Bun Cha – Vietnamese Meatballs
Serves 2
Directions
- 1Add fish sauce to the measuring cup.
- 2Add lime juice to the measuring cup.
- 3Add rice wine vinegar to the measuring cup.
- 4Add birds eye chilli to the measuring cup.
- 5Add sugar to the measuring cup.
- 6Add water to the measuring cup.
- 7Mix the ingredients in the measuring cup to create the Nuoc Cham sauce.
- 8Place pork in a bowl.
- 9Add fish sauce to the pork.
- 10Add garlic to the pork.
- 11Add sugar to the pork.
- 12Add salt to the pork.
- 13Add green onion to the pork.
- 14Mix all ingredients for the meatballs by hand until well combined.
- 15Shape the mixture into mini hamburger patties.
- 16Place the shaped meat patties into a hot pan with oil.
- 17Cook patties for 2.5 minutes until golden.
- 18Flip the patties and cook for another 2 minutes.
- 19Remove the cooked patties from the pan.
- 20Place noodles in a bowl.
- 21Top with a handful of beansprouts.
- 22Add lettuce, carrots, and radish to the bowl.
- 23Place meatballs on top.
- 24Top with coriander and mint.
- 25Spoon a generous amount of Nuoc Cham sauce over the bowl.
- 26Serve and enjoy the Bun Cha.
Ingredients
- 300 g ground pork/mince (chicken or turkey)
- 1 tbsp fish sauce
- 2 tsp white sugar
- 0.33 cup finely chopped green onions
- 1 clove garlic minced
- Pinch white pepper
- salt
- 1.5 tbsp oil
- 3 tbsp white sugar
- 3 tbsp fish sauce
- 2 tbsp rice wine vinegar
- 2 tbsp lime juice
- 85 ml water
- 1 birds eye chilli, seeded and finely chopped
- 3 cloves garlic finely chopped
- 100 g rice vermicelli noodles dried
- handful beansprouts
- lettuce leaves
- julienned carrot and white radish (daikon)
- handful coriander/cilantro sprigs
- mint
- sliced red chilli
Equipment
bowlpanspatulameasuring cupsmeasuring spoons
Tips
- No battling to keep them round, better surface caramelisation.
- Adjust chilli to taste, or use other chili.
- The sauce is supposed to be like a soup broth.
- Optional quick pickle (full recipe on website).
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