Vietnamese Bun Cha
If you love a salty/sour/sweet combination, then look no further. Vietnamese Bun Cha is so amazing. I had it at a restaurant and had to look at recreating it myself. The most important part of this dish is the nouc cham, a Vietnamese dipping sauce, and also highlights as a dressing to the rice noodles and salad on the side. Bun Cha is a popular street food in Vietnam and the meat is usually served with spring rolls on the side. I made mine with rice noodles on the side and lots of other fresh grilled veggies for additional food. The meat is best grilled over charcoal to give it that smoky flavor. Don't skimp on the fresh herbs and variety of ingredients that go into the sauce, you will not regret it!
Vietnamese Bun Cha
For the Bun Cha
- 1 pound ground pork
- 1 Tbsp fish sauce
- 1 Tbsp sugar
- 1 tsp salt
- pinch pepper
- 1 Tbsp honey
- 2-3 green onions, diced finely
- 3 sprigs cilantro, finely chopped
- 3 cloves garlic, minced finely
Nuoc Cham dipping sauce
- 2 Tbsp sugar
- juice of 1 lemon
- 2 Tbsp fish sauce
- 5 Tbsp water
- 1 clove garlic, finely chopped
- 1 red chili pepper, finely chopped (optional for heat)
- 10 oz dried rice noodles or vermicelli, cooked
- 2 Bibb lettuce heads
- 2 small carrots, finely shredded
- 1 cucumber, sliced thinly
- Grilled veggies (zucchini)
- Cilantro, thai basil, mint
- avocado (optional)
- Mix together everything in large bowl and set aside to rest for 30 minutes.
- Form into small meatballs and either grill over charcoal or in a skillet.
- Dissolve sugar in lemon juice
- Add remaining ingredients, stir, and set aside. It should be sweet, sour, and salty all at once. Adjust flavors if needed.
- You can use pork or beef for this or a combination
- Dip the meatballs into the sauce!
- Serve everything on a large plate as shown. You should drizzle the sauce over the noodles and veggies, too.