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.
Wow, simply delicious. I didn’t deceed the chilli as we like spicy and added slightly less sugar (personal taste)… really fantastic recipe, thx Nagi x
You’re so welcome Jilly!
Wow, simply delicious. I didn’t deseed the chilli as we like spicy and added slightly less sugar (personal taste)… really fantastic recipe, thx Nagi x
Would love to give this a try. All your recipes look so good and inviting! I live in a Muslim country, would it be possible to do this with beef or chicken for the meatballs and as well as the grilled pork substitute??
Thanks so much!
Hi Chai, chicken would work perfectly here! – N x
This is one of my favorite recipes! It is perfect! Thanks for all your fantastic recipes! I have tried many, and they never disappoint!
That’s so wonderful to hear Judith – thanks so much!
This looks delicious, came across salisbury steak on your website via an email from yummly. I have no less than 8 recipes bookmarked to try. Simple ingredients with a variety of interesting food. Some of the 8 (and maybe more) will become part of my menu planning!
That’s awesome to hear MaryRose!
Used lamb because that was just what I wanted to eat. But still really good! Thank you for the recipe. Flat meatball makes it a lot easier to cook. I’m always worried that the middle of the meatball might be still raw.
I’m so happy you enjoyed it!
This takes me back to a little plastic stool in Hanoi. I did add a bit more sugar to the sauce to get it the way I remember, and next time I would put a little less sugar in the meat. But really, I can’t remember the last time a recipe was this wonderful as written. Thank you.
That’s awesome Kelly!!
Nagi, your recipes are THE BEST! Made this for family and they loved it. Making it again for more guests, but wanted to ask how far in advance I canmake the sauce? Thank you for sharing your culinary expertise!
I only had gr beef on hand, used zucchini spirals instead of noodles ( husband diet🙄). So delicious, love it. Thx
Great stuff Deb!
This was absolutely delicious! “Crave” food! I even took a picture!!
Wahoo, that’s great Jude ❤️
Fantastic! I quadrupled the recipe, and it turned out great. I had to substitute serrano chilis seeds and all,since I couldn’t find bird’s eye. Fast, not difficult and gluten free! Thank you! 10/10!
Wahoo, I’m so happy you loved it Meredith!
Nagi, made this for dinner tonight – so delish!! Stamp of approval from my Vietnamese mother! We had your one pot Creamy Chicken Vegetable & Parmesan risoni last night & leftovers for lunch today. PLUS your chocolate cake (Hershey’s recipe) for an all day snack 😂 Our meals are no longer the depressing 6 dishes in mum’s rotation. We’ve had so many yummy & easy to make meals since I took over mum’s kitchen after I stumbled onto your site while looking for a cornbread muffin recipe. Thank you sooo much! I’m Disaster Chef no more! Huge fan of Dozer too – what an absolute cutie. xxo
Woah thats awesome! Thanks for the feedback – N x
Hello Nagi,
Have tried your Beef Stroganoff recipe for the first time and everything went smoothly according to your instructions.
Taste great and easy to follow.
“Italian Meatballs” is next.
Thanks again.
Kent
Great Kent! Enjoy!
So delicious. This recipe is a keeper. We had it tonight for the first time, it was so good I want to make it for our dinner tomorrow night. Thank you for another great recipe.
Made this last night and it was absolutely delicious!! We all love it!! I cooked the patties in my airfryer. I added in julienned cucumber along with the suggested veggies as per recipe, and topped with crushed roasted peanuts. Oohh so good!!
Thank you Nagi for the recipe!👍
Sounds great Angie!
Thanks for the great recipe!
Hi, do I need to cook the bean sprouts?
No, you can use them raw Jane – N x
Tried this for dinner tonight, and made it with chicken mince. Loved the meatballs and how easy they were. All the flavours were spot on. Definitely going to make a bigger batch next time! Thanks Nagi!
Awesome Dorothy!! These would be perfect to make and freeze too ❤️
My husband is eating a giant bowl of leftovers as I write this. I must say I am very surprised he loved it as much as he did/does because he is a meat and potatoes type of guy and this is part of a diet of healthier eating we started last week (so he has an attitude:) He commented that he loved it because there was ‘a lot going on and every bite has its own taste’ and I agree. I made xtra nuoc cham and I am glad I did, he scarfed it. (the pickled veggies were great too)
So, FIVE stars and FIVE exclamations!!!!! 🙂
*making hot and sour soup for tonight’s meal.
That’s awesome, I’m so glad you love it!! And yes you can definitely customise to your own palate. Love to know what you think of the hot & sour soup too!
Delicious and fresh, like all of your recipes! We added carrots, cucumbers, sprouts, mint, and cilantro as toppings. Thanks for another tasty and healthy recipe!
YUM!!! That’s the beauty of this one – you can add in whatever toppings you love ❤️
Hi there these bun cha are really delicious..I love Vietnamese food, so thank you for the recipe.
DOZER, Luca is wishing winter to be over..so he can dive into the lake 👍🐕
You’re so welcome Gillian! Dozer will be in the water all year round, if he had his way he would never get out!