Bun Cha – Vietnamese Meatballs

Serves 2
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Directions

  1. 1Add fish sauce to the measuring cup.
  2. 2Add fish sauce to the measuring cup.
  3. 3Add fish sauce to the measuring cup.
  4. 4Add lime juice to the measuring cup.
  5. 5Add lime juice to the measuring cup.
  6. 6Add lime juice to the measuring cup.
  7. 7Add rice wine vinegar to the measuring cup.
  8. 8Add rice wine vinegar to the measuring cup.
  9. 9Add rice wine vinegar to the measuring cup.
  10. 10Add birds eye chilli to the measuring cup.
  11. 11Add birds eye chilli to the measuring cup.
  12. 12Add birds eye chilli to the measuring cup.
  13. 13Add sugar to the measuring cup.
  14. 14Add sugar to the measuring cup.
  15. 15Add sugar to the measuring cup.
  16. 16Add water to the measuring cup.
  17. 17Add water to the measuring cup.
  18. 18Add water to the measuring cup.
  19. 19Mix the ingredients in the measuring cup to create the Nuoc Cham sauce.
  20. 20Mix the ingredients in the measuring cup to create the Nuoc Cham sauce.
  21. 21Mix the ingredients in the measuring cup to create the Nuoc Cham sauce.
  22. 22Place pork in a bowl.
  23. 23Place pork in a bowl.
  24. 24Place pork in a bowl.
  25. 25Add fish sauce to the pork.
  26. 26Add fish sauce to the pork.
  27. 27Add fish sauce to the pork.
  28. 28Add garlic to the pork.
  29. 29Add garlic to the pork.
  30. 30Add garlic to the pork.
  31. 31Add sugar to the pork.
  32. 32Add sugar to the pork.
  33. 33Add sugar to the pork.
  34. 34Add salt to the pork.
  35. 35Add salt to the pork.
  36. 36Add salt to the pork.
  37. 37Add green onion to the pork.
  38. 38Add green onion to the pork.
  39. 39Add green onion to the pork.
  40. 40Mix all ingredients for the meatballs by hand until well combined.
  41. 41Mix all ingredients for the meatballs by hand until well combined.
  42. 42Mix all ingredients for the meatballs by hand until well combined.
  43. 43Shape the mixture into mini hamburger patties.
  44. 44Shape the mixture into mini hamburger patties.
  45. 45Shape the mixture into mini hamburger patties.
  46. 46Place the shaped meat patties into a hot pan with oil.
  47. 47Place the shaped meat patties into a hot pan with oil.
  48. 48Place the shaped meat patties into a hot pan with oil.
  49. 49Cook patties for 2.5 minutes until golden.
  50. 50Cook patties for 2.5 minutes until golden.
  51. 51Cook patties for 2.5 minutes until golden.
  52. 52Flip the patties and cook for another 2 minutes.
  53. 53Flip the patties and cook for another 2 minutes.
  54. 54Flip the patties and cook for another 2 minutes.
  55. 55Remove the cooked patties from the pan.
  56. 56Remove the cooked patties from the pan.
  57. 57Remove the cooked patties from the pan.
  58. 58Place noodles in a bowl.
  59. 59Place noodles in a bowl.
  60. 60Place noodles in a bowl.
  61. 61Top with a handful of beansprouts.
  62. 62Top with a handful of beansprouts.
  63. 63Top with a handful of beansprouts.
  64. 64Add lettuce, carrots, and radish to the bowl.
  65. 65Add lettuce, carrots, and radish to the bowl.
  66. 66Add lettuce, carrots, and radish to the bowl.
  67. 67Place meatballs on top.
  68. 68Place meatballs on top.
  69. 69Place meatballs on top.
  70. 70Top with coriander and mint.
  71. 71Top with coriander and mint.
  72. 72Top with coriander and mint.
  73. 73Spoon a generous amount of Nuoc Cham sauce over the bowl.
  74. 74Spoon a generous amount of Nuoc Cham sauce over the bowl.
  75. 75Spoon a generous amount of Nuoc Cham sauce over the bowl.
  76. 76Serve and enjoy the Bun Cha.
  77. 77Serve and enjoy the Bun Cha.
  78. 78Serve and enjoy the Bun Cha.

Ingredients

  • 300 g ground pork/mince (chicken or turkey)
  • 300 g ground pork/mince (chicken or turkey)
  • 300 g ground pork/mince (chicken or turkey)
  • 1 tbsp fish sauce
  • 1 tbsp fish sauce
  • 1 tbsp fish sauce
  • 2 tsp white sugar
  • 2 tsp white sugar
  • 2 tsp white sugar
  • 0.33 cup finely chopped green onions
  • 0.33 cup finely chopped green onions
  • 0.33 cup finely chopped green onions
  • 1 clove garlic minced
  • 1 clove garlic minced
  • 1 clove garlic minced
  • Pinch white pepper
  • Pinch white pepper
  • Pinch white pepper
  • salt
  • salt
  • salt
  • 1.5 tbsp oil
  • 1.5 tbsp oil
  • 1.5 tbsp oil
  • 3 tbsp white sugar
  • 3 tbsp white sugar
  • 3 tbsp white sugar
  • 3 tbsp fish sauce
  • 3 tbsp fish sauce
  • 3 tbsp fish sauce
  • 2 tbsp rice wine vinegar
  • 2 tbsp rice wine vinegar
  • 2 tbsp rice wine vinegar
  • 2 tbsp lime juice
  • 2 tbsp lime juice
  • 2 tbsp lime juice
  • 85 ml water
  • 85 ml water
  • 85 ml water
  • 1 birds eye chilli, seeded and finely chopped
  • 1 birds eye chilli, seeded and finely chopped
  • 1 birds eye chilli, seeded and finely chopped
  • 3 cloves garlic finely chopped
  • 3 cloves garlic finely chopped
  • 3 cloves garlic finely chopped
  • 100 g rice vermicelli noodles dried
  • 100 g rice vermicelli noodles dried
  • 100 g rice vermicelli noodles dried
  • handful beansprouts
  • handful beansprouts
  • handful beansprouts
  • lettuce leaves
  • lettuce leaves
  • lettuce leaves
  • julienned carrot and white radish (daikon)
  • julienned carrot and white radish (daikon)
  • julienned carrot and white radish (daikon)
  • handful coriander/cilantro sprigs
  • handful coriander/cilantro sprigs
  • handful coriander/cilantro sprigs
  • mint
  • mint
  • mint
  • sliced red chilli
  • sliced red chilli
  • 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).
Bun Cha – Vietnamese Meatballs | Clip Recipe