Olive Magazine
Vietnamese Bun Cha Recipe with Meatballs

Bun cha with sizzling meatballs

Published: January 22, 2019 at 4:55 pm
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  • Preparation and cooking time
    • Total time
    • + chilling
  • Easy
  • Serves 3

Make our punchy Vietnamese-inspired dish with fiery pork meatballs for a refreshing, low-calorie midweek meal

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal308
fat12.3g
saturates3.4g
carbs26.3g
sugars14.2g
fibre4.2g
protein20.8g
salt2.7g
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Try these bun cha with sizzling meatballs, then check out our vegetarian meatballs and more meatballs recipes.

Ingredients

  • 2 nests vermicelli rice noodles
  • a handful bean sprouts, blanched
  • 2 Little Gem lettuces, cored and torn
  • a handful sugar snap peas, blanched
  • 1 carrot, shredded
  • ½ a small bunch mint, leaves torn
  • ½ a small bunch thai basil or regular basil

MEATBALLS

  • 250g pork mince
  • 1 clove garlic, crushed
  • thumb-sized piece ginger, grated
  • 1⁄2 red chilli, finely chopped
  • 1 tbsp fish sauce
  • 1 tbsp vegetable oil

DRESSING

  • 1 ½ tbsp fish sauce
  • 1 ½ tbsp soft light brown sugar
  • limes, zested and juiced

Method

  • STEP 1
    Tip the mince, garlic, ginger, chilli and fish sauce into a large bowl. Season lightly, mix well and form into 9 balls. Chill for 15 minutes.
  • STEP 2
    Cook the noodles following pack instructions, drain really well and run under cold water until completely cold, then drain again.
  • STEP 3
    Whisk together the dressing ingredients.
  • STEP 4
    Divide the noodles between plates and put all the vegetables in piles on top. Spoon over 3⁄4 of the dressing and top with herbs. Chill.
  • STEP 5
    Heat the oil in a frying pan over a medium heat, then fry the meatballs for 8-10 minutes or until well browned and cooked through.
  • STEP 6
    Remove the bowls from the fridge, add the meatballs on top and spoon over the remaining dressing and a few more herbs.

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