Bun Cha is a very famous dish eaten in the streets of Hanoi. This dish consists of pork meatballs grilled (in my case, pan fried) to perfection, served with a ton of fresh herbs, rice noodles, pickled vegetables and dipped in the most flavour packed Nuoc Cham sauce.
Nuoc Cham is essential in this dish; it gives a nice balance of savoury, sweet and sour element - a flavour combination that is very common in Vietnamese cuisine.
Traditionally, the pork meatballs are cooked on a charcoal grill, but you may find that tricky at home. Therefore, my rendition of the Bun Cha is made by pan frying it on a non-stick pan. The sugar in the meatballs creates a nice caramelized and charred surface resembling the char flavour you would find in a charcoal grill.
This mouthwatering dish is a MUST TRY!
Pork Meatball Recipe
- 1.5 lbs Pork Mince
- 1.5 tbsp Fish Sauce
- 3 tsp Sugar
- 3 Garlic Cloves
- 1/4 cup Green Onions
- 14 cup White Onions
- 2 tbsp Oil
- 1/4 tsp Black Pepper
Nuoc Cham Recipe
- 2/3 cup Water
- 3 tbsp Fish Sauce
- 2 tbsp Vinegar
- 3 tbsp Sugar
- 1 tbsp Lime Juice
- 2 Garlic cloves (optional)
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25 авг 2019
