vietnamese meatballs

Recipe video above. Everything you know and love about Vietnamese food - fresh, healthy and full of flavour! Bun Cha in Vietnam is served slightly differently (read in post), but here I've made noodle bowls which are more familiar to those outside of Vietnam. See Notes for what this tastes like!

Bun Cha - Vietnamese Meatballs

tbsp fish sauce ((Note 2))

tsp white sugar

green onions / scallions

garlic (, minced)

white pepper and salt

lemongrass paste

tbsp white sugar

tbsp rice wine vinegar

lime juice

(85 ml) water

birds eye chilli (, seeded and finely chopped (Note 3))

garlic (, finely chopped)

g / 3.5 oz vermicelli noodles (, dried)

beansprouts

lettuce leaves

Julienned carrot and white radish ((daikon),

coriander/cilantro sprigs (, mint)

red chilli (, lime wedges (optional))

Sauce: Mix ingredients. Set aside 10 minutes+.

Noodles: Pour over boiling water and soak per packet directions. Drain, set aside.

Mix all ingredients except oil until combined.

Shape into 6 mini hamburger patties with your hands.

Heat oil in a skillet over medium high heat. Add patties and cook for 2 1/2 minutes or until golden. Flip, cook 2 minutes then remove.

Meatballs:

Place noodles in bowl. Top with a handful of beansprouts, wedge in lettuce, carrots and radish in.

Place meatballs on top, top with coriander and mint.

Spoon over a generous amount of Sauce (it's supposed to be like a soup broth), eat and be happy!

Assemble Bowls:

Bún chả (Vietnamese Meatballs) are simple, light, fresh, and perfect for a hot summer day or as a make-ahead meal.

Bún chả

pork (4.49)

garlic, finely chopped (0.24)

shallot (0.68)

Tbsp lemongrass (0.60)

Tbsp honey (0.24)

Tbsp fish sauce (0.23)

salt (0.05)

tsp pepper (0.02)

lime juice (about 2 limes) (1.20)

water (0.00)

Tbsp fish sauce (0.68)

Thai red chili pepper (0.10)

garlic, minced (0.08)

Tbsp sugar (0.02)

carrot, thinly sliced (0.16)

rice vermicelli noodles (2.99)

butter lettuce (1.59)

mint (2.19)

carrot, sliced (0.16)

cucumber, sliced (0.50)

Chop the garlic and shallots, and mince the lemongrass.

In a large mixing bowl, mix together the pork, fish sauce, salt, pepper, honey, lemongrass, shallots, and garlic. Set the mixture aside for 1 to 2 hours in the fridge.

Shape the mixture into small meatballs (about 20 meatballs), and then gently flatten them a bit.

In a large skillet over medium heat, heat the oil and add the meatballs in a single layer. Cook the meatballs until they are golden and caramelized, around 2 to 3 minutes per side. Set the cooked meatballs aside.

For the Meatballs:

Whisk the sauce ingredients together and adjust to your tastes. Optional: heat the water and whisk the sugar in to dissolve before adding the rest of the ingredients.

For the Sauce:

Prepare the vermicelli noodles according to package instructions (usually cook 2-3 minutes in a pot of boiling water).

Serve the noodles with the meatballs along with a handful of lettuce, mint, carrots, and cucumbers with the nuoc cham on the side.

For the Bowls:

There is nothing more comforting than this xiu mai (Vietnamese meatballs) recipe. These juicy pork and jicama meatballs lay in a delicious pool of hearty umami-flavored tomato sauce.

Xiu Mai (Vietnamese Meatballs)

lbs pork

(140 g) yellow onion (diced)

(140 g) jicama (finely diced)

salt

chicken bouillon powder

sugar

black pepper

garlic

tomato paste

water

fish sauce

tomatoes (diced (optional))

green onion (minced)

cilantro

French Bread, rice or rice Noodles

Season the meat. In a large mixing bowl, add the ground pork, diced onions, and finely diced jicama. Add the salt, chicken powder, sugar, and black pepper and mix with your hands until thoroughly combined.

Shape the meatballs. Using spray oil, lightly grease two large heatproof plates with a lip that can fit in the basket of your steamer and hold the meat juices. Using your hands tightly shape the meat into 1 to 2-inch meatballs and place them on the greased tray.

Steam the meatballs. Boil water in a steamer. Place the meat in the steamer and steam on high heat for 10 minutes. You may need to steam the meatballs in batches. Remember to reserve the meat juice.

Cook the tomato sauce. In a large skillet, add 2 tbsp of vegetable oil and the minced garlic. Sauté on medium-high until the garlic is fragrant and golden brown. Then turn the heat to low and mix in the 6 oz can of tomato paste and sauté for together for 30 seconds. Next add the sugar, fish sauce, and sauté for another for 30 seconds. (If you are using freshly chopped tomatoes, add them here.) Lastly, add 4 cups of water and mix until combined.

