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–+ servings
Savory Bun Cha

Savory Bun Cha: Quick Vietnamese Meatballs You’ll Love

Enjoy the delightful flavors of Savory Bun Cha, a quick and healthy Vietnamese dish with meatballs, noodles, and nuoc cham.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vietnamese
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 500 grams Pork Mince or substitute with chicken or turkey
  • 2 tablespoons Fish Sauce
  • 1 tablespoon White Sugar
  • 3 cloves Garlic minced
  • ¼ teaspoon White Pepper black pepper can be used
  • 1 tablespoon Lemongrass Paste optional
  • 1 tablespoon Oil for frying
For the Nuoc Cham Sauce
  • 3 tablespoons Fish Sauce
  • 2 tablespoons White Sugar
  • 1 tablespoon Rice Wine Vinegar or substitute with regular vinegar
  • 1 juiced Lime fresh
  • 2 cloves Garlic minced
For the Noodles
  • 100 grams Vermicelli Noodles soaked

Equipment

  • Mixing Bowl
  • Non-Stick Skillet
  • colander

Method
 

Step-by-Step Instructions for Savory Bun Cha
  1. Prepare Nuoc Cham by whisking together fish sauce, white sugar, rice wine vinegar, lime juice, minced garlic, and water. Let sit for 10 minutes.
  2. Soak the vermicelli noodles in boiling water for 5-7 minutes, then drain and rinse under cold water.
  3. Make meatballs by combining pork mince, fish sauce, white sugar, green onions, minced garlic, white pepper, and lemongrass paste in a bowl. Form into 1-inch meatballs.
  4. Cook the meatballs in a heated skillet with oil for 2-2.5 minutes on each side until golden brown.
  5. Assemble bowls with noodles, meatballs, fresh vegetables, herbs, and drizzle with Nuoc Cham sauce.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 38gProtein: 24gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 800mgPotassium: 350mgFiber: 2gSugar: 6gVitamin A: 300IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

Customize with fresh veggies and herbs for added flair. Consider preparing the meatball mixture and Nuoc Cham sauce a day in advance for quicker assembly during weeknights.

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