Introducing Bun Cha, the famous caramelised pork meatballs from the stress of Hanoi. Traditional Vietnamese food, made at home! This is an easy Vietnamese recipe that anyone can make that’s full of flavour. No need to hunt down obscure ingredients at an Asian store!
Serve it over vermicelli noodles with Vietnamese Nuoc Cham Sauce and your fresh vegetables of choice.
Bun Cha – traditional Vietnamese street food!
Any self respecting foodie visiting a new country will be armed with a list of “Must Try Foods!!“. And for visitors of Vietnam, Bun Cha should be right up there, alongside Pho, fresh rice paper rolls, and Banh Mi, to name a few favourites.
It was certainly one of the first foods I hunted down when I visited Vietnam. A top-priority!
These are photos of a Bun Cha speciality place in Hanoi that we visited. The Bun Cha was as great as we expected, and I’m happy to report the flimsy stools you spy held up for the whole meal. (Flimsy plastic stools are the norm everywhere, and we were seriously concerned every time we planted our butts down on them!)
What is Bun Cha?
Bun Cha is a traditional Vietnamese pork dish that’s a speciality of Hanoi, the capital city of Vietnam. Seasoned pork patties (I call them squished meatballs) and caramelised pork belly slices are served in a broth alongside rice noodles, fresh vegetables and herbs.
How to eat Bun Cha – The idea is to use the broth for dunking the noodles, vegetables and herbs. So you dunk, slurp noodles, bite into juicy pork, try to cram in a few sprigs of herbs – and that moment when you succeed, when you get a mouthful with a bit of everything…
THAT my friends, is a big, fat mouthful that epitomises all that is great about Vietnamese food. That perfect balance of fresh, savoury, sweet, herb, citrus, tender noodles, and that juicy caramelised pork….. YES!!!
About this Bun Cha recipe
This Bun Cha recipe I’m sharing today is a simple home version that’s a style more familiar to those of us outside of Vietnam. On point with flavour, but presented differently.
To make this a simple dinner recipe, I’ve skipped the pork belly and made noodle bowls with the sauce for spooning over, rather than serving it “soup” style. This Noodle Bowl way of serving Vietnamese food is increasingly popular here in Sydney, especially with the work lunch crowd.
How to make Vietnamese Meatballs
You’ll love how you won’t need to take a trip to an Asian store for this! You’ll also love how versatile this recipe actually is.
The Vietnamese (squished) meatballs are just made with pork, garlic, sugar, fish sauce*, salt, pepper and scallions/green onions. Fish sauce is the key seasoning here, and the touch of sugar that makes the surface beautifully caramelised.
The Vietnamese Sauce is a version of Nuoc Cham, a version of which is served with “everything” in Vietnamese cuisine (and that’s no exaggeration).
The sauce for Bun Cha is made with fish sauce*, rice wine vinegar, lime juice, sugar, garlic and chilli (hot or not hot, or even skip it). It’s diluted with water to make it more like a soup broth. In a nod to the authentic way Bun Cha is served, the idea with this recipe is to use lots of sauce. You need it, to slurp up the noodles!
* I know there are people who aren’t a fan of fish sauce. But fish sauce is as Vietnamese as Banh Mi, so I really do urge you to use it if you can. This recipe is in no way “fishy” tasting like some Vietnamese foods. It’s just a savoury seasoning that has more depth of flavour than soy sauce.
Essential Sides
To complete the bowl, these Vietnamese Meatballs are served traditional Bun Cha style with noodles, fresh vegetables and herbs.
The noodles are rice vermicelli noodles, found “everywhere” nowadays in Australia. Simply soak in boiling water for a couple of minutes, then drain.
Fresh vegetables and herbs are an essential part of Vietnamese food, and you’ll get large bowls served alongside almost every meal. Bean sprouts, mint and coriander/cilantro are the most common, as well as pickled vegetables.
But this is the sort of recipe that’s terrifically versatile that will work well with many types of vegetables. Shredded cabbage or lettuce, or other leafy greens. Finely sliced cucumber, green beans, red radish, cherry tomatoes, even asparagus. Most fresh vegetables will work great in this!
In today’s recipe, I’ve also provided a quick Asian pickled vegetables recipe which is ideal to serve with this Bun Cha recipe. But pickling is optional.
The length of the list of ingredients is actually quite deceptive because there’s a handful of repeat ingredients. So don’t be turned off just because this isn’t a 5 ingredient recipe. 🙂
It’s worth it, I promise. If you love Vietnamese food (and I don’t know anyone who doesn’t!), this one will really hit the spot! – Nagi x
Get your Vietnamese fix!
- Vietnamese Rice Paper Rolls
- Lemongrass Chicken – one of my favourite things to grill!
- Vietnamese Caramel Pork – another iconic Vietnamese food! Also see the Chicken version.
