Bún Chả (Vietnamese Meatballs)
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Home » recipe » Bún Chả (Vietnamese Meatballs)0 (0)

This light and fresh Bún Chả recipe features flavorful and juicy pork meatballs paired with vermicelli noodles and plenty of herbs and vegetables. Bún chả is light yet filling and it comes together effortlessly in a few straightforward steps. Served with a homemade dipping sauce, this refreshing recipe is perfect for a hot summer day or as a make-ahead meal.

What is fish sauce? 

Fish sauce is the secret ingredient of this entire recipe. It goes into the meatballs as well as the dipping sauce (nước chấm) and is an absolute umami bomb. It is a liquid condiment that is made from fermenting fish over time. It adds major savory, salty, and general deliciousness to the overall dish. You can find fish sauce in the international aisle in most grocery stores, or at an Asian grocer.

Bún Chả (Vietnamese Meatballs)

What is lemongrass? 

Lemongrass is an aromatic herb that has a fragrant complex flavor that is bright and citrusy. You can purchase lemongrass fresh or frozen. I usually find frozen lemongrass at Asian grocers and like to stock up my freezer with them. If you can’t find lemongrass, lemon zest and some ginger could work in a pinch, but I highly recommend not substituting the lemongrass because it is key to achieving the authentic Vietnamese flavor profile.

How to store leftovers

This recipe is perfect for meal prepping! Store the rice noodles, veggies, and herbs in one container and the pork meatballs in another container. This makes reheating the meatballs much easier, especially at work. Everything should keep and stay fresh for up to 4 days when stored in an airtight container in the fridge. 

Tips for Making Bún Chả

Close up side view of Bún chả in a bowl with rice noodles and vegetables.

Bún chả (Vietnamese Meatballs) are simple, light, fresh, and perfect for a hot summer day or as a make-ahead meal.

Servings: 4

Prep time: 30 mins

Cook time: 15 mins

Chilling Time 1 hr

Total time: 1 hr 45 mins

Ingredients

Meatballs

Dipping Sauce (​​Nuoc Cham)

Bowls

Instructions 

For the Meatballs:

  1. Chop the garlic and shallots, and mince the lemongrass.
  2. In a large mixing bowl, mix together the pork, fish sauce, salt, pepper, honey, lemongrass, shallots, and garlic. Set the mixture aside for 1 to 2 hours in the fridge.
  3. Shape the mixture into small meatballs (about 20 meatballs), and then gently flatten them a bit.
  4. In a large skillet over medium heat, heat the oil and add the meatballs in a single layer. Cook the meatballs until they are golden and caramelized, around 2 to 3 minutes per side. Set the cooked meatballs aside.

For the Sauce:

  1. Whisk the sauce ingredients together and adjust to your tastes. Optional: heat the water and whisk the sugar in to dissolve before adding the rest of the ingredients.

For the Bowls:

  1. Prepare the vermicelli noodles according to package instructions (usually cook 2-3 minutes in a pot of boiling water).
  2. Serve the noodles with the meatballs along with a handful of lettuce, mint, carrots, and cucumbers with the nuoc cham on the side.

Notes

Editor’s note: The prices listed above are from U.S. chain grocery stores. If you have an Asian market in your area you’ll be able to source ingredients like fish sauce, lemongrass, limes, Thai chilis, mint, and rice noodles for much cheaper and often with much higher quality.

Nutrition

Serving: 1bowl Calories: 531kcal Carbohydrates: 40Protein: 22Fat: 31Sodium: 2098mg Fiber: 3g

Overhead view of Bún chả in a bowl with rice noodles and vegetables.

How to Make Bún chả – Step by Step Photos

Prepared aromatics for the meatballs on a cutting board.

First, prepare the aromatics for the meatballs. Mince three cloves of garlic, ¼ cup shallots, and 4 tablespoons lemongrass.

Meatball ingredients in a bowl.

Add the garlic, shallots, and lemongrass to a bowl with about one pound of ground pork, 2 Tablespoons of honey, 1 Tablespoon fish sauce, 1 teaspoon salt, and ¼ teaspoon pepper. Mix the ingredients together then set the mixture aside for 1 to 2 hours in the fridge so the flavors can blend.

Shaped meatballs in a casserole dish.

Shape the mixture into small meatballs, and then gently flatten them a bit. To help divide the mixture evenly, first, dive the meat into four equal pieces, then divide each quarter into five pieces to yield 20 meatballs.

Cooked meatballs in a skillet.

Heat a large skillet over medium. Once hot, add a tablespoon or two of cooking oil and swirl to coat. Add the meatballs to the hot skillet in a single layer. Cook the meatballs until they are golden and caramelized, around 2 to 3 minutes per side. Set the cooked meatballs aside.

Prepared dipping sauce in a small container with a whisk.

For the sauce, whisk together ¼ cup lime juice, ¾ cup water, 3 Tablespoons fish sauce, 1 minced clove of garlic, 1 finely chopped red chili, 2 Tablespoons of sugar, and some thinly sliced carrots (optional garnish). Taste the sauce and adjust the ingredients to your taste buds.

Cooked rice noodles draining in a sieve over a bowl.

Prepare the vermicelli noodles according to package instructions (they usually require cooking for 2-3 minutes in a pot of boiling water). Drain the noodles and set them aside.

Chopped vegetables on a cutting board.

Prepare the rest of the vegetables for your bowls. Slice a cucumber, slice a carrot into matchsticks, pull a handful of mint leaves from the stems, and wash some tender lettuce.

Finished Bún chả bowl from above.

Build the Bún chả bowls by adding the rice vermicelli noodles to a bowl along with some lettuce, cucumber, carrot, and Bún chả. Dip the Bún chả into the sauce, or drizzle a little over the bowl.

Bún chả in a bowl of dipping sauce.

SO fresh and so GOOD!

Overhead view of Bún chả in a bowl with noodles and vegetables, dipping sauce on the side.

Recipe by Cook Good Recipes

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