Bun Cha (Vietnamese Meatball Vermicelli Bowl)

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Bun Cha (Vietnamese Meatball Vermicelli Bowl)

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Bun Cha (Vietnamese Meatball Vermicelli Bowl) dish

Bun cha is a popular Vietnamese dish made with grilled pork meatballs, vermicelli noodles, and a dipping sauce. It is a light and refreshing dish that is perfect for a summer day.

The name "bun cha" literally means "grilled pork noodles." The dish originated in Hanoi, Vietnam, and is said to have been created by a chef named Nguyen Duong.

The pork meatballs in bun cha are made with ground pork, fish sauce, sugar, garlic, and shallots. They are grilled until cooked through and slightly charred.

The vermicelli noodles are also known as bun. They are made from rice flour and are thin and white. They are soaked in hot water until soft, then drained.

The dipping sauce for bun cha is made with fish sauce, vinegar, sugar, and chili peppers. It is a flavorful and tangy sauce that complements the grilled pork meatballs and vermicelli noodles.

Bun cha is typically served with a variety of fresh vegetables, such as lettuce, carrots, cucumbers, and herbs. It can also be topped with fried shallots or peanuts.

Here is a recipe for bun cha:

Ingredients:

• 1 pound ground pork
• 1/4 cup fish sauce
• 2 tablespoons sugar
• 2 cloves garlic, minced
• 2 shallots, minced
• 1 teaspoon black pepper
• 1 pound vermicelli noodles
• 1/2 cup chopped lettuce
• 1/2 cup shredded carrots
• 1/2 cup sliced cucumbers
• 1/4 cup chopped herbs, such as cilantro, mint, and basil
• Dipping sauce (recipe below)

Instructions:

1. In a large bowl, combine the ground pork, fish sauce, sugar, garlic, shallots, and black pepper. Mix well until the pork is evenly seasoned.
2. Form the pork mixture into small meatballs.
3. Heat a grill or grill pan over medium heat. Cook the meatballs until browned on all sides.
4. Cook the vermicelli noodles according to package directions. Rinse with cold water and drain.
5. To assemble the bun cha bowls, divide the noodles among serving bowls. Top with the meatballs, lettuce, carrots, cucumbers, and herbs. Serve with the dipping sauce.

Dipping sauce:

• 1/4 cup fish sauce
• 1/4 cup vinegar
• 2 tablespoons sugar
• 2-3 chili peppers, thinly sliced

Instructions:

1. In a small bowl, whisk together the fish sauce, vinegar, sugar, and chili peppers.

Tips:

• You can also use pork belly instead of ground pork.
• If you don't have vermicelli noodles, you can use another type of rice noodle, such as pho noodles or rice sticks.
• Adjust the amount of chili peppers to your liking.
• Serve bun cha with a cold beer or glass of iced tea.

Enjoy!