Bun Cha – Vietnamese Pork Meatballs with Vermicelli Noodle Salad

Author: eatlittlebird.com
Serves: Serves 4


For the pork meatballs

500 g (1 lb) minced pork
2 tablespoons fish sauce
1 tablespoon caster sugar
1 teaspoon sea salt
¼ teaspoon freshly ground white pepper
1 tablespoon runny honey
2-3 thin spring onions, finely sliced
1-2 sprigs coriander (cilantro), finely chopped
3 cloves garlic, finely chopped

For the dipping sauce

2 tablespoons caster sugar
juice of 1 lemon
2 tablespoons fish sauce
4-6 tablespoons water (to taste)
1 garlic, finely chopped
1 red chilli, finely chopped (optional)

For the noodle salad

300 g (11 oz) dried vermicelli noodles, cooked according to packet

instructions and left to cool
iceberg lettuce or other salad leaves, roughly torn
1-2 small carrots, finely shredded
coriander (cilantro)
Thai basil
perilla leaves

Read more at eatlittlebird.com



Stay Fancy! ;)

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