Try these bun cha with sizzling meatballs, then check out our vegetarian meatballs and more meatballs recipes.


  • 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


  • 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


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


  • 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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Adam Bush Chef Portrait
Adam BushDeputy food editor

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