Bun cha recipe

Caramelised pork meatballs and noodle salad, traditional Vietnamese cuisine from the streets of Hanoi.



300g pork mince or chicken mince
1 tbsp fish sauce
2 tsp white sugar
1/3 cup finely chopped green onion
1 clove garlic, minced
Pinch of white pepper and salt

Vietnamese Dressing: Nuoc Cham
3 tbsp white sugar
3 tbsp fish sauce
2 tbsp rice wine vinegar
2 tbsp lime juice
1/3 cup (85 ml) water
1 small red chilli, seeded and finely chopped
3 cloves garlic, finely chopped

100g vermicelli noodles, dried
A handful bean sprouts
Few lettuce leaves, shredded
Julienned carrot
Handful of coriander & mint
Sliced red chilli, lime wedges (optional)



To make dressing: Mix all ingredients and whisk to combine. Set aside.

Prepare noodle as per packet directions and drain.

Meatballs: Mix all ingredients together. Shape into tablespoon size patties. Patties can be skewered. In the pan, heat 1 1/2 tbsp of oil and cook patties until golden. 


Serve hot on the bed of noodles, top with herbs. Place on the side a handful of bean sprouts, lettuce, carrot and lime wedges. In a small separate bowl, serve dressing for drizzling, as desired.

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