Vietnamese Bun Cha Meatballs
Ingredients:
For the Meatballs:
1 lb ground pork
3 cloves garlic, minced
1 small onion, finely chopped
1 tablespoon fish sauce
1 tablespoon sugar
1 teaspoon ground black pepper
1 teaspoon cornstarch
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
For the Dipping Sauce (Nuoc Cham):
1/4 cup fish sauce
1/4 cup sugar
1/4 cup water
3 tablespoons lime juice
1-2 cloves garlic, minced
1 red chili, finely chopped (optional)
For Serving:
8 oz rice vermicelli noodles, cooked according to package
Instructions:
Fresh lettuce leaves
Fresh herbs (cilantro, mint, Thai basil)
Sliced cucumber
Shredded carrots
Bean sprouts
Lime wedges
Instructions:
Make the Meatballs:
In a large bowl, combine the ground pork, minced garlic, chopped onion, fish sauce, sugar, ground black pepper, cornstarch, chopped cilantro, and chopped mint. Mix until well combined.
Shape the mixture into small meatballs, about 1 inch in diameter.
Cook the Meatballs:
Heat a grill or grill pan over medium-high heat. Lightly oil the grill grates.
Grill the meatballs for about 4-5 minutes on each side, or until they are cooked through and have a nice char.
Prepare the Dipping Sauce (Nuoc Cham):
In a small bowl, whisk together the fish sauce, sugar, water, lime juice, minced garlic, and finely chopped red chili (if using) until the sugar is dissolved. Adjust the taste with more lime juice or sugar if needed.
Assemble the Bun Cha Bowls:
Divide the cooked rice vermicelli noodles among serving bowls.
Arrange the fresh lettuce leaves, herbs, sliced cucumber, shredded carrots, and bean sprouts around the noodles.
Top with the grilled meatballs.
Serve:
Serve the Bun Cha bowls with the dipping sauce on the side.
Squeeze lime wedges over the dish for extra freshness.
Enjoy your flavorful and fresh Vietnamese Bun Cha Meatballs, a perfect dish for a light and satisfying meal!