Bun Cha originates from Hanoi, a city in north Vietnam, and consists of barbecue grilled pork mince, rice noodles, lots of fresh lettuce and herbs and a dipping sauce.
Barbecue pork meatballs
1 ½ tsp | Salt |
600 g | Pork mince (Main) |
1 tsp | Brown sugar |
1 tsp | Freshly ground black pepper |
2 | Shallots, minced |
2 | Garlic cloves, minced |
Nuoc cham sauce
2 Tbsp | Sweet chilli sauce, use 3 tbsp if needed (Main) |
¼ cup | Lemons, juice, or use lime juice |
1 ½ Tbsp | Fish sauce, or use 2 tbsp if needed (Main) |
2 Tbsp | Water |
1 | Garlic clove, very finely chopped |
1 tsp | Red chilli, finely chopped, use 2 tsp if needed |
To serve
300 g | Vermicelli, cooked, or from 100g uncooked (Main) |
1 head | Butter lettuce, or use coral lettuce |
2 handfuls | Mung bean sprouts |
4 handfuls | Fresh mixed herbs, use Asian herbs such as Vietnamese mint, Thai basil, mint and coriander |
Directions
- Mix all meatball ingredients together well. Roll into small balls approx 2-3cm in diameter and flatten slightly.
- Cook meatballs on a preheated barbecue grill or in a large grill pan on the stovetop. Cook for 4-5 minutes each side or until cooked through.
- Mix all sauce ingredients together and set aside.
- To serve, divide cold noodles, meatballs, lettuce leaves, mung bean sprouts and herbs between plates and serve with a small bowl of sauce on the side.
- Pour sauce over noodles just before eating.