Vietnamese Pork Meatballs Bun Cha Hanoi Recipes
VIETNAMESE PORK MEATBALLS (BUN CHA HANOI)
Bun Cha Hanoi is a classic vermicelli noodle dish served with delicious Vietnamese meatballs made from ground pork and authentic Vietnamese seasonings. The meatballs are easy to make at home, and are traditionally served alongside pickled vegetables, vermicelli noodles, and nuoc cham (Vietnamese dipping sauce).
Provided by Becca Du
Categories Dinner Main Course
Number Of Ingredients 16
Steps:
- Pickle the green papaya and carrots. Combine all the ingredients for the pickled veggies in a large jar and set aside. Let sit for at least 3 hours or overnight. I would highly recommend leaving it overnight for the best results.
- Marinate the pork . Combine all the ingredients for the pork meatballs into a large bowl. Let marinate for 20-30 minutes. Form pork into circular pieces with a 1.5 inch diameter. They should be the size and shape of slider patties.
- After forming the meatballs, grill them on a grill pan or outdoor grill. Grill for 2-3 minutes on each side until brown on both sides. Set aside.
- Add some of the pork meatballs and pickled veggies to a small bowl. Cover with Vietnamese dipping sauce until the liquid just covers both.
- Serve with the pork meatballs, vegetables, and noodles separately. Each person should make their own vermicelli bowl using these components. See above section for how to eat this dish.
Nutrition Facts : Calories 688 kcal, ServingSize 1 bowl, Carbohydrate 17 g, Protein 41 g, Fat 49 g, SaturatedFat 19 g, Cholesterol 163 mg, Sodium 878 mg, Fiber 4 g, Sugar 11 g
BUN CHA (VIETNAMESE PORK MEATBALL AND NOODLE SALAD)
Hanoi street food, adapted from a recipe by Lauren Shockey in "Four Kitchens" (Grand Central Publishing, 2011), published in Saveur. Shockey likes this dish for breakfast on the weekend.
Provided by zeldaz51
Categories One Dish Meal
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a small saucepan, combine the sugar with 3 tablespoons water and cook over high heat until a dark brown caramel forms, about 8 minutes. Remove from the heat and add 2 tablespoons cold water, swirling the pot.
- In a large mixing bowl, combine the pork, shallot, fish sauce, caramel sauce, and pepper, and marinate in the refrigerator for 90 minutes to six hours.
- Meanwhile, combine all ingredients for the sauce in a large mixing bowl.
- When the pork is through marinating, remove from the refrigerator and shape into small patties, about 15 to 20 in all. Heat a charcoal grill or a broiler to high. Bring a pot of water to a boil and cook the noodles according to the directions on their package. Drain, then rinse under cold water to halt the cooking process.
- Meanwhile, grill or broil the pork patties until fully cooked and slightly charred, about 4 minutes per side.
- Spoon the sauce into four bowls, then place the pork patties over the sauce. Place the herbs and lettuce in one large communal bowl and the noodles into another large communal bowl. To eat, dip some of the noodles into the sauce and eat with the patties and herbs.
Nutrition Facts : Calories 759.8, Fat 24.8, SaturatedFat 9.1, Cholesterol 81.8, Sodium 2052.7, Carbohydrate 105.1, Fiber 2.4, Sugar 8.6, Protein 25
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