Authentic Vietnamese Bun Cha (Pork Meatballs with Vermicelli)
Experience the vibrant flavors of Hanoi with this classic Bun Cha recipe. Juicy lemongrass-scented pork patties are pan-fried until golden and served over cool vermicelli noodles with a tangy, aromatic dipping sauce.
Servings2 Portions
Prep Time20 Mins
Cook Time10 Mins
Difficulty
Easy
Ingredients
2
- pork mince300 g
- vermicelli noodles100 g
- beansprouts1 handful
- lettuce leaves4 pieces
- Julienned carrot and white radish100 g
- green onions0.3 cup
- garlic1 clove
- lemongrass paste2 tsp
- birds eye chilli1 piece
- Sliced red chilli1 piece
- coriander sprigs1 handful
- fresh mint leaves1 handful
- fish sauce1 tbsp
- rice wine vinegar2 tbsp
- lime juice2 tbsp
- white sugar2 tsp
- vegetable oil1.5 tbsp
- water0.3 cup
- white pepper and salt1 pinch
Step-by-Step Instructions
01
Prepare the dipping sauce by whisking together the water, sugar, lime juice, rice wine vinegar, and fish sauce in a small bowl until the sugar has completely dissolved. Stir in the minced bird's eye chili and let the sauce sit for at least 10 minutes to allow the flavors to develop.
02
Prepare the vermicelli noodles by placing them in a large heatproof bowl and covering them with boiling water. Soak according to the package instructions until tender, then drain and rinse under cold running water to stop the cooking process and prevent sticking.
03
In a large mixing bowl, combine the pork mince, fish sauce, sugar, finely chopped green onions, minced garlic, lemongrass, and a pinch of salt and white pepper. Mix well with your hands or a spoon until the mixture is uniform.
04
Shape the meat mixture into 6 small, flat patties (similar to mini hamburger patties). Ensure they are even in size for consistent cooking.
05
