Bun Cha Vietnamese Pork Meatball and Noodle Salad
Experience the vibrant flavors of Vietnam with this Bun Cha Vietnamese Pork Meatball and Noodle Salad—a tantalizing fusion of smoky grilled pork, tender vermicelli noodles, and crisp, refreshing herbs and vegetables. Perfectly seasoned pork meatballs, infused with garlic, shallot, and fish sauce, are grilled to juicy perfection and served atop a bed of silky rice noodles, fresh mint, cilantro, lettuce, cucumber, and carrot. The dish is brought together with a zesty lime-fish sauce dressing that adds tangy, sweet, and savory notes to every bite. Ready in just 35 minutes, this recipe is a healthy, flavorful meal that's as easy to make as it is to devour. Ideal for warm-weather dining, this Vietnamese classic is perfect for weeknight dinners or impressive entertaining!
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Recipe Information
Ingredients
- 500 grams ground pork
- 3 garlic cloves, minced
- 1 shallot, minced
- 3 tablespoons fish sauce
- 1 tablespoon sugar
- 0.5 teaspoons ground black pepper
- 1 tablespoon neutral oil (for grilling)
- 250 grams vermicelli rice noodles
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 2 cups lettuce, shredded
- 1 cucumber, julienned
- 1 carrot, julienned
- 1 red chili, sliced (optional)
- 3 tablespoons lime juice
- 3 tablespoons fish sauce (for dressing)
- 2 tablespoons sugar (for dressing)
- 3 tablespoons water (for dressing)
- 1 garlic clove, minced (for dressing)
Instructions
In a large mixing bowl, combine ground pork, minced garlic cloves, minced shallot, fish sauce, sugar, and ground black pepper. Mix well to evenly incorporate spices. Shape the mixture into small meatballs, about 1 inch in diameter.
Heat a grill pan or skillet over medium heat and brush with neutral oil. Grill the meatballs on all sides until fully cooked and slightly browned, about 10-12 minutes. Set aside.
Cook the vermicelli rice noodles according to package instructions. Drain, rinse with cold water to prevent sticking, and set aside.
In a small bowl, prepare the dipping sauce by combining lime juice, fish sauce, sugar, water, and minced garlic. Stir until sugar dissolves. Add sliced red chili if desired for extra heat.
Assemble the salad by dividing vermicelli noodles into serving bowls. Arrange fresh mint, cilantro, shredded lettuce, julienned cucumber, and carrot on top of the noodles.
Place grilled pork meatballs on top of the salad. Serve with the tangy dipping sauce on the side or drizzle over the salad to taste.
Garnish with additional fresh herbs or chili slices if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 2090 mg | 91% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 12.7 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 761 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
