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Homemade Bún Chả

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A flavorful Vietnamese noodle soup with grilled pork meatballs, fresh herbs, and a light, savory broth that is perfect for a comforting meal.

Ingredients

Units Scale
  • 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

  1. 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).
  2. 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.
  3. 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.
  4. Cook the rice noodles according to package instructions, then drain and set aside.
  5. To assemble, place the cooked noodles in a bowl. Top with grilled meatballs, fresh lettuce, cilantro, mint, and carrot slices.
  6. 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

Find it online: https://yumfoodusa.com/homemade-bun-cha/