Cook the meatballs in the sauce. On high heat, add all the meatballs with the meat juice. Cook for 20-30 minutes on high heat uncovered until the sauce reduces by 2/3s and thickens.

Serve. Top with chopped scallions and cilantro and enjoy either with a baguette, in a banh mi, with rice, or with noodles!

Recipe video above. These are pork meatballs that are used to stuff inside Banh Mi, the famous Vietnamese sandwiches! However, don&#039;t just limit yourself to this - try them served over rice as a meal!Makes 12 meatballs which is enough for 4 Banh Mi or serves 4 as a meal over rice.

Vietnamese Pork Meatballs for Banh Mi

jicama (, apple

green onions (, finely sliced)

500 g/ 1lb pork mince ((ground pork) (chicken also ok))

garlic (, finely minced)

tsp fish sauce ((or soy))

tsp corn starch

tsp black pepper

tbsp cornflour

chicken stock, low sodium

tbsp fish sauce

tsp sugar

tsp ginger (, finely minced)

Mix meatball mixture until just combined.

Roll out 2 tbsp of mixture into balls.

Mix cornflour with splash of chicken stock, then add into skillet with all remaining Sauce ingredients.

Bring to simmer over medium high heat, stirring regularly so the bottom doesn't catch, then gently add meatballs.

Cook meatballs in liquid gently for 7 minutes, turning every now and then.

If not serving immediately, remove meatballs from sauce (to stop them from cooking further).

Stuff into Banh Mi; OR

Garnish with freshly chopped red chilli, coriander and shallots and serve over rice with sauce!

Serving:

My favorite Vietnamese dish of all time, this refreshing and light dish is made with rice noodles, charcoal-grilled pork patties, fresh vegetables and Vietnamese herbs. It's served with a sweet chili sauce and pickled vegetables to bring all the wonderful flavors of Vietnam together.

Northern Vietnam Vermicelli Noodles with Grilled Pork Meatballs (Bun Cha Hanoi)

lbs pork (at least 20% fat)

oyster sauce

brown sugar

rice powder

MSG (optional)

lemongrass

garlic (finely minced)

shallot (finely minced)

vegetable oil (for coating hands to prevent sticking)

Lettuce

Cucumber

Vietnamese herbs

oz dried rice vermicelli noodles (Jiang Xi brand)

unripe green papaya

fine sea salt

white sugar

white vinegar

lime juice (1 fresh lime)

coconut soda (Coco Rico)

Thai chili peppers (thinly sliced)

Season pork

In a large mixing bowl, combine ground pork, fish sauce, oyster sauce, brown sugar, ground black pepper, roasted rice powder, MSG, lemongrass, garlic, and shallots.

Make patties and grill

To prevent the ground pork mixture from sticking to your hands, oil them with vegetable oil. Roll the mixture into 32 small patties. Grill the patties over charcoal fire for a more authentic taste, about 8 minutes per side or until lightly charred. You can also pan-fry the patties on high heat on the stovetop or air-fry them at 350°F, about 5 minutes per side.

Make the quick pickled papaya

In a medium bowl, combine sliced papaya and salt. Let it sit for 30 minutes. Rinse the salted papaya under cold running water and squeeze out excess water. Drain. Mix with water sugar and vinegar. Set aside.

Make the dipping sauce/broth

In a large bowl, mix together water and sugar until sugar is completely dissolved. Add fish sauce, lime juice, coconut soda, garlic, and chili peppers. Adjust to taste if needed.

Cook the noodles

Assemble

for each serving. In a small bowl, add pork patties, pickled papaya and cover with dipping sauce/broth. Serve with rice noodles and a platter of vegetables and herbs on the side.

https://www.youtube.com/watch?v=p95xQsGJRTc

One of my favorite Vietnamese dishes of all time, this refreshing and light dish is made with rice noodles, charcoal-grilled pork patties, fresh vegetables and Vietnamese herbs. It's served with a sweet chili sauce and pickled vegetables to bring all the flavors together.

Full recipe: https://www.vickypham.com/blog/bun-cha-hanoi

Top 6 vietnamese meatballs recipes from across the web

The most viewed vietnamese meatballs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Bun Cha - Vietnamese Meatballs

Bún chả

Xiu Mai (Vietnamese Meatballs)

Vietnamese Pork Meatballs for Banh ...

Northern Vietnam Vermicelli Noodles...

Northern Vietnam Vermicelli Noodles...

Top 6 vietnamese meatballs recipes from across the web

The most viewed vietnamese meatballs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bun Cha - Vietnamese Meatballs

Bún chả

Xiu Mai (Vietnamese Meatballs)

Vietnamese Pork Meatballs for Banh ...

Northern Vietnam Vermicelli Noodles...

Northern Vietnam Vermicelli Noodles...

The most viewed vietnamese meatballs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine