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Bun Cha (Vietnamese Pork Meatballs)

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Description

Bun Cha, a delectable Vietnamese dish, stars grilled pork patties served alongside vermicelli noodles. Infused with a sweet and savoury marinade, the succulent pork pairs perfectly with fresh herbs, crispy lettuce, and tangy dipping sauce. This harmonious combination creates a vibrant and satisfying meal, reflecting the diverse and delicious tapestry of Vietnamese street food.

Meatballs

  • 500g pork mince
  • 2 tsp sugar
  • 1 tsp garlic
  • 3 spring onions (finely chopped)
  • 2 lemon grass stalks (finely chopped)
  • 1-2 shallots (finely chopped)
  • 2 tbsp fish sauce
  • 1/4 tsp black pepper
  • Sauce (Nuac Cham)

  • 3 tbsp fish sauce
  • 2 tbsp rice wine vinegar
  • 2 tbsp sugar
  • 2 tbsp lime juice
  • 1/2 cup water
  • Red chilli flakes/powder (to taste)
  • 1/4 tsp mince garlic
  • Serving Ingredients

  • 250g vermicelli
  • 1/4 cup fresh coriander (chopped)
  • 1-2 cups bean sprouts
  • Fresh thai basil (or mint)
  • Red chilli (sliced, optional)
  • 1 cup sliced cucumber (optional)
  • Instructions
    1. Add all ingredients for the meat balls to a mixing bowl and mix to combine. Set aside in the fridge to marinate for 30-60 minutes.
    2. Add all ingredients for the nuac cham sauce to a saucepan, gently heat and stir until the sugar has dissolved. Remove from heat and set aside to cool.
    3. Cook the vermicelli per packet instructions. Set aside.
    4. Make small meat balls, a little smaller than a golf ball.
    5. Heat 3-4 tbsp oil in a pan to a medium heat and slowly cook the meat balls until golden and cooked through.
    6. Add the noodles to a bowl, then add the lettuce and other fresh ingredients. Place the meatballs on top and garnish with some fresh mint and coriander.
    7. Pour over a generous portion of sauce and enjoy!