Vietnamese Bun Cha Recipe with Meatballs

Bun cha with sizzling meatballs

  • serves 3
  • Easy

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

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Ingredients

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

MEATBALLS

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

DRESSING

  • fish sauce 1 ½ tbsp
  • soft light brown sugar 1 ½ tbsp
  • limes 1½, 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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Nutritional Information

  • Kcals 308
  • Fat 12.3g
  • Saturates 3.4g
  • Carbs 26.3g
  • Sugars 14.2g
  • Fibre 4.2g
  • Protein 20.8g
  • Salt 2.7g
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