Bun Cha (Vietnamese Meatballs with Rice Vermicelli), one of Vietnam’s most beloved dishes, was next on my culinary journey after experiencing a bowl of Pho. I had planned to taste this iconic dish at the famous spot where former President Obama and celebrity chef Anthony Bourdain had once dined together. However, the place was too crowded, so I decided to pivot and seek out another restaurant offering Vietnamese Bun Cha.

Bun cha recipe

Bun Cha is a traditional Vietnamese dish that originates from Hanoi. The dish combines grilled pork meatballs, rice vermicelli noodles, fresh herbs, and a tangy dipping sauce. It has gained popularity not only in Vietnam but also around the world.

Bun cha - a famous dish in Vietnam — Bun cha Hanoi

The star of this dish was the dipping sauce. It was a well-balanced combination of sweet, salty, sour, and spicy flavors. The sauce complements the pork minced balls and rice vermicelli, adding a delicious and tangy element to the dish. Some variations may include sliced carrots or green papaya for the crunchiness.

The dish is commonly enjoyed for lunch or dinner and can be found at numerous street stalls and modest restaurants throughout the city. Here is how to make Bun Cha (Vietnamese Pork Meatballs with Rice Vermicelli):

Bun Cha (Vietnamese pork patties or meatballs with Rice Vermicelli)

A must-try Vietnamese masterpiece! Bun Cha is a vibrant Hanoi food favorite featuring chargrilled pork meatballs and sliced pork belly served over vermicelli rice noodles.

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Total Time 1 5

Course Breakfast, Main Course

Cuisine Asian, Vietnamese

Servings

Calories 800 kcal

Ingredients

3 packages rice vermicelli noodles about 1 kg
700 g pork shoulder or pork belly thinly sliced
500 g minced pork
1 carrot thinly sliced
1/2 green papaya thinly sliced
500 g herbs: lettuce/perilla/basil/fish mint
1 tbsp minced shallot
1½ tbsp minced garlic
1/2 tsp minced chili
2 tbsp soy sauce
3 tbsp honey
2 tbsp caramel from sugar and water
200 g sugar
250 ml fish sauce
100 ml vinegar
2 tbsp vegetable oil
Salt, pepper, MSG to taste

Instructions

Marinate thinly sliced pork belly with 1/2 tbsp minced shallot, 1/2 tbsp minced garlic, 1 tsp salt, 1/2 tbsp MSG, 1/2 tbsp ground pepper, 2 tbsp fish sauce, 1 tbsp soy sauce, 2 tbsp honey, 1 tbsp caramel. Mix well and set aside for 30 minutes.
Mix ground meat with 1/2 tbsp minced shallot, 1/2 tbsp minced garlic, 1 tsp salt, 1/2 tbsp MSG, 1/2 tbsp ground pepper, 1 1/2 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp honey, 1 tbsp caramel. Let them marinate for a minimum of 30 minutes.
Combine carrots, papaya, and 1/3 tbsp salt in a bowl. Let it sit for 15 minutes, then rinse with water.
Meanwhile, cook the rice vermicelli according to the package instructions. Once cooked, drain and rinse with cold water to stop the cooking process.
In the same bowl in step 3, add 1 1/2 tbsp sugar, 1/4 tbsp salt, 1 tbsp vinegar, 1/2 tbsp minced garlic. Stir thoroughly and let it marinate for an additional 15 minutes.
Once 30 minutes have passed, simply take an appropriate amount of ground meat in your hands and shape it into balls.
Heat the vegetable oil in a grill pan or skillet over medium-high heat. Grill the marinated pork slices and pork meatballs until they are cooked through and have a nice char.
In a pot, combine sugar, vinegar, 200 ml of fish sauce, and 2 cups of filtered water. Bring the mixture to a boil and then turn off the heat. Adjust the seasoning to your taste.
Divide the cooked rice vermicelli and herbs on plates. Put the pickled carrots and papaya and a little minced chili into a bowl, then add grilled meat and the newly cooked dipping sauce. Now you can serve the Bun Cha.

Notes

If you don’t have a grill, you can fry the pork patties in a pan. Make sure they are cooked thoroughly.

Nutrition

Calories: 800kcal

Keyword authentic Vietnamese food, bun cha, gluten-free recipe, meatball recipe

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The dish is usually served in a deconstructed style: rice noodles and herbs on one plate, and the grilled pork with dipping sauce in a separate bowl. You can then mix the ingredients as you like before eating. This setup allows everyone to create their own perfect balance of sweet, sour, salty, spicy, and smoky flavors to suit your taste.

Pairing suggestions

1. Side dishes

Spring rolls: Fresh or fried spring rolls are popular accompaniments, providing a crispy texture and additional flavors.
Herb salad: A mix of fresh herbs like mint, cilantro, and Thai basil not only adds freshness but also enhances the dish’s aromatic profile.
Green papaya salad

2. Herbs and vegetables

Pickled vegetables: Commonly served alongside Bun Cha, green papaya, pickled carrots, and daikon add a tangy crunch that balances the richness of the pork.
Fresh herbs: Vietnamese balm, Thai basil
Vegetables: Green papaya, banana flower, bean sprouts

3. Drinks

Vietnamese Green Tea
- Light, astringent qualities
- Palate-cleansing properties
- Traditional serving temperature
Beer

Contents

Bun cha recipe