and vermicelli noodles. It is believed to be a dish from Hanoi. They are served everywhere in Hanoi, from street food stands to restaurants. This recipe is famous for lunch, but you can enjoy it anytime. The noodles, herbs, and vegetables are refreshing on a hot day. On an episode of Parts Unknown, you can see Anthony Bourdain eating it with Barack Obama!
WHAT IS FISH SAUCE?
The secret ingredient in this recipe is fish sauce. It is used in the meatballs and the dipping sauce (nuoc-cham), as it has a robust umami flavor. This liquid condiment is created by fermenting the fish. It gives the dish a savory, salty, and delicious taste. Fish sauce can be found in the international aisle of most supermarkets or Asian grocery stores.
What is LEMONGRASS?
Lemongrass has a complex, aromatic flavor with a bright, citrusy aroma. Lemongrass can be purchased frozen or fresh. You can find frozen lemongrass in Asian grocery stores. I like to keep them in my freezer. You can substitute lemon zest with ginger if you cannot find the lemongrass.
When using fresh lemongrass, be sure to discard the woody bottom section. You should be able to find fresh lemongrass in most chain grocery stores. Check where you keep the ginger paste, and you may discover lemongrass paste as an easy substitute!
STORAGE OF LEFTOVERS
This recipe is excellent for meal prep! Rice noodles, vegetables, herbs, and rice noodles can be stored separately from the pork meatballs. It is much easier to reheat the meatballs, especially at work. When stored in an airtight refrigerator, everything should stay fresh and last up to four days.
TIPS FOR MAKING BUN CHA
When forming the meatballs, do not overfill them. You don’t want the meatballs to be dense.
For uniformed meatballs, use a cookie scoop. It also helps them to cook evenly. Do not go more significant than a golf-ball size.
You can adjust the ingredients for the nuoc cam to your taste.
You can also use a cast-iron or grilling pan if you don’t have a nonstick skillet.
Check the ingredients before buying rice vermicelli. They may look like cellophane noodles, but they’re not the same.
Ingredients
1 lb. Ground pork (4.49)
Three cloves of garlic finely chopped (US $0.24)
14 cups chopped shallot (0.68)
4 Tbsp of minced lemongrass (Cents: $0.60)
2 Tbsp honey ($0.24)
1 Tbsp fish sauce ($0.23)
1 tsp. Salt ($0.05).
1/4 tsp pepper ($0.02)
2 Tbsp of cooking oil ($0.08)
Dipping Sauce Nuoc Cham
1/4 cup lime juice (about two limes) $1.20
3/4 cup of water (0.00$)
3 Tbsp fish sauce ($0.68)
1 Thai red chili pepper ($0.10)
One clove of minced garlic ($0.08)
2 Tbsp sugar ($0.02)
One carrot thinly sliced (0.16)
Bowls
8 oz. Rice vermicelli noodles (2.99)
One head of butter lettuce ($1.59)
Fresh mint, one handful ($2.19
One carrot sliced $0.16
Half a cucumber, sliced (0.5$)
Instructions
Cut the shallots and garlic into small pieces. Mince the lemongrass.
Mix the garlic, shallots, and lemongrass in a large bowl. Add the fish sauce. The mixture should be left in the refrigerator for up to two hours.
Form the mixture into 20 small meatballs and gently flatten each one.
Heat the oil in a large pan over medium heat. Add the meatballs one by one. The meatballs should be cooked until golden brown and caramelized. This will take about 2 to 3 minutes on each side. Set aside the cooked meatballs.
For the sauce
Stir the ingredients together, and adjust according to taste. Optional: Heat the water, whisk in the sugar, and add the remaining ingredients.
For the Bowls
Vermicelli noodles should be prepared according to the package directions (usually 2-3 minutes in boiling water).
Serve the meatballs and noodles with lettuce, mint, cucumbers, carrots, and nuoc-cham on the side.
