Bun Cha Recipe
Looking for the best healthy Bun Cha Recipe? Our quick & easy Vietnamese minced pork balls with lemongrass are served over a fresh herb rice noodle bowl.
Vietnamese Bun Cha
- 600 g Minced pork
- 2 tbsp Fish sauce
- 4 tsp White sugar
- 3/4 cup Green onions
- 2 Garlic cloves minced
- 4 tsp Lemongrass finely chopped
- 3 tbsp Vegetable oil
Nuoc Cham Sauce
- 6 tbsp White sugar
- 6 tbsp Fish sauce
- 4 tbsp Rice vinegar
- 4 tbsp Lime juice
- 2/3 cup Water
- 2 Thai red chili seeded and finely sliced
- 6 Garlic cloves minced
Rice Noodle Bowl
- 200 g Vermicelli noodles
- 1 cup Bean sprouts
- 1 cup Carrots julienned
- 1 cup Daikon sliced
- 1 cup Cilantro chopped
- 1 cup Mint chopped
In a medium sized bowl whisk together Nuoc Cham ingredients. Set aside.
Pour boiling water over rice noodles and soak for 3-5 minutes until al dente. Drain and set aside.
Mix Bun Cha ingredients except oil until combined. Shape pork balls into small patties with your hands.
Heat oil in a non-stick skillet over medium high heat. Add pork patties and cook for 3 minutes or until golden brown and crispy. Flip, cook 2 more minutes and then remove.
Place rice noodles in bowl. Top with a handful of beansprouts, julienned carrots and sliced daikon.
Top with meatballs and sprinkle with mint and cilantro.
Finish by spooning Nuoc Cham sauce over the noodle bowl.
Calories: 686kcal | Carbohydrates: 86.1g | Protein: 48.6g | Fat: 16.1g | Saturated Fat: 3.9g | Cholesterol: 110mg | Sodium: 2904mg | Potassium: 1248mg | Fiber: 5.7g | Sugar: 29g | Calcium: 141mg | Iron: 7mg