Bún Chả is a quintessential Vietnamese noodle dish that combines savory grilled pork meatballs with fresh herbs, rice noodles, and a light, tangy broth. Perfect for a comforting meal, this dish offers a delightful balance of flavors and textures, making it a popular choice for lunch or dinner. Whether you’re craving something light yet satisfying, or simply want to explore Vietnamese cuisine, Bún Chả is a must-try.
Why You’ll Love This Recipe
Bún Chả is a harmonious dish, offering a perfect blend of savory, sweet, and sour flavors. The grilled pork meatballs are rich and flavorful, complemented by the freshness of herbs like cilantro, mint, and lettuce. The rice noodles provide a delicate base, while the zesty dipping sauce brings it all together. This dish is a great way to enjoy the fresh, vibrant flavors of Vietnamese cooking, and it’s surprisingly easy to prepare in just 30 minutes.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 lb ground pork
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 2 cloves garlic, minced
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil (for frying)
- 4 oz rice noodles (bún)
- 1 cup lettuce leaves, chopped
- 1/2 cup cilantro leaves, chopped
- 1/2 cup mint leaves
- 1 small carrot, thinly sliced
- 1/4 cup lime juice
- 1/4 cup water
- 2 tablespoons sugar
- 2 tablespoons fish sauce
- 1 small chili pepper (optional)
- 1 tablespoon garlic, minced
- 1 tablespoon vinegar
Directions
- In a bowl, mix together the ground pork, fish sauce, soy sauce, sugar, minced garlic, and black pepper. Form the mixture into small meatballs, about 1 inch in diameter.
- Heat vegetable oil in a frying pan over medium heat. Fry the meatballs for 6-8 minutes, turning occasionally, until golden brown and cooked through.
- In a small saucepan, combine the lime juice, water, sugar, fish sauce, minced garlic, vinegar, and chili pepper (if using). Bring the mixture to a boil, then reduce the heat and simmer for a few minutes to create the dipping sauce.
- Cook the rice noodles according to package instructions, drain, and set aside.
- To assemble, place the cooked noodles in a bowl. Top with the fried meatballs, fresh lettuce, cilantro, mint, and carrot slices.
- Pour the dipping sauce over the top or serve it on the side for dipping.
Servings and timing
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 320 kcal per serving
Variations
- Grilled Pork Option: Instead of frying the meatballs, you can grill the pork for a smoky flavor.
- Vegetarian Version: Swap out the pork for grilled tofu or tempeh, seasoned with similar spices.
- Extra Heat: Add more chili pepper or a dash of sriracha to the dipping sauce for an added kick.
- Noodle Options: While bún (rice vermicelli) is traditional, you can substitute with other noodles like soba or glass noodles for a different texture.
- Add More Vegetables: For extra crunch and color, include bean sprouts, cucumber slices, or bell peppers.
Storage/Reheating
Bún Chả is best enjoyed fresh, but you can store the components separately in airtight containers in the refrigerator for up to 2 days. To reheat, gently warm the meatballs and dipping sauce. The noodles and herbs should be added fresh for the best texture and flavor.
FAQs
Can I use ground chicken or beef instead of pork?
Yes, ground chicken or beef can be used as a substitute for pork. The flavor will be slightly different but still delicious.
Is it necessary to fry the meatballs, or can I grill them instead?
You can certainly grill the meatballs for a smokier flavor. Grilling is a popular method, especially when cooking outdoors.
Can I make this dish in advance?
While the dish is best served fresh, you can prepare the meatballs, dipping sauce, and noodles ahead of time. Just assemble everything right before serving.
What kind of rice noodles should I use?
You’ll need thin rice vermicelli noodles (bún) for this recipe, which are commonly used in Vietnamese dishes.
Can I make the dipping sauce ahead of time?
Yes, you can prepare the dipping sauce in advance and store it in the fridge for up to a week.
Is Bún Chả spicy?
Bún Chả can be mildly spicy if you use chili pepper in the dipping sauce, but it is not traditionally very hot. You can adjust the spice level to your preference.
What is fish sauce, and can I substitute it?
Fish sauce is a fermented condiment made from anchovies and salt. It adds a savory umami flavor to dishes. If you don’t have fish sauce, you can use soy sauce or a vegetarian alternative.
Can I use pre-cooked noodles?
You can use pre-cooked rice noodles, but fresh noodles will provide a better texture and absorb the flavors of the dish more effectively.
How long should I cook the meatballs?
Fry the meatballs for 6–8 minutes, turning occasionally, until they are golden brown and cooked through.
Can I make this dish with a different type of herb?
Yes, you can experiment with different herbs like Thai basil or parsley for a slightly different flavor profile.
Conclusion
Homemade Bún Chả is a refreshing and flavorful dish that brings the vibrant tastes of Vietnam right to your kitchen. The combination of tender meatballs, fresh herbs, and the light, tangy dipping sauce creates a perfectly balanced meal that’s both satisfying and healthy. Whether you’re familiar with Vietnamese cuisine or trying it for the first time, this dish will surely become a favorite in your recipe collection.
PrintHomemade Bún Chả
A flavorful Vietnamese noodle soup with grilled pork meatballs, fresh herbs, and a light, savory broth that is perfect for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying, Simmering
- Cuisine: Vietnamese
- Diet: Halal
Ingredients
- 1 lb ground pork
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 2 cloves garlic, minced
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil (for frying)
- 4 oz rice noodles (bún)
- 1 cup lettuce leaves, chopped
- 1/2 cup cilantro leaves, chopped
- 1/2 cup mint leaves
- 1 small carrot, thinly sliced
- 1/4 cup lime juice
- 1/4 cup water
- 2 tablespoons sugar
- 2 tablespoons fish sauce
- 1 small chili pepper (optional)
- 1 tablespoon garlic, minced
- 1 tablespoon vinegar
Instructions
- In a bowl, mix together the ground pork, fish sauce, soy sauce, sugar, minced garlic, and black pepper. Form the mixture into small meatballs (about 1 inch in diameter).
- Heat vegetable oil in a frying pan over medium heat. Fry the meatballs for about 6-8 minutes, turning occasionally, until they are golden brown and cooked through.
- In a small saucepan, combine the lime juice, water, sugar, fish sauce, minced garlic, vinegar, and chili pepper (if using). Bring to a boil, then lower the heat and simmer for a few minutes to make the dipping sauce.
- Cook the rice noodles according to package instructions, then drain and set aside.
- To assemble, place the cooked noodles in a bowl. Top with grilled meatballs, fresh lettuce, cilantro, mint, and carrot slices.
- Pour the dipping sauce over the top or serve on the side for dipping.
Notes
- For extra flavor, garnish with additional herbs or fried shallots.
- The dipping sauce can be adjusted to taste, adding more sugar for sweetness or more chili for heat.
- Rice noodles should be slightly undercooked to retain their texture when combined with the broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 14g
- Sodium: 710mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 60mg