Zesty Bun Cha Vietnamese Meatballs with Vermicelli Noodles Recipe

Savory bun cha vietnamese meatballs dance with fragrant herbs and tender vermicelli noodles in this classic street food sensation.

Hanoi’s favorite dish brings authentic flavors straight to your kitchen.

Juicy pork meatballs sizzle with a perfect blend of garlic, fish sauce, and aromatic spices.

Delicate rice noodles provide a light, silky base for these succulent meat morsels.

Fresh herbs like mint and cilantro add bright, zesty notes that complement the rich protein.

Crisp lettuce and pickled vegetables complete this vibrant, balanced meal that feels like a culinary journey through vietnam.

One bite will transport you to bustling street markets with its irresistible combination of textures and tastes.

Why Bun Cha Is a Vietnamese Favorite

• Quick and Easy Prep: Blend simple ingredients like pork, herbs, and seasonings to create delicious Vietnamese meatballs without complicated techniques.
• Packed with Fresh Flavors: Combine grilled protein with crisp vegetables, aromatic herbs, and zesty dipping sauce for a vibrant, mouthwatering meal that bursts with traditional Vietnamese taste.
• Versatile Dining Experience: Perfect for casual family dinners, weekend gatherings, or a relaxed meal that offers something exciting for everyone, from kids to adventurous food lovers.
• Customizable Meal: Easily adjust ingredients, swap proteins, or modify herb quantities to suit personal preferences and dietary needs while maintaining the authentic Vietnamese culinary spirit.

What Goes Into Bun Cha Vietnamese Meatballs

• Pork Mince: The primary protein source that forms the base of the Vietnamese meatballs.
• Onion, Garlic: Aromatic ingredients that add depth and flavor to the meatball mixture.
• Fish Sauce: A key seasoning that provides umami and saltiness to the meat.

• Sugar: Balances the savory and salty flavors in the meatballs and dipping sauce.
• Soy Sauce: Adds a rich, salty dimension to the meatball mixture.
• Lemongrass: Brings a citrusy and herbal note to the meatballs.
• Black Pepper: Provides a subtle heat and spiciness to the meat.

• Vermicelli Noodles: The base of the dish that provides a light and delicate texture.
• Fresh Herbs, Lettuce, Cucumbers, Carrots: Add freshness, crunch, and additional layers of flavor to the dish.

• Rice Vinegar, Warm Water: Create the liquid base for the dipping sauce.
• Chilies, Lime Juice, Fish Sauce: Contribute heat, tanginess, and depth to the sauce.

How to Make Bun Cha at Home

Step 1: Prepare the Meatball Mixture

• Ground pork
• Diced onion
• Minced garlic
• Fish sauce
• Sugar
• Soy sauce
• Finely chopped lemongrass
• Ground black pepper

Blend ingredients thoroughly until well incorporated.

Step 2: Shape the Meatballs

Roll the meat mixture into small, uniform balls approximately golf ball sized.

Make sure each meatball is compact and smooth.

Step 3: Grill the Meatballs

Heat a grill or skillet over medium-high temperature.

Cook meatballs, rotating periodically to ensure even browning. Continue cooking for 8-10 minutes until exterior turns golden and interior is fully cooked.

Step 4: Cook Vermicelli Noodles

Boil vermicelli noodles according to package directions. Drain completely and set aside.

Step 5: Create Zesty Dipping Sauce

• Rice vinegar
• Sugar
• Warm water
• Chopped chilies
• Fresh lime juice
• Fish sauce

Whisk until sugar dissolves.

Step 6: Assemble and Serve

Layer vermicelli noodles on plates.

• Fresh herbs
• Lettuce
• Sliced cucumbers
• Shredded carrots

Serve dipping sauce alongside or drizzle over the dish.

Key Tips for Juicy Bun Cha Meatballs

• Soak wooden skewers in water for 30 minutes before grilling to prevent burning and ensure even cooking of meatballs.
• Choose fatty ground pork (around 20% fat) to keep meatballs juicy and prevent them from becoming dry during grilling.
• Add finely chopped fresh herbs like mint or cilantro to the meat mixture for extra aromatic flavor and traditional Vietnamese touch.
• Chill meatballs in the refrigerator for 15-20 minutes before cooking to help them hold their shape and prevent falling apart on the grill.
• For a gluten-free version, replace soy sauce with tamari and ensure all other ingredients are gluten-free certified.

Bold Twists on Bun Cha Vermicelli Bowls

• Chicken Bun Cha: Replace pork mince with ground chicken for a lighter protein option that maintains the same aromatic Vietnamese flavors.
• Vegetarian Vietnamese Balls: Swap meat with crumbled tofu, add mushrooms, and use soy sauce instead of fish sauce to create a plant-based version of the classic dish.
• Spicy Korean-Vietnamese Fusion: Incorporate gochujang sauce into the meatball mixture and dipping sauce for a bold, fiery Korean-inspired interpretation of the traditional recipe.
• Grilled Skewer Style: Shape the meat mixture into elongated kebabs instead of round meatballs, grilling them on wooden skewers for a different presentation and smoky char.

