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Bun Cha (Vietnamese Pork Meatballs)
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
Sauce (Nuac Cham)
Serving Ingredients
Instructions
- 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.
- 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.
- Cook the vermicelli per packet instructions. Set aside.
- Make small meat balls, a little smaller than a golf ball.
- Heat 3-4 tbsp oil in a pan to a medium heat and slowly cook the meat balls until golden and cooked through.
- 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.
- Pour over a generous portion of sauce and enjoy!