Bún Chả (Vietnamese Meatballs) Recipe
Ingredients:
For the Meatballs:
1 lb (450 g) ground pork
2 cloves garlic, minced
1 shallot, finely chopped
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp sugar
1 tsp black pepper
1 tsp vegetable oil
For the Noodles and Garnishes:
8 oz (225 g) rice vermicelli noodles
1 cucumber, julienned
2 carrots, julienned
1 cup fresh bean sprouts
1 cup fresh herbs (such as mint, cilantro, Thai basil)
1/4 cup roasted peanuts, chopped (optional)
Lime wedges (for serving)
For the Dipping Sauce (Nước Chấm):
1/4 cup fish sauce
1/4 cup lime juice
1/4 cup water
2 tbsp sugar
1 clove garlic, minced
1-2 Thai chilies, chopped (optional)
Instructions:
Prepare the Meatballs:
In a large bowl, combine the ground pork, minced garlic, chopped shallot, fish sauce, soy sauce, sugar, black pepper, and vegetable oil. Mix well until all ingredients are evenly distributed.
Form the mixture into small meatballs, about 1-2 inches in diameter.
Cook the Meatballs:
Heat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Grill the meatballs for about 5-7 minutes on each side, or until they are cooked through and nicely charred on the outside.
Prepare the Noodles:
Cook the rice vermicelli noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
Make the Dipping Sauce (Nước Chấm):
In a small bowl, combine the fish sauce, lime juice, water, sugar, minced garlic, and chopped Thai chilies (if using). Stir until the sugar is dissolved. Adjust the taste with more lime juice, sugar, or water as needed.
Assemble the Dish:
Divide the cooked rice vermicelli noodles among serving bowls. Top with the grilled meatballs.
Arrange the julienned cucumber, carrots, fresh bean sprouts, and fresh herbs around the noodles and meatballs. Sprinkle with chopped roasted peanuts if desired.
Serve:
Serve the Bún Chả with the dipping sauce on the side. To eat, pour some of the sauce over the noodles and meatballs, or dip the meatballs into the sauce. Serve with lime wedges for extra tanginess.