What to Pair with Bun Cha Noodles

• Perfect Taste Companions: Vietnamese Bun Cha Pairings
• Refreshing Beverage Match: Crisp Vietnamese iced tea balances the rich, savory meatballs with its cool, sweet undertones and cuts through the meaty flavors effortlessly.
• Complementary Wine Selection: Light-bodied Pinot Noir with subtle fruity notes enhances the herbal lemongrass and provides a smooth counterpoint to the grilled meatballs' robust taste.
• Herb-Driven Side Boost: Fresh mint and Thai basil sprigs scattered on the plate amplify the dish's aromatic complexity, adding bright, zesty layers that dance with the meat's smoky essence.

Storage Tips for Bun Cha Success

• Refrigerate: Store leftover meatballs and noodles separately in airtight containers. Keep refrigerated for up to 3 days to maintain freshness and prevent soggy texture.
• Reheat Meatballs: Warm meatballs gently in a skillet over medium-low heat for 3-4 minutes, turning occasionally to prevent drying out. Add a splash of water to keep them moist.
• Microwave Option: Place meatballs on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until warmed through. Avoid overheating to prevent toughness.
• Freezing: Wrap meatballs tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2 months.

All Your Bun Cha FAQs in One Place

• What type of meat works best for Bun Cha meatballs?

Ground pork is traditional and provides the most authentic flavor, but you can also use a mix of ground pork and beef for added richness.

• How spicy is the dipping sauce?

The sauce can be adjusted to your heat preference by increasing or reducing the number of chilies. Start with a small amount and add more if you want more heat.

• Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs and refrigerate them uncooked for up to 24 hours before grilling. This allows the flavors to meld together even more.

• Is this dish gluten-free?

Not entirely. The soy sauce contains gluten, but you can substitute it with tamari or coconut aminos to make the recipe gluten-free.

Bun Cha Vietnamese Meatballs with Vermicelli Noodles Recipe

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• Total Time: 25 minutes
• Yield: 4 1x

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Description

Sizzling Bun Cha delights palates with authentic Vietnamese flavors, blending grilled pork meatballs and silky vermicelli noodles. Fragrant herbs and zesty dipping sauce complete this irresistible street food experience you’ll savor with each delectable bite.

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Ingredients

Scale 1x2x3x

Meat:

• 500 grams (1.1 pounds) pork mince
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon lemongrass, finely chopped
• 1 teaspoon black pepper
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 2 tablespoons sugar

Noodles and Vegetables:

• 200 grams (7 ounces) vermicelli noodles
• Fresh lettuce
• Fresh mint
• Fresh cilantro
• Fresh perilla leaves
• 2 cucumbers, thinly sliced
• 1 carrot, julienned

Dipping Sauce:

• 1/4 cup rice vinegar
• 1/4 cup warm water
• 2 red chilies, sliced
• 2 tablespoons lime juice
• 1/4 cup fish sauce

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Instructions

1. In a spacious mixing vessel, amalgamate ground pork with finely diced onion, minced garlic, aromatic fish sauce, granulated sugar, savory soy sauce, fragrant lemongrass, and freshly cracked black pepper. Thoroughly blend ingredients until uniformly mixed.
2. Carefully craft the seasoned meat mixture into compact spherical meatballs, approximately golf ball-sized for consistent cooking.
3. Heat grill or heavy skillet to medium-high temperature (around 375°F). Gently position meatballs onto cooking surface, rotating periodically to ensure even caramelization and thorough cooking, approximately 8-10 minutes until exterior turns golden brown and interior reaches 160°F.
4. While meatballs cook, prepare vermicelli noodles according to package guidelines. Once tender, drain completely and set aside at room temperature.
5. Craft the vibrant dipping sauce by whisking together tangy rice vinegar, dissolved sugar, warm water, sliced chilies, freshly squeezed lime juice, and umami-rich fish sauce. Allow flavors to meld for several minutes.
6. Assemble the dish by arranging vermicelli noodles as a base, artfully positioning grilled meatballs atop the noodles. Garnish generously with fragrant fresh herbs, crisp lettuce leaves, thinly sliced cucumbers, and julienned carrots. Serve dipping sauce alongside or drizzle directly over the composition.

Notes

• Experiment with ground chicken or turkey for a leaner protein option that still captures the delicious Vietnamese flavors.
• Soak wooden skewers before grilling meatballs to prevent burning and create a more structured cooking method.
• Use fresh herbs like mint, Thai basil, and cilantro generously to boost the authentic Vietnamese street food experience and add vibrant freshness.
• For a low-carb version, replace vermicelli noodles with spiralized zucchini or cauliflower rice to maintain the dish’s light and refreshing profile.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Grilling
• Cuisine: Vietnamese

Nutrition

• Serving Size: 4
• Calories: 500
• Sugar: 10g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 70mg