vietnamese bun cha

A Hanoi favorite of pork mince balls in sweet dressing with vermicelli noodles and a herb salad.

Vietnamese Meatballs and Noodles (Bún chả)

fish sauce

shallots,

garlic

soy sauce

white sugar

black pepper

Kosher salt,

lb pork mince

vegetable oil,

lb dried vermicelli noodles

red chillies,

4-5 garlic cloves, finely chopped

mint leaves

Thai basil leaves

iceberg lettuce leaves

red cabbage

white vinegar

water

lime juice

Combine the marinade ingredients in a mixing bowl. Add the pork mince and combine, then refrigerate for a minimum of 1 -2 hours. Remove the marinated pork mince from the refrigerator and form into small patties, then set aside.

To make the dressing, heat the fish sauce, vinegar, sugar, and water in a saucepan over high heat until the sugar dissolves. Transfer to a serving bowl and allow the dressing to cool before combining with the lime juice and stirring thoroughly. Set aside.

Cook the vermicelli noodles as per the package directions, and set aside in a bowl.

Brush a mid sized frying pan with oil and heat to medium-high. Cook the pork meatballs for 3-4 minutes on each side or until slightly charred. Transfer to small serving bowls in even quantities for each diner, then pour a generous amount of dressing over the meatballs.

Place the salad ingredients - lettuce, cabbage, chillies, garlic, mint, and basil - on a central platter, along with the vermicelli noodles. Diners can take the amount of ingredients they wish to incorporate into their bowl with the meatballs to make their own bun cha bowl.

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Vietnamese Meatballs and Noodles (B...

The most viewed vietnamese bun cha recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine