Bún Chà (Vietnamese Meatballs)

What You Need:

-Ground Pork -Garlic -Shallot -Lemongrass -Honey -Fish Sauce -Salt -Pepper -Lime Juice -Water

-Red Chili Pepper -Sugar -Carrot -Rice Vermicelli Noodles -Butter Lettuce -Mint -Cucumber


First, prepare the aromatics for the meatballs. Mince cloves of garlic, shallots, and  lemongrass.

Chop Aromatics


Add the garlic, shallots, and lemongrass to a bowl with ground pork, honey, fish sauce, salt, and pepper. Mix the ingredients together then set the mixture aside for 1 to 2 hours in the fridge so the flavors can blend.

Prep Meatball Ingredients


Shape the mixture into small meatballs, and then gently flatten them a bit. To help divide the mixture evenly, first, dive the meat into four equal pieces, then divide each quarter into five pieces to yield 20 meatballs.

Shape Meatballs


Heat a large skillet over medium. Once hot, add cooking oil and swirl to coat. Add the meatballs to the hot skillet in a single layer. Cook the meatballs until they are golden and caramelized, around 2 to 3 minutes per side. Set the cooked meatballs aside.

Cook Meatballs


For the sauce, whisk together lime juice, water, fish sauce, garlic, red chili, sugar, and some thinly sliced carrots (optional garnish). Taste the sauce and adjust the ingredients to your preference.

Make Dipping Sauce


Prepare the vermicelli noodles according to package instructions (they usually require cooking for 2-3 minutes in a pot of boiling water). Drain the noodles and set them aside.

Cook Noodles


Prepare the rest of the vegetables for your bowls. Slice a cucumber, slice a carrot into matchsticks, pull a handful of mint leaves from the stems, and wash some tender lettuce.

Cut Vegetables


Build the Bún chả bowls by adding the rice vermicelli noodles to a bowl along with some lettuce, cucumber, carrot, and Bún chả. Dip the Bún chả into the sauce, or drizzle a little over the bowl.

Build Bowls

Ready to Make it?