Introducing Bun Cha, the famous caramelised pork meatballs from the stress of Hanoi. Traditional Vietnamese food, made at home! This is an easy Vietnamese recipe that anyone can make that’s full of flavour. No need to hunt down obscure ingredients at an Asian store!
Serve it over vermicelli noodles with Vietnamese Nuoc Cham Sauce and your fresh vegetables of choice.
Bun Cha – traditional Vietnamese street food!
Any self respecting foodie visiting a new country will be armed with a list of “Must Try Foods!!“. And for visitors of Vietnam, Bun Cha should be right up there, alongside Pho, fresh rice paper rolls, and Banh Mi, to name a few favourites.
It was certainly one of the first foods I hunted down when I visited Vietnam. A top-priority!
These are photos of a Bun Cha speciality place in Hanoi that we visited. The Bun Cha was as great as we expected, and I’m happy to report the flimsy stools you spy held up for the whole meal. (Flimsy plastic stools are the norm everywhere, and we were seriously concerned every time we planted our butts down on them!)
What is Bun Cha?
Bun Cha is a traditional Vietnamese pork dish that’s a speciality of Hanoi, the capital city of Vietnam. Seasoned pork patties (I call them squished meatballs) and caramelised pork belly slices are served in a broth alongside rice noodles, fresh vegetables and herbs.
How to eat Bun Cha – The idea is to use the broth for dunking the noodles, vegetables and herbs. So you dunk, slurp noodles, bite into juicy pork, try to cram in a few sprigs of herbs – and that moment when you succeed, when you get a mouthful with a bit of everything…
THAT my friends, is a big, fat mouthful that epitomises all that is great about Vietnamese food. That perfect balance of fresh, savoury, sweet, herb, citrus, tender noodles, and that juicy caramelised pork….. YES!!!
About this Bun Cha recipe
This Bun Cha recipe I’m sharing today is a simple home version that’s a style more familiar to those of us outside of Vietnam. On point with flavour, but presented differently.
To make this a simple dinner recipe, I’ve skipped the pork belly and made noodle bowls with the sauce for spooning over, rather than serving it “soup” style. This Noodle Bowl way of serving Vietnamese food is increasingly popular here in Sydney, especially with the work lunch crowd.
How to make Vietnamese Meatballs
You’ll love how you won’t need to take a trip to an Asian store for this! You’ll also love how versatile this recipe actually is.
The Vietnamese (squished) meatballs are just made with pork, garlic, sugar, fish sauce*, salt, pepper and scallions/green onions. Fish sauce is the key seasoning here, and the touch of sugar that makes the surface beautifully caramelised.
The Vietnamese Sauce is a version of Nuoc Cham, a version of which is served with “everything” in Vietnamese cuisine (and that’s no exaggeration).
The sauce for Bun Cha is made with fish sauce*, rice wine vinegar, lime juice, sugar, garlic and chilli (hot or not hot, or even skip it). It’s diluted with water to make it more like a soup broth. In a nod to the authentic way Bun Cha is served, the idea with this recipe is to use lots of sauce. You need it, to slurp up the noodles!
* I know there are people who aren’t a fan of fish sauce. But fish sauce is as Vietnamese as Banh Mi, so I really do urge you to use it if you can. This recipe is in no way “fishy” tasting like some Vietnamese foods. It’s just a savoury seasoning that has more depth of flavour than soy sauce.
Essential Sides
To complete the bowl, these Vietnamese Meatballs are served traditional Bun Cha style with noodles, fresh vegetables and herbs.
The noodles are rice vermicelli noodles, found “everywhere” nowadays in Australia. Simply soak in boiling water for a couple of minutes, then drain.
Fresh vegetables and herbs are an essential part of Vietnamese food, and you’ll get large bowls served alongside almost every meal. Bean sprouts, mint and coriander/cilantro are the most common, as well as pickled vegetables.
But this is the sort of recipe that’s terrifically versatile that will work well with many types of vegetables. Shredded cabbage or lettuce, or other leafy greens. Finely sliced cucumber, green beans, red radish, cherry tomatoes, even asparagus. Most fresh vegetables will work great in this!
