Bun Cha
Vietnamese street food — sweet-glazed grilled pork meatballs over cool rice noodles, with herbs, lettuce and a nuoc cham dipping sauce. Bright, light, addictive, 30 minutes.
30 minMedium~497 kcal / servingVietnamese
Contains fishContains soy
Nutrition
497 kcal
Calories
33 g
Protein
51 g
Carbs
18 g
Fat
Estimated, per serving
Good to know
Contains fishContains soy
Ingredients · per serving
- 1 medium Lime
- ½ medium Carrot
- 2.5 tbsp Fish sauce
- to taste Black pepper
- 4 cloves Garlic
- 1 tsp Sunflower oil
- 4 leaves Little gem lettuce
- 1 tbsp Honey
- 1 tsp Soy sauce
- 1 small bunch Fresh mint
- 1 small Shallot
- 1 tsp Cornflour
- 1 small bunch Fresh coriander
- 2 tbsp Light brown sugar
- 100 g Rice vermicelli noodles
- 250 g Pork mince
- 1 small Red chili
Instructions
- Mix the pork mince with the minced shallot, garlic, fish sauce, sugar, black pepper and cornflour. Knead for 30 seconds to develop the bind.
- Shape into 12 small meatballs (about 20g each). Wet your hands so the mix doesn't stick.
- Cook the rice noodles to packet time (usually 3-4 minutes in boiling water). Drain, rinse under cold water, set aside.
- Mix the nuoc cham: fish sauce, lime juice, water, sugar, minced garlic and chopped red chili in a small bowl. Stir until the sugar dissolves. Add the matchstick carrot to marinate.
- Heat a griddle pan over high heat, brush with oil. Add the meatballs. Cook 3 minutes per side, pressing slightly to flatten, until charred outside and just cooked through.
- Brush the meatballs with the honey-soy glaze (honey + soy + 1 tsp water mixed) for the last 30 seconds. Lift onto a plate.
- Plate: noodles in shallow bowls, meatballs on top, pile herb leaves (mint, coriander, basil) and lettuce alongside. Spoon the nuoc cham over the meatballs and noodles. Eat by mixing everything together.
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