Description
This homemade Bún Chả brings the bold, smoky, and tangy flavors of Hanoi’s famous dish to your kitchen. Juicy, caramelized pork meatballs are served with delicate vermicelli noodles, fresh herbs, and a tangy dipping sauce. A perfect balance of savory, sweet, and umami flavors makes this dish an irresistible favorite for any occasion!
Ingredients
For the Meatballs:
- 1 lb ground pork (or substitute with chicken/turkey)
- 1 stalk lemongrass, finely minced (or 1 tsp lime zest)
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 teaspoon honey
- 2 cloves garlic, minced
- 1 small shallot, minced
- 1/2 teaspoon black pepper
For the Noodles & Garnishes:
- 8 oz vermicelli rice noodles
- 1 cup fresh herbs (cilantro, mint, Thai basil)
- 1/2 cup pickled carrots and daikon (optional)
- 1/4 cup crushed peanuts (optional)
For the Nước Chấm Dipping Sauce:
- 1/4 cup fish sauce
- 1/4 cup lime juice (freshly squeezed)
- 2 tablespoons sugar
- 1/2 cup warm water
- 1 clove garlic, minced
- 1 Thai chili, thinly sliced (adjust to taste)
Instructions
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Make the Meatball Mixture:
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In a bowl, combine ground pork, minced lemongrass, fish sauce, sugar, honey, garlic, shallots, and black pepper. Mix gently and form into small, slightly flattened meatballs.
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Cook the Meatballs:
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Grill over medium-high heat or pan-fry in a lightly oiled skillet until golden brown and caramelized, about 3-4 minutes per side.
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Prepare the Noodles:
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Cook the vermicelli noodles according to package instructions. Rinse under cold water and set aside.
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Make the Dipping Sauce:
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In a small bowl, whisk together fish sauce, lime juice, sugar, warm water, minced garlic, and sliced chili. Adjust seasoning to taste.
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Assemble the Dish:
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Arrange the noodles, meatballs, fresh herbs, pickled vegetables, and crushed peanuts (if using) in bowls. Serve with the dipping sauce on the side.
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Notes
- or Extra Flavor: Let the meatballs marinate for 15 minutes before cooking.
- Make It Low-Carb: Swap the vermicelli noodles for lettuce cups.
- Baking Option: Bake meatballs at 400°F for 15-18 minutes, flipping halfway.
- Storage: Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 2 months.
Nutrition
- Calories: 450g
- Sugar: 6g
- Sodium: ~800mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: ~70mg