In today’s recipe, I’ve also provided a quick Asian pickled vegetables recipe which is ideal to serve with this Bun Cha recipe. But pickling is optional.
The length of the list of ingredients is actually quite deceptive because there’s a handful of repeat ingredients. So don’t be turned off just because this isn’t a 5 ingredient recipe. 🙂
It’s worth it, I promise. If you love Vietnamese food (and I don’t know anyone who doesn’t!), this one will really hit the spot! – Nagi x
Get your Vietnamese fix!
- Vietnamese Rice Paper Rolls
- Lemongrass Chicken – one of my favourite things to grill!
- Vietnamese Caramel Pork – another iconic Vietnamese food! Also see the Chicken version.
- Vietnamese Caramelised Pork Bowls – the super quick version of the above
- Vietnamese Noodle Salad
- Vietnamese Chicken Salad
Bun Cha – Vietnamese Meatballs
Watch how to make it
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Bun Cha – Vietnamese Meatballs
Ingredients
Meatballs:
- 250 – 300 g/8 – 10 oz pork mince (ground pork)(Note 1)
- 1 tbsp fish sauce (Note 2)
- 2 tsp white sugar
- 1/3 cup finely chopped green onions / scallions
- 1 clove garlic , minced
- Pinch of white pepper and salt
- 2 tsp lemongrass paste or fresh finely chopped , optional (Note 4)
- 1 1/2 tbsp oil , for cooking
Nuoc Cham (Vietnamese Dressing / Sauce – Note 2):
- 3 tbsp white sugar
- 3 tbsp fish sauce (Note 2)
- 2 tbsp rice wine vinegar
- 2 tbsp lime juice
- 1/3 cup water
- 1 birds eye chilli , seeded and finely chopped (Note 3)
- 3 cloves garlic , finely chopped
Serving (Note 4):
- 100 g / 3.5 oz vermicelli noodles , dried
- Big handful beansprouts
- Few lettuce leaves , folded or shredded
- Julienned carrot and white radish (daikon), optional quick pickle (Note 5)
- Handful of coriander/cilantro sprigs , mint
- Sliced red chilli , lime wedges (optional)
Instructions
- Sauce: Mix ingredients. Set aside 10 minutes+.
- Noodles: Pour over boiling water and soak per packet directions. Drain, set aside.
Meatballs:
- Mix all ingredients except oil until combined.
- Shape into 6 mini hamburger patties with your hands.
- Heat oil in a skillet over medium high heat. Add patties and cook for 2 1/2 minutes or until golden. Flip, cook 2 minutes then remove.
Assemble Bowls:
- Place noodles in bowl. Top with a handful of beansprouts, wedge in lettuce, carrots and radish in.
- Place meatballs on top, top with coriander and mint.
- Spoon over a generous amount of Sauce (it’s supposed to be like a soup broth), eat and be happy!
Recipe Notes:
8. Adapted from a few Vietnamese cookbooks, including My Vietnamese Kitchen by Uyen Luu and Hanoi Street Food by Luk This and Tom Vandenberghe. 9. Nutrition is for meatballs and sauce only, assuming all sauce is consumed.
Nutrition Information:
Life of Dozer
Title says it all – this is the Life of Dozer.
Monica says
Hi Nagi, I have made this recipe a few times and we all really love it, you have nailed the flavours perfectly. One question could I omit the sugar as I’m trying to decrease my sugar intake throughout the day. Thanks again, Monica
Allison Hutchison says
I wouldn’t omit the sugar if you’re pickling veggies. Sugar is crucial to the pickling process, plus it keeps the flavor balanced so that you’re not eating something that’s just straight up acidic (not very pleasant). In the meatballs, the sugar helps to caramelize them and add that crunchy exterior. You could probably omit the sugar there, but it kinda defeats the purpose of the texture that this recipe creates. If you don’t want to do meatballs, you can sear ground pork in a pan on high heat without sugar, and it’ll still get crispy. You have to LEAVE IT ALONE before you flip over the chunk of ground pork; don’t start chopping it up with your spatula right away. Let it get nice and golden brown, then flip the whole thing over and let that side brown and sear, too. Once both sides are done like that, you can go in with your spatula and start breaking it up so the uncooked bits in the center can start to cook, too.
