Bun Cha
Servings
4
servingsTotal time
55
minutesIngredients
- Meatballs
2 lb ground meat of your choice
2 tbsp fish sauce
2 tbsp white sugar
1/4 cup finely chopped green onions
4 garlic cloves, grated
2 tsp salt
1 tsp white pepper
2 tbsp lemongrass paste
- Dipping Sauce
2 cups hot water
1/4 cup white sugar
1/4 cup fish sauce
1 tbsp lime juice
2 garlic cloves, minced
2 Thai chili peppers, thinly sliced
- To Serve
cooked vermicelli noodles
sliced cucumbers
pickled carrots and daikon, (see recipe from Banh Mi Post)
handful of cilantro sprigs
Directions
- To make the meatballs, combine all of the ingredients listed, except for the ground meat, and mix. Next, add the ground meat and mix well, being careful not to over-mix, as this can make the meatballs tough. Let the mixture sit for at least 15 minutes while you prep the rest of the ingredients.
- Form the meatballs by taking a golf ball-sized amount of the filling between your hands and rolling it into a ball. Next, flatten the ball into a small patty. Repeat until all of the filling has been used. (This recipe makes about 16 patties).
- Add some oil to a pan over medium heat. Cook the meatballs for 4-5 minutes on each side, or until deeply browned.
- To make the dipping sauce, combine all of the ingredients listed and mix well.
- Assemble the dish by first plating some vermicelli noodles, then adding the meatballs. Next, garnish with veggies and herbs of your choice. Serve with the dipping sauce.