Bun Cha (Bún Chả Hà Nội) -

A close up of bun cha in a bowl. You can see shredded carrots, daikon, lime, and cilantro in the same bowl.

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Bun Cha (Bún Chả Hà Nội)

Bun Cha is nutritious, packed with flavor, and easy to throw together on a weeknight! Bun Cha is served differently in Vietnam but we've made a version familiar to those in the U.S.

Prep Time20

Active Time15

Course: dinner, Lunch

Cuisine: American, Vietnamese

Keyword: Bun Cha

Yield: servings

Calories: 426kcal

Author: Author: Maddy & JD - Them Bites

Materials

For the Meatballs

1 lb ground pork can use ground turkey for less fat
2 tbsp fish sauce
1 tbsp white sugar
½ cup green onion finely chopped
3 garlic cloves minced
1 tbsp lemongrass paste or fresh lemongrass finely chopped
2 tbsp oil for cooking

Nuoc Cham (Vietnamese Dressing)

3 tbsp white sugar
4 tbsp fish sauce
⅓ cup water
juice of 1 lime
1 bird's eye chili
3 garlic cloves finely chopped

Everything Else

4 servings (3.5 oz each) vermicelli noodles dried
large handful cilantro
julienned pickled daikon and carrot*
handful bean sprouts
lettuce leaves
sliced bird's eye chili optional
lime wedge optional

Instructions

For the Meatballs

In a medium sized bowl, combine all of the ingredients (except the oil) and mix well.
Shape into 12 - 14 mini patties with your hands.
Heat a skillet over medium high heat. Add oil. When hot, add as many patties as you can without them touching. Cook for 2 - 3 minutes until golden brown. Flip and cook for another two minutes. Repeat until all are cooked.

For the Nuoc Cham

Combine all the ingredients in a sealable container. Set aside.

For the Noodles

Add dried noodles to boiling water and cook for as long as package indicates. Drain, set aside.

Assembly

Place noodles in each bowl. Top a small spoonful of the dressing and mix with noodles so they don't stick. Top with a handful of beansprouts, carrots and radish, and wedge some lettuce in.
Add meatballs, cilantro, and spoon with a generous helping of dressing.

Notes

*Quick Pickled Vegetables: 1 cup julienned carrot, 1 loosely packed cup julienned daikon radish, 1 cup warm tap water, 1/3 cup white sugar, 1 tbsp salt, 1/2 cup rice wine vinegar.

Directions: Combine sugar, salt, vinegar and water. Stir until sugar and salt are dissolved. Add vegetables and let stand for at least 1 hour to pickle. Drain.

Nutrition