Julie says
Even my picky kids loved this. Thanks so much! I’ll be making it again for sure.
Claire says
Made it. Loved it! The meatball mixture was very wet, but I felt that’s what kept it moist. I was just careful to make sure to get a good crust before turning and cooked in two batches (500g pork mince).
My kids didn’t like the sauce, but they said it didn’t need one.. very, very, nice, thank you!
Kate says
Hi Nagi
These look amazing but as things are slowly getting back to ‘normal’ here in Sydney and I am starting to head back to the office I am looking to do some bulk cooking on weekends.
Is it best to cook these before freezing or freeze them and cook when defrosted?
Kathleen A Dyer says
excellent recipe. Followed as is. Easy to follow.
Nagi says
Thanks so much Kathleen!! N x
Dede says
This recipe is absolutely amazing and so easy! So fresh for a hot night.
Simple ingredients but great flavours.
Nagi your recipes never disappoint.
Thanks so much. Your website is my google for recipes!
Maria says
This was absolutely delicious! Light and fresh meal with addition of all the veggies and herbs. Thank you very much Nagi.❤
Susanne says
I cooked this tonight – wow! Changed up a coupla things, as I didn’t like the idea of the sauce being cold. Having soaked/heated the noddles (udon – yeah, I know…it was what I had!) I put them in the pan after removing the meatballs and poured the sauce over for a bit of stir fry. Piled it into a bowl with the meatballs on top, coriander, lime wedges, lettuce, cu and homegrown tomatoes. Bonza! I live alone, but do like to cook gourmet every night! This one’s a keeper! Thanks again Nagi xx
Delia Vel says
Made this and finally got the sauce I’ve been searching for. Made with chicken as I miss read the recipe. Had no bean sprouts but hey, it all worked out. I already had the radish and carrot mixture. Mouthful of flavour. I appreciate you sharing you talents with flavour. Thanks for tasting it all Dozer 😊
Kim Bambrough says
Another great, tasty recipe Nagi! I made double for 3 people, pleased i did as we had extra meatballs which were sooo tasty. The fresh coriander & mint made it special. A definate make again!
Kate J says
Quick question: my pork mince is so juicy, I feel the mix is a tad wet. I’ve done this many times, and keep thinking a little pinko may help it stay together? I don’t want to change the magic though. K xx
Nagi says
Hi Kate, no problems, you’re correct – A little more Panko will help it hold together 🙂
Kate J says
Sorry, Panko, lol.
Kate J says
This has become a staple, which means at least one a week or so! And tonight too. We love it! Then we need to use up the herbs and sprouts, so becomes Vietnamese chicken salad, rice paper wraps…etal. SERIOUS YUM!
Thanks Nagi, and hugs to Dozer.
Carla says
Ditto on the Mike drop. This is a flavor bomb. Hold on to your butts! You’ll want to do this again!!
Say no more says
Dang!!!! MIKE DROP…
Nagi says
YES!!!! I’m so glad you love it as much as I do! N x
Michelle says
This is one of my all time favourites. So simple and absolutely delicious.
LuisTOM Colon says
Ngon, delicioso, おいしい, Delicious, etc, etc…
Ana-Cristina says
This recipe was amazing! I don’t usually leave comments, but I was looking for a bun cha recipe to recreate at home, having fallen in love with the dish while on my travels in Hanoi. This recipe did not disappoint- tasted just as I remembered it, and my family all loved it. Definitely going to be a regular recipe. Thank you so much Nagi for sharing this!!!
Denis says
I made this a while ago and it was amazing. I want to make it again but was wondering Can I prepare it a day or two before?
Jay says
This was sensational! The flavours were amazing. I put the meatballs, noodles and selection of veggies on the table and everyone made their own noodle bowls with what they wanted (although the less said about the child who used tomato sauce in place of Nuoc Cham the better…)
Grillo says
This was unbelievably good, better even than my local Vietnamese place that I’ve been missing since COVID started. Seriously, thank you for this outstanding recipe!