I just seared a batch of Vietnamese Meatballs in my black skillet and the way the edges caramelized makes me think you’ve been missing out.

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I’m obsessed with Bun Cha because the charred edges and slippery noodles somehow hit every craving at once. I love Vietnamese Meatballs for their punchy, slightly sweet-savory thing that makes me forget takeout.

Fish sauce smells wild but tastes like home, and shallots add that sharp, sweet lift I always reach for. I eat this messy, with herbs falling everywhere, and I don’t care.

And yes, this ranks high on my list of Easy Vietnamese Recipes I make on repeat. It’s loud, greasy in the best way, and I want it all the time.

No apologies, just flavor, always. Seriously.

Ingredients

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Ground pork shoulder: juicy, binds meatballs, gives hearty pork flavor.
Pork belly: fatty slices that crisp and char deliciously on grill.
Shallots: sweet bite, softens when cooked, adds subtle oniony depth.
Garlic: punchy aromatics, warmth in every mouthful.
Scallions: fresh green snap, brightens heavy pork.
Fish sauce: salty umami backbone, makes it taste authentically Vietnamese.
Light soy sauce: mild saltiness, rounds out the savory notes.
Sugar: sweet balance, caramelizes on the grill slightly.
Honey: glossy glaze, helps pork belly caramelize beautifully.
Black pepper: simple heat, little kick in meatballs.
Cilantro: herbaceous lift, gives that fresh, citrusy edge.
Vegetable oil: helps brown meatballs, prevents sticking, neutral flavor.
Rice vermicelli: soft noodle base, soaks up sauce nicely.
Lettuce leaves: crunchy wraps, cooling contrast to hot meat.
Mint: bright, cool herb that refreshes each bite.
Thai basil or perilla: anisey, slightly spicy herb note.
Cucumber: crisp, watery crunch, keeps things light.
Dipping fish sauce: salty-sour dip that ties everything together.
Warm water (for sauce): mellows the dip, makes it drinkable.
Lime juice or rice vinegar: tangy zip, cuts through fat.
Sugar (for sauce): sweetens and balances the sour.
Garlic (for sauce): sharp little pops of flavor in every spoonful.
Fresh chili: heat control, you decide the burn level.
Pickled carrot and daikon: tangy crunch, pretty and palate-cleansing.

Ingredient Quantities

Ground pork shoulder (1 lb / 450 g)

Pork belly, thinly sliced for grilling (8 oz / 225 g)

Shallots, finely minced (2 medium)

Garlic, minced (3 cloves)

Scallions, thinly sliced (2 stalks)

Fish sauce (3 tbsp)

Light soy sauce (1 tbsp)

Granulated sugar or palm sugar (2 tbsp)

Honey (1 tbsp) for glazing the slices

Ground black pepper (1 tsp)

Fresh cilantro, chopped (handful)

Vegetable oil or neutral oil for frying (2 tbsp)

Rice vermicelli noodles, cooked and cooled (8 oz / 225 g)

Romaine or butter lettuce leaves for wrapping (1 head)

Fresh mint leaves (1 small bunch)

Thai basil or perilla leaves (1 small bunch)

Cucumber, thinly sliced (1 small)

For the dipping sauce, fish sauce (1/2 cup)

For the dipping sauce, warm water (1/2 cup)

For the dipping sauce, fresh lime juice or rice vinegar (3 tbsp)

For the dipping sauce, sugar (3 tbsp)

For the dipping sauce, garlic, finely minced (1 clove)

For the dipping sauce, fresh chili or bird eye chili, thinly sliced (to taste)

Pickled carrot and daikon, julienned (optional, 1/2 cup)

How to Make this

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1. Make the meatball mix: in a bowl combine 1 lb ground pork shoulder, the minced shallots, 3 cloves minced garlic, thinly sliced scallions, 3 tbsp fish sauce, 1 tbsp light soy sauce, 2 tbsp sugar, 1 tsp ground black pepper and a handful chopped cilantro; mix with your hands until tacky but don’t overwork it or the patties get tough.

2. Shape and chill: form the mixture into small flat patties about golf ball size pressed to 1/2 inch thick; place on a tray, cover and chill 20 to 30 minutes so they hold together when cooking.

3. Prep the pork belly: toss the 8 oz thin pork belly slices with 1 tbsp honey and a little extra pepper; let sit while you heat the pan so the glaze soaks in.

4. Cook the patties: heat a black skillet over medium high with about 2 tbsp vegetable oil, add patties without crowding, fry 3 to 4 minutes per side until nicely browned and cooked through; transfer to a plate and keep warm.

5. Sear the pork belly: in the same skillet turn heat up a notch, add the glazed slices and cook quickly 1 to 2 minutes per side until caramelized and crisp at the edges, watch closely so the honey does not burn.

6. Make the dipping sauce (nuoc cham): dissolve 3 tbsp sugar in 1/2 cup warm water, stir in 1/2 cup fish sauce and 3 tbsp fresh lime juice or rice vinegar, add 1 clove finely minced garlic and sliced fresh chili to taste; taste and adjust sweet acid salt balance, add a splash more water if too strong.

7. Cook the rice vermicelli: soak or boil the 8 oz rice vermicelli per package instructions, rinse under cold water until cool and drain well so it does not clump.

