If you’ve never tried Bún Chả, you’re in for a treat. This dish is a flavorful mix of juicy, char-grilled meatballs, fresh vermicelli noodles, crisp veggies, and a tangy, aromatic dipping sauce that ties everything together perfectly. The best part? It’s quick, easy, and bursting with flavor. Trust me, once you try this, you’ll be hooked!
Why You’ll Love This Recipe?
Bún Chả is a meal that combines everything you love about Vietnamese cuisine: vibrant fresh herbs, tender meat, a balance of sweet, sour, salty, and savory flavors, and the perfect amount of texture. The meatballs are juicy and full of flavor, the noodles are light and refreshing, and the dipping sauce (nước chấm) is a punch of umami that brings everything to life. It’s a complete meal in a bowl, and perfect for lunch or dinner on a warm day when you want something light yet satisfying.
Ingredients
For the Meatballs:
- 500g ground pork (or a mix of ground pork and beef)
- 1/4 cup minced shallots
- 3 garlic cloves (minced)
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil (for grilling)
For the Noodles and Dipping Sauce:
- 200g vermicelli noodles
- Fresh lettuce leaves
- Fresh herbs (mint, cilantro, and Thai basil)
- Sliced cucumber
- Pickled carrots and daikon (optional)
For the Dipping Sauce (Nước Chấm):
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 2 tablespoons sugar
- 1/2 cup water
- 1 garlic clove (minced)
- 1 small chili pepper (sliced, optional for spice)
You can find the full list of ingredients below.
Directions
1. Prepare the Meatballs
In a large bowl, mix together the ground pork, minced shallots, garlic, fish sauce, sugar, salt, black pepper, and cornstarch. Using your hands, combine the mixture well until it’s sticky and smooth. Form the mixture into small meatballs, about 1 to 1.5 inches in diameter.
2. Grill the Meatballs
Heat a grill or grill pan over medium-high heat and brush it with a little vegetable oil. Once the grill is hot, place the meatballs on it and cook for about 6-8 minutes, turning occasionally to ensure they’re evenly charred and cooked through. The meatballs should be golden brown and slightly crispy on the outside.
3. Cook the Noodles
While the meatballs are grilling, bring a large pot of water to a boil. Cook the vermicelli noodles according to the package instructions, usually about 4-5 minutes. Once done, drain and rinse the noodles under cold water to stop the cooking process and keep them nice and firm.
4. Prepare the Dipping Sauce
In a small bowl, whisk together the fish sauce, lime juice, sugar, and water until the sugar dissolves completely. Add the minced garlic and sliced chili (if using), and stir to combine. Taste the sauce and adjust the seasoning to your liking—more lime for tang, more sugar for sweetness, or more fish sauce for saltiness.
5. Assemble the Dish
To serve, divide the cooked noodles into bowls. Top with grilled meatballs, fresh lettuce leaves, herbs (mint, cilantro, Thai basil), cucumber slices, and optional pickled carrots and daikon. Serve with a small bowl of dipping sauce on the side, and pour over the noodles and meatballs as desired.
Expert Tips and Tricks
- If you’re looking for a more authentic flavor, try adding a splash of homemade pork stock or chicken broth into the dipping sauce for depth.
- If you don’t have a grill, you can also pan-fry the meatballs in a skillet over medium heat until golden brown and cooked through.
- For extra crispy meatballs, you can cook them in a broiler for a few minutes after grilling.
- The vermicelli noodles can be prepped ahead of time. Just store them in an airtight container in the fridge and rinse them under cold water before serving.
Recipe Variations and Possible Substitutions
- You can use ground chicken or turkey instead of pork for a lighter version of the meatballs.
- If you’re not a fan of fish sauce, you can substitute with soy sauce, though it will alter the flavor slightly.
- Feel free to swap out the fresh herbs for whatever you have on hand—basil, mint, and cilantro are traditional, but parsley or dill can also work in a pinch.
- If you can’t find vermicelli noodles, rice noodles or even rice paper rolls can work as a substitute.
