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easy vietnamese bun cha recipe with Grilled Pork Meatballs

A beginner-friendly Vietnamese-inspired bun cha bowl with caramelized grilled pork meatballs, rice vermicelli noodles, crunchy vegetables, fresh herbs, quick-pickled carrot, and a tangy nuoc cham-style dipping sauce.
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • For the pork meatballs: 1 1/2 pounds ground pork 680 g
  • 2 tablespoons fish sauce 30 mL
  • 1 tablespoon packed light brown sugar 13 g
  • 2 teaspoons low-sodium soy sauce 10 mL
  • 2 cloves garlic finely grated or minced (6 g)
  • 1 small shallot very finely minced (about 1 1/2 ounces/40 g)
  • 1/4 teaspoon ground black pepper 0.5 g
  • 1 tablespoon neutral oil plus more for the grill or pan (15 mL)
  • For the dipping sauce: 1/3 cup warm water 80 mL
  • 3 tablespoons fish sauce 45 mL
  • 3 tablespoons fresh lime juice 45 mL
  • 2 tablespoons granulated sugar 25 g
  • 1 clove garlic finely minced (3 g)
  • 1 small red chile thinly sliced, optional (about 5 g)
  • For the bowls: 8 ounces dried rice vermicelli noodles 225 g
  • 6 cups shredded green leaf lettuce or romaine about 6 ounces/170 g
  • 1 medium cucumber thinly sliced (about 7 ounces/200 g)
  • 1 medium carrot cut into thin matchsticks (about 2 ounces/60 g)
  • 2 tablespoons rice vinegar 30 mL
  • 1 teaspoon granulated sugar 4 g
  • 1/8 teaspoon kosher salt 0.75 g
  • 1 cup loosely packed fresh mint and cilantro leaves about 1 ounce/25 g

Instructions

  • In a medium bowl, combine the ground pork, fish sauce, brown sugar, soy sauce, garlic, shallot, black pepper, and 1 tablespoon oil. Mix gently just until combined. Shape into 16 small meatballs, about 1 1/2 inches (4 cm) wide, and place on a plate.
  • Stir the warm water, fish sauce, lime juice, sugar, garlic, and optional chile together in a bowl until the sugar dissolves. Taste and adjust with a little more lime for tartness or water for a milder sauce. Set aside.
  • Toss the carrot with rice vinegar, 1 teaspoon sugar, and salt. Set aside while you prepare the remaining components.
  • Cook the rice vermicelli according to the package directions until tender. Drain, rinse under cool water, and drain well. Divide the noodles among four bowls.
  • Heat a lightly oiled grill, grill pan, or large skillet over medium-high heat. Cook the pork meatballs, turning regularly, until browned and cooked through to an internal temperature of 160°F (71°C), about 10 to 12 minutes. Transfer to a clean plate.
  • Arrange lettuce, cucumber, pickled carrot, and herbs around the noodles. Add four meatballs to each bowl. Serve with the dipping sauce on the side or spoon it over each bowl just before eating.