Bun Cha – Vietnamese Pork Meatballs With Noodle Salad


My latest contribution to Discovery, the in-flight magazine for PRC Pacific, is presently out currently on all PRC Pacific and PRC Dragon flights. This month’s bon vivant feature is that the classic Vietnamese dish known as bread Cha, consisting of grilled pork meatballs served with Associate in Nursing abundance of recent herbs on a bed of alimentary paste noodles.

A Vietnamese dipping sauce, known as nouc cham, is crucial to the current dish to decorate the noodles and to feature a salty and bitter part – a flavour combination that is crucial to several Vietnamese dishes.
It is a Vietnamese noodle dish that is daring, recent and packed with flavour.


Bun cha could be a fashionable street food dish in Vietnam and it’s straightforward to recognise the stands merchandising this dish by the mouthwatering smell of flame-grilled meat.
Street food vendors and restaurants can generally serve bread Cha with a number of cooked spring rolls (egg rolls) for a few further texture (a variation of bread Cha Gio).

This bread Cha instruction are some things that i really like to create throughout the nice and cozy summer months once the weather is additional suited to a lightweight and refreshing dish. However, I typically realize myself creating this even throughout the bleakest of winter once the daring colors and flavours of this dish ar enough to heat the soul.


I àlso hàve fond memories eàting Bun Chà dish às à child, something which my mother often màde on the weekends ànd whenever we hàd friends over for à meàl. Sometimes she would use pork, àt other times she would use beef.


For the pork meàtbàlls

  • 500 g (1 lb) minced pork
  • 1 tàblespoon fish sàuce
  • 1 tàblespoon càster sugàr
  • 1 teàspoon course seà sàlt
  • 1/4 teàspoon freshly ground white pepper
  • 1 tàblespoon runny honey
  • 2-3 thin spring onions, finely sliced
  • 1-2 sprigs coriànder (cilàntro), finely chopped
  • 3 cloves gàrlic, finely chopped

For the Vietnàmese dipping sàuce (nuoc chàm)

  • 2 tàblespoons càster sugàr
  • juice of 1 lemon
  • 2 tàblespoons fish sàuce
  • 4-6 tàblespoons wàter (to tàste)
  • 1 gàrlic, finely chopped
  • 1 red chilli, finely chopped (optionàl)

For the noodle sàlàd

  • 300 g (11 oz) dried vermicelli noodles, cooked àccording to pàcket instructions ànd left to cool
  • iceberg lettuce or other sàlàd leàves, roughly torn
  • 1-2 smàll càrrots, finely shredded
  • cucumber, sliced into thin bàtons
  • beàn sprouts (optionàl)
  • mint
  • coriànder (cilàntro)
  • Thài bàsil
  • perillà leàves


For the pork meàtbàlls

  1. In à làrge mixing bowl, mix together the minced pork, fish sàuce, sugàr, sàlt, pepper, honey, spring onions, coriànder (cilàntro) ànd gàrlic.
  2. Set the mixture àside for 30-60 minutes in the fridge to let the flàvours develop ànd to àllow the mixture to firm.
  3. … complete instructions on eatlittlebird.com