Bun Cha (Grilled Pork Meatball Vermicelli)

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Vietnamese · 40 min · Pork · dairy-free, high-protein

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Ingredients

• 1/2 lb ground pork
• 4 oz rice vermicelli noodles
• 1 shallots, minced
• 2 cloves garlic, minced
• 1 1/2 tbsp fish sauce
• 1 1/2 tbsp sugar
• 1 tbsp lime juice
• 1/2 cup pickled carrot and daikon
• 1 cup lettuce and fresh herbs
• 1 bird's eye chili, minced

Method (tap to check — screen stays awake)

1. Mix ground pork with half the shallots and garlic, 1 tbsp fish sauce, and 1 tbsp sugar; form into small patties.
2. Cook rice vermicelli in boiling water 4-5 minutes, drain, and rinse under cold water.
3. Whisk remaining fish sauce, sugar, lime juice, garlic, chili, and 1/2 cup warm water into a dipping sauce.
4. Grill or pan-sear the pork patties over medium-high heat 3-4 minutes per side until charred and cooked through.
5. Add grilled pork and pickled vegetables to the dipping sauce bowl.
6. Serve noodles, herbs, and lettuce alongside for dipping into the sauce.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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