Bun Cha Recipe Vietnamese Grilled Meatballs

BUN CHA - VIETNAMESE MEATBALLS WITH VIETNAMESE NOODLE SALAD

Steps:

• In a large mixing bowl, mix together the minced pork, fish sauce, sugar, salt, pepper, honey, spring onions, coriander (cilantro) and garlic.
• Set the mixture aside for 30-60 minutes in the fridge to let the flavours develop and to allow the mixture to firm.
• Form the pork mixture into small meatballs about the size of a golf ball, and then flatten them slightly.
• Heat a large frying pan with some vegetable oil and cook the meatballs until they are golden and caramelised.
• In a medium bowl, dissolve the sugar in the lemon juice.
• Add the fish sauce, water, garlic and chilli (if using), and mix until well-combined.
• Set the sauce aside for about 10-15 minutes before tasting.
• You may need to add a bit more lemon juice, fish sauce, or even water, to get a good balance of sweet, sour and salty.
• Place some salad and vegetables on the bottom of each bowl or plate.
• Place a good handful of noodles on top of the salad.
• Top with however many meatballs you like.
• Garnish with some herbs, roughly torn.
• Generously drizzle some Vietnamese dipping sauce over the noodles and meatballs, and use chopsticks to mix everything together.
• Provide each person with a bowl of dipping sauce to drizzle over the noodles and also to dip the meatballs into.

BUN CHA RECIPE - VIETNAMESE GRILLED MEATBALLS

Steps:

• Marinate the sliced pork belly with half of the ingredients in A for half a day.
• Mix the ground pork with half of the ingredients, then lift the meat and repeatedly throw it back to the mixing bowl until it is clear from the side of the bowl and becomes slightly bouncy. Next, portion the ground pork slightly smaller than a golf ball and flatten them slightly. Let them sit for half a day before grilling.
• Heat some vegetable oil in the grill pan over medium heat.
• Place the pork belly on it, undisturbed for two minutes on one side to get the grilled mark.
• Then, flip over and do the same for the other side until it is nicely caramelized.
• Grill the meatballs just like the sliced pork, except it takes slightly longer to cook.
• Put the sugar, fish sauce, vinegar, and water in a pot.
• Heat the mixture until the sugar dissolves.
• Let it return to room temperature, then add the lime juice and mix well.
• Cut the carrots and daikon into thin slices.
• Add a large teaspoon of salt to it and mix well.
• After fifteen minutes, wash away the salt and drain.
• Add the vinegar and sugar.
• Keep it for at least one hour, and it is done.