Bun Cha Vietnamese Meatballs

Bun Cha is a beloved Vietnamese dish from Hanoi featuring grilled pork patties and pork belly served with rice vermicelli noodles, fresh herbs, and nuoc cham dipping sauce. In this recipe, I am making a quicker and simpler version into pan-seared meatballs.

This quick meal packs high flavor with a simplified approach to cooking. You might want to double batch this recipe and save extras for leftovers or meal planning.

Get ready to fall in love with these crispy-exterior, tender-interior meatballs!

Simple Ingredients for Bun Cha Vietnamese Meatballs

• Ground pork
• Grated garlic & ginger
• Soy sauce
• Fish sauce
• Coconut sugar or Brown sugar
• Lime zest
• White pepper
• Rice flour to create a crispy light coating

Serving Suggestions

• Fresh herbs: Thai basil, cilantro, and mint for garnish
• Rice: Jasmine rice or vermicelli rice noodles
• Pickled Asian Vegetables for a tangy balance
• Nuoc Cham Sauce: Vietnam’s classic sweet, sour, and spicy dipping sauce made from fish sauce, lime juice, and sugar. Perfect for drizzling over everything!

Simple & Easy Steps

1. Prepare the seasoning mixture: Combine grated garlic, grated ginger, soy sauce, fish sauce, coconut sugar, white pepper, olive oil, lime zest, and chopped cilantro in a large bowl. Mix thoroughly.
2. Add the pork: Add ground pork to the seasoning mixture and mix with your hands until the mixture becomes tacky and well combined.
3. Shape the meatballs: Form mixture into 1½ tablespoon-sized meatballs, ensuring uniform size for even cooking.
4. Set the meatballs: Place shaped meatballs in the freezer for 15 minutes to firm up before cooking or in the fridge for 30 minutes and up to 24 hours in advance.
5. Prepare for frying: Heat coconut oil in a frying pan over medium-high heat. Place rice flour in a bag or large dish and roll each meatball in rice flour until evenly coated. 
6. Fry meatball on all sides until golden brown and cooked through.
7. Garnish and serve: Top with sesame seeds and fresh herbs. Serve immediately with jasmine rice and pickled asian vegetables.

It’s that easy! These pan-fried Bun Cha Vietnamese meatballs deliver an irresistible balance of sweet and savory flavors that’ll have you coming back for more.

Perfect pairings make all the difference. Plain jasmine rice serves as the ideal canvas for these flavor-packed meatballs. Add some Pickled Asian Vegetables like carrots and cucumbers for that bright, tangy contrast that cuts through the richness perfectly.

When summer calls for a lighter approach. I love serving these meatballs over cold rice vermicelli noodles with a generous splash of Nuoc Cham Sauce and fresh herbs.

Fresh herbs are non-negotiable. Thai basil truly completes this dish with its unique peppery-sweet flavor. Can’t find Thai basil? No worries – cilantro or mint work beautifully too or all of them together!

Bonus tip: These versatile meatballs also shine as the star ingredient in my Thai Coconut Curry Meatballs recipe – perfect for when you want to switch up the flavors while using the same delicious base!

Print Recipe

Bun Cha Vietnamese Meatballs

Author: Raise a Fork Course: Main Dishes, Quick Meals

Prep Time 20 mins Cook Time 10 mins Total Time 30 mins

Description

These tender pork meatballs get their incredible flavor from fresh ginger, garlic, and fish sauce with a touch of sugar to promote caramelized notes while a light rice flour coating creates the perfect crispy exterior. Ready in 30 minutes or less, they're perfect served over jasmine rice with fresh herbs and pickled vegetables for a complete Vietnamese-inspired meal that tastes like it came straight from a Hanoi street cart.

Ingredients

Cook Mode Cooking Mode Disabled

Servings

• 1 ground lb pork
• 1 tsp grated garlic
• ½ tbsp grated ginger
• 1 tbsp soy sauce
• 1 ¹⁄₂ tbsp fish sauce
• 1 tbsp coconut sugar
• 1 tsp white pepper
• 1 tsp olive oil
• 1 lime zest
• 2 tbsp chopped cilantro

For Cooking

• 2 tbsp rice flour
• 1 tbsp coconut oil

Garnishes

• Sesame seeds
• Thai Basil, mint, and cilantro

Instructions

1. Combine all the ingredients except the ground pork and mix together.
2. Add pork and mix with hands until it is tacky and well mixed.
3. Form 1 and a half tablespoon meatballs.
4. Place in the freezer to set for 15 minutes before cooking.
   You can let these rest in the fridge from 30 minutes up to 24 hours in advance.
5. Heat coconut oil in a frying pan on medium-high heat.
6. Place rice flour in a bag or large dish. Roll the meatballs in the flour until evenly coated.
7. Fry the meatballs on all sides.
8. Garnish with sesame seeds and herbs.
9. Serve with jasmine rice and pickled asian vegetables and nuoc cham sauce.

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