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Bun Cha – Vietnamese Meat Balls

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Ingredients

250g Pork Mince
1 Tsp Fish sauce
2 tsp White sugar
1/3 cup Finely chopped spring onions
1 Clove of Garlic Minced
Pinch of white pepper and salt
2 tsp Lemongrass paste
NUOC CHAM - DRESSING
3 Tsp White Sugar
3 Tsp Fish Sauce
2 Tsp Rice wine vinegar
2 Tsp Lime Juice
85ml Water
1 Birds eye chilli Seeded and finely chopped
3 Cloves garlic Finely chopped
GARNISH
100g Vermicelli noodles Cooked
Big handful beansprouts
Few lettuce leaves Shredded
Julienned carrot and daikon
Handful of coriander and mint
Sliced red chilli
Lime wedges

Bun Cha – Vietnamese Meat Balls

  • Medium

Ingredients

  • NUOC CHAM - DRESSING

  • GARNISH

Directions

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Steps

1
Done

Mix all ingredients together in a bowl, then shape into 10 mini balls with your hands.

Heat oil in a pan over medium high heat. Add meatballs and cook for 2 1/2 minutes or until golden. Flip, cook 2 minutes then remove.

2
Done

For the Dressing

Mix together and marinaded for 30 minuets before serving.

3
Done

Place noodles in bowl. Top with a handful of beansprouts, wedge in lettuce, carrots and radish in.

Place meatballs on top, top with coriander and mint.

Spoon over a generous amount of Sauce

The Cafe

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