Best 2 Vietnamese Pork Meatball And Noodle Salad Bun Cha Recipes

**Bun Cha: A Symphony of Vietnamese Flavors**

Bun cha, a delectable Vietnamese dish, tantalizes taste buds with its harmonious blend of grilled pork meatballs, vermicelli noodles, and a vibrant dipping sauce. Originating from Hanoi, the capital of Vietnam, this dish has captured the hearts of food enthusiasts worldwide. Its popularity stems from the interplay of textures and flavors, where the smoky, charred meatballs contrast with the soft, chewy noodles, while the tangy, savory dipping sauce brings everything together. Bun cha is not just a meal; it's an experience that embodies the essence of Vietnamese cuisine.

The recipes included in this article provide a step-by-step guide to crafting this culinary masterpiece. You'll learn how to make the flavorful pork meatballs, the aromatic marinade, and the essential dipping sauce, Nước chấm, which is a key component of bun cha. Additionally, you'll discover the secrets to cooking the perfect vermicelli noodles and assembling this dish like a pro. With detailed instructions and helpful tips, these recipes will empower you to recreate this authentic Vietnamese delicacy in your own kitchen, allowing you to savor the vibrant flavors of bun cha.

Let's cook with our recipes!

BUN CHA (VIETNAMESE PORK MEATBALL AND NOODLE SALAD)

Bun Cha (Vietnamese Pork Meatball and Noodle Salad) image

Hanoi street food, adapted from a recipe by Lauren Shockey in "Four Kitchens" (Grand Central Publishing, 2011), published in Saveur. Shockey likes this dish for breakfast on the weekend.

Provided by zeldaz51

Categories One Dish Meal

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons sugar
5 tablespoons water
1 lb ground pork
1 large shallot, minced as small as possible
3 tablespoons fish sauce
1/4 teaspoon fresh ground black pepper
2 tablespoons fish sauce
2 tablespoons rice vinegar
1 -2 teaspoon brown sugar
1 cup water
1/2 teaspoon minced garlic (or grated)
1 red Thai chile, minced
1 lb thin rice noodles
1/2 head lettuce, torn into small pieces (use soft leaf lettuce, red adds more color, but green is fine)
2 cups loosely packed of a mixture of asian herbs (such as cilantro, mint, shiso, Thai basil, etc.)

Steps:

In a small saucepan, combine the sugar with 3 tablespoons water and cook over high heat until a dark brown caramel forms, about 8 minutes. Remove from the heat and add 2 tablespoons cold water, swirling the pot.
In a large mixing bowl, combine the pork, shallot, fish sauce, caramel sauce, and pepper, and marinate in the refrigerator for 90 minutes to six hours.
Meanwhile, combine all ingredients for the sauce in a large mixing bowl.
When the pork is through marinating, remove from the refrigerator and shape into small patties, about 15 to 20 in all. Heat a charcoal grill or a broiler to high. Bring a pot of water to a boil and cook the noodles according to the directions on their package. Drain, then rinse under cold water to halt the cooking process.
Meanwhile, grill or broil the pork patties until fully cooked and slightly charred, about 4 minutes per side.
Spoon the sauce into four bowls, then place the pork patties over the sauce. Place the herbs and lettuce in one large communal bowl and the noodles into another large communal bowl. To eat, dip some of the noodles into the sauce and eat with the patties and herbs.

Nutrition Facts : Calories 759.8, Fat 24.8, SaturatedFat 9.1, Cholesterol 81.8, Sodium 2052.7, Carbohydrate 105.1, Fiber 2.4, Sugar 8.6, Protein 25

ROASTED PORK BANH MI (VIETNAMESE SANDWICH)

Roasted Pork Banh Mi (Vietnamese Sandwich) image

I'll never forget my first real bánh mì. I remember thinking to myself, this isn't just one of the best sandwiches I've ever had to eat, but one of the best things, period. Not only do we get amazing contrasts in flavor and texture, but also the temperature difference between the crisp, warm, meat-filled roll, and cool, crunchy vegetables makes this so much fun to eat.

Provided by Chef John

Categories World Cuisine Recipes Asian Vietnamese

Time 32m

Yield 1

Number Of Ingredients 12

Ingredients

¼ cup julienned (2-inch matchsticks) daikon radish
¼ cup julienned (2-inch matchsticks) carrots
1 tablespoon seasoned rice vinegar
¼ cup mayonnaise
1 teaspoon hoisin sauce, or to taste
1 teaspoon sriracha hot sauce, or more to taste
1 crusty French sandwich roll
4 ounces cooked pork roast, thinly sliced
2 ounces smooth pate, thinly sliced
6 thin spears English cucumber, diced
6 thin slices jalapeno pepper, or more to taste
¼ cup cilantro leaves

Steps:

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
Toss julienned daikon and carrot with seasoned rice vinegar to coat well. Let sit until veggies get slightly limp, 15 to 20 minutes. Drain and set aside or refrigerate.
Mix the mayonnaise, hoisin sauce, and sriracha in a small bowl.
Split the French roll just enough so you can open it like a book. If you like, pull out some of the bread from the top half to better accommodate the filling.
Spread the interior surfaces of the roll liberally with the mayo mixture. Transfer roll to prepared baking sheet, cut side up. Bake in preheated oven until crisp, heated through and edges start to brown, about 7 minutes.
Place sliced pork, pate, cucumber, picked daikon and carrots, jalapeno, and cilantro leaves in the roll. Cut in half to serve.

Nutrition Facts : Calories 1263.1 calories, Carbohydrate 91.3 g, Cholesterol 187.9 mg, Fat 75.9 g, Fiber 6.8 g, Protein 54.2 g, SaturatedFat 17 g, Sodium 1994.4 mg, Sugar 9.5 g

Tips:

To make the perfect Vietnamese pork meatballs, use a combination of ground pork and ground pork belly. The pork belly will add extra flavor and juiciness to the meatballs.
When making the meatballs, be sure to mix the ingredients gently. Overmixing will make the meatballs tough.
Cook the meatballs in batches so that they don't overcrowd the pan. This will help them cook evenly.
To make the dipping sauce, use a combination of fish sauce, rice vinegar, sugar, and garlic. You can adjust the proportions of each ingredient to taste.
Be sure to use fresh herbs in the noodle salad. The herbs will add a lot of flavor and freshness to the dish.
If you want to make the dish ahead of time, you can cook the meatballs and dipping sauce in advance. Just store them in the refrigerator until you're ready to serve.

Conclusion:

Bun cha is a delicious and refreshing Vietnamese dish that is perfect for a summer meal. The flavorful pork meatballs, tangy dipping sauce, and fresh herbs make this dish irresistible. If you're looking for a new and exciting dish to try, bun cha is a great option.