Vietnamese Meatballs (Bún Chả) Recipe

Rating 5.0

| 1

Vietnamese Meatballs (bun cha) are traditionally served as lunch but can also be served as a flavorful brunch or dinner. A Hanoi classic, it features smokey grilled pork meatballs, marinated pork belly and fresh rice noodles that hit all the right notes, sweet, salty and savory.

Brunch

Vietnamese

ingredients

steps

minutes

Ingredients

Servings:

For the Vietnamese Meatballs

400 g

minced pork shoulder

1 cup(s)

finely chopped shallots

1/2 cup(s)

green onions

5 tblsp

oyster sauce

3 tblsp

fish sauce

50 g

sugar

20 g

salt

30 g

ground black pepper

800 g

cooked fresh rice noodles, to serve, see notes 1

lettuce leaves, to serve

For the Grilled Pork Belly

400 g

sliced pork belly

1 cup(s)

finely chopped shallots

1/2 cup(s)

green onions

5 tblsp

oyster sauce

3 tblsp

fish sauce

50 g

sugar

30 g

ground black pepper

20 g

salt

For the Carrot and Papaya Salad

carrots

green papaya

100 g

sugar

1 cup(s)

white vinegar

1/2 cup(s)

sliced spicy chiles, any variety

For the Dipping Sauce

4 cup(s)

fish sauce

300 g

sugar

2 cup(s)

white vinegar

40 g

ground black pepper

2 1/2 cup(s)

water

1 1/2 cup(s)

finely chopped garlic

Directions 11 steps | 80 Minutes

Step 1

Marinate the minced pork shoulder. In a bowl, combine the minced pork shoulder, finely chopped shallot, chopped green onions, oyster sauce, fish sauce, sugar, black pepper and salt. Mix until well combined. Cover the bowl and transfer it to the refrigerator to marinate for 45 minutes.

Step 2

Marinate the sliced pork belly. In a second bowl, combine the sliced pork belly, finely chopped shallot, chopped green onions, oyster sauce, fish sauce, sugar, black pepper and salt. Mix until well combined. Cover the bowl and transfer it to the refrigerator to marinate for 45 minutes.

Step 3

Make the carrot papaya salad. Peel and julienne the carrots and green papaya.

Step 4

In a bowl, whisk together the sugar, white vinegar and sliced chilies until the sugar is dissolved.

Step 5

Add the julienned carrots and green papaya to the bowl and mix until evenly combined. Set aside in the refrigerator.

Step 6

Make the dipping sauce. In a pot over medium heat, add the fish sauce and sugar. Stir until the sugar dissolves.

Step 7

Stir in the vinegar and ground black pepper. Turn off the heat.

Step 8

Stir in the water and minced garlic. Set aside.

Step 9

Grill the Vietnamese meatballs and pork belly. Preheat the indoor or outdoor grill to medium-high. Roll the marinated pork shoulder mixture into balls slightly larger than ping pong balls. Flatten each ball into mini patties.

Step 10

Grill 2 minutes per side or until well done. Grill the pork belly for 2 minutes per side or until well done.

Step 11

Divide the grilled Vietnamese meatballs, grilled pork belly, rice noodles and lettuce leaves into four bowls. Top with the pickled chiles, green papaya and carrots. Serve with the dipping sauce on the side. Enjoy!