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Bún chả
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Ingredients
0 of 21 gathered
Step by step
Method
7 steps
- 1
Chop the garlic and shallots, and mince the lemongrass.
- 2
In a large mixing bowl, mix together the pork, fish sauce, salt, pepper, honey, lemongrass, shallots, and garlic. Set the mixture aside for 1 to 2 hours in the fridge.
- 3
Shape the mixture into small meatballs (about 20 meatballs), and then gently flatten them a bit.
- 4
In a large skillet over medium heat, heat the oil and add the meatballs in a single layer. Cook the meatballs until they are golden and caramelized, around 2 to 3 minutes per side. Set the cooked meatballs aside.
- 5
Whisk the sauce ingredients together and adjust to your tastes. Optional: heat the water and whisk the sugar in to dissolve before adding the rest of the ingredients.
- 6
Prepare the vermicelli noodles according to package instructions (usually cook 2-3 minutes in a pot of boiling water).
- 7
Serve the noodles with the meatballs along with a handful of lettuce, mint, carrots, and cucumbers with the nuoc cham on the side.