- Vietnamese Caramelised Pork Bowls – the super quick version of the above
- Vietnamese Noodle Salad
- Vietnamese Chicken Salad
Bun Cha – Vietnamese Meatballs
Watch how to make it
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Bun Cha – Vietnamese Meatballs
Ingredients
Meatballs:
- 250 – 300 g/8 – 10 oz pork mince (ground pork)(Note 1)
- 1 tbsp fish sauce (Note 2)
- 2 tsp white sugar
- 1/3 cup finely chopped green onions / scallions
- 1 clove garlic , minced
- Pinch of white pepper and salt
- 2 tsp lemongrass paste or fresh finely chopped , optional (Note 4)
- 1 1/2 tbsp oil , for cooking
Nuoc Cham (Vietnamese Dressing / Sauce – Note 2):
- 3 tbsp white sugar
- 3 tbsp fish sauce (Note 2)
- 2 tbsp rice wine vinegar
- 2 tbsp lime juice
- 1/3 cup water
- 1 birds eye chilli , seeded and finely chopped (Note 3)
- 3 cloves garlic , finely chopped
Serving (Note 4):
- 100 g / 3.5 oz vermicelli noodles , dried
- Big handful beansprouts
- Few lettuce leaves , folded or shredded
- Julienned carrot and white radish (daikon), optional quick pickle (Note 5)
- Handful of coriander/cilantro sprigs , mint
- Sliced red chilli , lime wedges (optional)
Instructions
- Sauce: Mix ingredients. Set aside 10 minutes+.
- Noodles: Pour over boiling water and soak per packet directions. Drain, set aside.
Meatballs:
- Mix all ingredients except oil until combined.
- Shape into 6 mini hamburger patties with your hands.
- Heat oil in a skillet over medium high heat. Add patties and cook for 2 1/2 minutes or until golden. Flip, cook 2 minutes then remove.
Assemble Bowls:
- Place noodles in bowl. Top with a handful of beansprouts, wedge in lettuce, carrots and radish in.
- Place meatballs on top, top with coriander and mint.
- Spoon over a generous amount of Sauce (it’s supposed to be like a soup broth), eat and be happy!
Recipe Notes:
8. Adapted from a few Vietnamese cookbooks, including My Vietnamese Kitchen by Uyen Luu and Hanoi Street Food by Luk This and Tom Vandenberghe. 9. Nutrition is for meatballs and sauce only, assuming all sauce is consumed.
Nutrition Information:
Life of Dozer
Title says it all – this is the Life of Dozer.
A DIETER’s DELIGHT DINNER!
I have just last week come off a 2 year weight loss journey and this recipe has been my go to life saver for flavour packed food. I reduced the sugar in both the meatballs and the sauce for calorie counting purposes and today I’ve made it again using exact measurements and there really isn’t a huge difference flavour wise. Served with cauliflower rice is a super low cal dinner but I’m going for the noodles from now on! I always make the sauce and the meatballs the day before I want to cook it for the flavours to develop more. I’ve just finished preparing for tomorrow nights dinner and I don’t think all the meatballs will make it until tomorrow. To say I am obsessed with this recipe is an understatement! No more dieting or calorie counting for me but this recipe stays on the rotation, we have already had it 3 times this month.
This is hands down my favourite meal. And I don’t even really like pork.
Everything about this is delicious.
⭐️ ⭐️⭐️⭐️⭐️
Hi, can I swap the mince that you suggested in the recipe with beef mince?
Thank you in advance.
Enjoyed it very much. Clear instructions. Very tasty. Thank you.
is this meant to be a hot (temperature-wise) or cold dish?
Really nice and so simple. I added a handful of chopped peanuts before serving and that was an extra bonus as it seemed to ’round off’ the dish.
Ridiculously good recipe! Thank you!!
Hi Nagi, Love, love, looooove this bun cha recipe of yours. 😍
Me and my family totally fall in love at the first bite!!! 🎉
Super tasty, super lite for the tummy but fulfilling and definitely a perfect dish for a hot summer day!
I have been cooking this many times already. Thank you for this tasty recipe 🙏🙏
Delicious and easy to make.
Hi Nagi, I like this recipe and will be altering to. use plant based mince. I had forgotten this dish. I have seen you turn up in lots of publications recently. Good effort from one Sydney girl to another!!
This dish is to die for! So simple and yet so sophisticated in flavour. Absolute umami. Go buy these ingredients and try this recipe right now!
Hi there, can I freeze the meatballs for later use?
Hi Nagi. I have actually made the bun cha in the air fryer with spray oil and it has been amazing! The nuoc cham sauce is similar to the one that I have now learned from you from the Vietnamese chicken vermicelli salad from the book!
Absolutely delicious! And so simple to make.
So delicious and easy! I used a small cookie scoop to measure out meatballs and cooked in air fryer lined with aluminum foil for 8 mins at 390. Made them again this morning, served with a fried egg, fresh sliced cucumber and tomato…all over rice with sauce drizzled on. Yum!!! Great using ground turkey also. A crusty baguette spread with mayo, meatballs and some pickled carrots/daikon was delicious also. Awesome recipe!
This is the best recipe for Bun Cha I’ve ever made!
I assume you meant the streets of Hanoi, not the stress of Hanoi. 😄 Though some cities are pretty stressful. Another awesome recipe though. 😍
I made this for dinner! It was simple and so delicious, and will be in rotation in our meal planning 😊
Made bun cha for dinner tonight. It was a winner! Will definitely make again (and again!)
Made with beef mince and x 4 the recipe to make dinner over 2 nights for 6 adults. Super delicious with no ‘fish’ taste at all from the sauce. Loads of noodles (was a 400 gr pack) and sauce left over which I’ll add all the serving suggestions to for a yummy lunch for me for a couple of days.
Thank you for sharing this super delish recipe!!
My mom and sister and me were eating this for breakfast, lunch and dinner!!
Perfect dish for a hot summer day.
Easy to make and since I live in a tropical country, so it is super easy to find all the ingredients.
Again, thank youuuuuu !!!