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.
Ingredients
Scale
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
Instructions
- 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.
- Carefully craft the seasoned meat mixture into compact spherical meatballs, approximately golf ball-sized for consistent cooking.
- 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.
- While meatballs cook, prepare vermicelli noodles according to package guidelines. Once tender, drain completely and set aside at room temperature.
- 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.
- 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