Serving and Pairing Suggestions
Bún Chả is a meal on its own, but it pairs beautifully with a light side of spring rolls (gỏi cuốn) or some crispy fried shallots for added texture. The dish also goes wonderfully with a glass of chilled white wine or a cold beer to balance out the richness of the meatballs.
Storage and Reheating Tips
The meatballs and noodles are best served fresh, but if you have leftovers, you can store them separately in airtight containers in the fridge for up to 2 days. The noodles will keep well for a little while, but they may soften over time. To reheat, simply steam the meatballs or reheat them in the microwave, and give the noodles a quick rinse under hot water to loosen them up before serving.
4 FAQs
1. Can I make the meatballs ahead of time?
Yes! You can prepare the meatball mixture in advance and store it in the fridge for up to 24 hours. You can also freeze them for up to 3 months—just thaw before grilling.
2. Can I use other types of noodles?
Yes, though vermicelli noodles are traditional, any thin rice noodle or even soba noodles could work. Just make sure to cook them according to the instructions.
3. Can I skip the grilling step?
If you don’t have a grill, pan-frying works just as well. You can also bake the meatballs in the oven at 375°F for about 15 minutes or until cooked through.
4. What can I serve this dish with?
Bún Chả is often served with fresh herbs, lettuce, and pickled veggies. If you want something extra, you can serve it with a side of fried spring rolls or a light cucumber salad.
Conclusion
Bún Chả is a true crowd-pleaser and a great introduction to Vietnamese cuisine. Whether you’re making it for yourself or for guests, it’s a refreshing, flavorful dish that never fails to impress. The combination of tender grilled meatballs, chewy noodles, fresh herbs, and tangy dipping sauce is perfection. So, go ahead and try making this—your taste buds will thank you!
Print
Vietnamese Meatballs and Noodles (Bún Chả)
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Vietnamese
- Diet: Gluten Free
Description
Bún Chả is a delicious Vietnamese dish featuring juicy, char-grilled meatballs, vermicelli noodles, fresh veggies, and a tangy dipping sauce (nước chấm). It’s the perfect balance of sweet, sour, salty, and savory flavors, making it a satisfying meal that’s easy to prepare and full of vibrant flavors.
Ingredients
For the Meatballs:
- 500g ground pork (or a mix of ground pork and beef)
- 1/4 cup minced shallots
- 3 garlic cloves (minced)
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil (for grilling)
- For the Noodles and Dipping Sauce:
- 200g vermicelli noodles
- Fresh lettuce leaves
- Fresh herbs (mint, cilantro, and Thai basil)
- Sliced cucumber
- Pickled carrots and daikon (optional)
- For the Dipping Sauce (Nước Chấm):
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 2 tablespoons sugar
- 1/2 cup water
- 1 garlic clove (minced)
- 1 small chili pepper (sliced, optional for spice)
Instructions
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Prepare the Meatballs: In a large bowl, mix together the ground pork, minced shallots, garlic, fish sauce, sugar, salt, black pepper, and cornstarch. Use your hands to combine until smooth. Form into 1 to 1.5-inch meatballs.
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Grill the Meatballs: Heat a grill or grill pan over medium-high heat and brush it with vegetable oil. Grill the meatballs for 6-8 minutes, turning occasionally, until golden brown and cooked through.
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Cook the Noodles: Boil water in a large pot and cook the vermicelli noodles for 4-5 minutes. Drain and rinse under cold water to stop cooking.
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Prepare the Dipping Sauce: In a small bowl, whisk together fish sauce, lime juice, sugar, and water until sugar dissolves. Add garlic and chili (optional), and stir.
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Assemble the Dish: In bowls, layer noodles, grilled meatballs, fresh lettuce, herbs, cucumber slices, and pickled carrots and daikon (optional). Serve with the dipping sauce on the side, and pour over the dish as desired.
Notes
- You can prepare the meatball mixture a day in advance.
- Vermicelli noodles can be prepped ahead of time and stored in the fridge.
- If you don’t have a grill, pan-fry the meatballs or bake them at 375°F for 15 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 50mg