Bun Cha Hanoi (Vietnamese Pork Meatballs)

VIETNAMESE·NON-VEGSource

Grilled pork meatballs and patties served with fresh herbs, rice noodles, and a flavorful dipping sauce.

Ingredients

25

PORK MEATBALLS

Ground Pork

450 g

Shallots

2 pieces

Garlic

3 cloves

Fish Sauce

2 tbsp

Sugar

1 tbsp

Black Pepper

1 tsp

PORK PATTIES

Ground Pork Belly

450 g

Shallots

2 pieces

Garlic

3 cloves

Fish Sauce

2 tbsp

Sugar

1 tbsp

Black Pepper

1 tsp

DIPPING SAUCE (NUOC CHAM)

Water

240 ml

Fish Sauce

120 ml

Sugar

100 g

Rice Vinegar

60 ml

Garlic

4 cloves

Thai Chili

2 pieces

Lime Juice

30 ml

FOR SERVING

Rice Vermicelli Noodles

450 g

Fresh Mint Leaves

A few leaves

1 cup

Fresh Basil Leaves

A few leaves

1 cup

Fresh Cilantro Leaves

A few leaves

1 cup

Lettuce Leaves

A few leaves

1 cup

Bean Sprouts

1 cup

Instructions

1Prepare the Pork15m

Mince Aromatics

Finely mince the shallots and garlic for both the meatballs and patties.

Mix Meatball Ingredients

In a bowl, combine the ground pork, minced shallots and garlic, fish sauce, sugar, and black pepper. Mix well until thoroughly combined.

Mix Patty Ingredients

In a separate bowl, combine the ground pork belly, minced shallots and garlic, fish sauce, sugar, and black pepper. Mix well until thoroughly combined.

Marinate

Cover both bowls and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to meld.

2Make the Dipping Sauce10m

Combine Sauce Ingredients

In a saucepan, combine water, fish sauce, sugar, and rice vinegar. Heat gently over medium heat, stirring until the sugar is dissolved. Do not boil.

Add Aromatics and Acidity

Remove from heat. Stir in the minced garlic, sliced Thai chilies, and lime juice. Let the sauce cool to room temperature.

3Shape and Cook the Pork30m

Shape Meatballs

Roll the meatball mixture into small, bite-sized balls (about 1 inch in diameter).

Shape Patties

Form the pork belly mixture into small, flat patties (about 2 inches in diameter).

Grill the Pork

Preheat your grill to medium-high heat. Grill the meatballs and patties for about 8-12 minutes, turning occasionally, until cooked through and nicely charred.

4Prepare Noodles and Herbs10m

Cook Noodles

Cook the rice vermicelli noodles according to package directions. Drain and rinse with cold water.

Prepare Herbs and Greens

Wash and prepare the fresh mint, basil, cilantro, lettuce leaves, and bean sprouts. Arrange them on a platter.

5Assemble and Serve5m

Assemble Bowls

In individual serving bowls, place a portion of cooked rice noodles. Add a generous amount of fresh herbs and lettuce.

Add Pork

Top the noodles and herbs with several pork meatballs and patties.

Serve with Sauce

Serve immediately with the prepared dipping sauce on the side for diners to add as they please.