8. Prep greens and veg: wash lettuce leaves, pick mint and Thai basil/perilla leaves, thinly slice the cucumber and have the julienned pickled carrot and daikon ready if using.

9. Assemble and serve: pile some vermicelli on a lettuce leaf, add a meatball patty and a strip of pork belly, top with cucumber, herbs, a sprinkle of scallions and cilantro; pour a little dipping sauce over or serve sauce on the side for dipping.

10. Tips and hacks: if patties fall apart add a beaten egg or a tablespoon breadcrumbs, caramelize pork belly in a hot cast iron for best crust, make the sauce a few hours ahead so flavors meld, warm the lettuce briefly in your hands to make wrapping easier, and don’t forget to taste and tweak the sauce for your preferred sweet, sour, salty balance.

Equipment Needed

1. Large mixing bowl (for the pork mix)
2. Cutting board and chef’s knife (shallots, garlic, herbs, cucumber)
3. Measuring spoons and measuring cup (fish sauce, sugar, lime, water)
4. Cast iron or heavy skillet (best for patties and caramelizing pork belly)
5. Spatula and tongs (flip patties and pork slices)
6. Baking tray or plate with plastic wrap (chill patties)
7. Small bowl or saucepan (make and dissolve the dipping sauce)
8. Colander and large bowl (cook, rinse and drain rice vermicelli)
9. Salad spinner or clean towels (wash and dry lettuce and herbs)

FAQ

Q: Can I bake or pan-fry the meatballs instead of deep frying or grilling them?

A: Yes. You can pan-fry in a few tablespoons of oil over medium heat until browned and cooked through about 10 to 12 minutes, turning often. Or bake at 400F (200C) on a lined sheet for 12 to 18 minutes until they reach 160F. They might not get the same char as grilled ones but they will still be tasty.

Q: How do I keep the meatballs from falling apart?

A: Don't overwork the pork when mixing. Mix until just combined, chill the shaped balls for 20 minutes to firm up, and press them gently when forming so they hold shape. Wet your hands a little if they stick when rolling.

Q: Can I use ground pork with less fat or another meat?

A: You can, but pork shoulder is best because it's juicy and binds well. If you use lean pork or chicken, add a tablespoon of oil or a little grated fatback to keep them moist. Flavor will be slightly different but still good.

Q: How long will the dipping sauce keep and can I make it ahead?

A: Yes make it ahead. Keep it in the fridge up to 5 days. Sugar and fish sauce preserve it well. If it tastes flat after chilling, add a splash of lime or vinegar to brighten it up before serving.

Q: What's the best way to serve Bun Cha for a group?

A: Set up a build-your-own station with bowls of rice noodles, lettuce, herbs, cucumber, pickles and the sauce. Let guests wrap or pile as they like. Keep grilled pork warm in a covered pan or low oven and serve meatballs right away.

Q: I dont like spicy food, should I add the chili to the sauce?

A: You can leave the chili out, or add just a few slices so people can fish them out. Another trick is to serve sliced chili on the side so each person can control the heat.

Bun Cha (Vietnamese Meatballs!) Recipe Substitutions and Variations

Ground pork shoulder (1 lb / 450 g)
- Substitute: Ground chicken or turkey for a leaner meat, or mix 80/20 ground beef with a little pork fat to keep it juicy
Pork belly, thinly sliced for grilling (8 oz / 225 g)
- Substitute: Thinly sliced fatty bacon or pancetta if you want smoky flavor, or thin pork shoulder slices if you cant find belly
Fish sauce (3 tbsp) and For the dipping sauce, fish sauce (1/2 cup)
- Substitute: Light soy sauce plus a squeeze of lime and a pinch of salt for saltiness and acidity when fish sauce is unavailable; add a tiny bit of anchovy paste if you want umami closer to fish sauce
Rice vermicelli noodles, cooked and cooled (8 oz / 225 g)
- Substitute: Thin rice sticks, koya noodles, or even soba noodles chilled for a different texture; glass noodles work too but theyre chewier

Pro Tips

– Chill the patties before cooking and don’t overwork the meat. Press them flat, pop them in the fridge for 20 to 30 minutes so they hold together. If you squeeze and knead the mix too much the patties get dense and chewy, nobody wants that.

– Keep the pan hot but not smoking for a good crust, then turn the heat up briefly for the pork belly so it caramelizes fast. Honey burns quick though, so watch it the whole time and move slices off heat if they’re browning too fast.

– Make the nuoc cham a little weaker than you think at first. Warm water dilutes it and flavors bloom after sitting, so taste after 10 to 20 minutes and only then adjust sugar, lime and fish sauce. It’s easier to add than take away.

– Rinse and chill the vermicelli well so it stays loose in the wraps, and warm the lettuce in your hands for a few seconds before wrapping so it flexes instead of tearing. If patties still fall apart, a beaten egg or a tablespoon of breadcrumbs will save the day.

Bun Cha (Vietnamese Meatballs!) Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I just seared a batch of Vietnamese Meatballs in my black skillet and the way the edges caramelized makes me think you've been missing out.

Servings

servings

Calories

750

kcal

Equipment: 1. Large mixing bowl (for the pork mix)
2. Cutting board and chef’s knife (shallots, garlic, herbs, cucumber)
3. Measuring spoons and measuring cup (fish sauce, sugar, lime, water)
4. Cast iron or heavy skillet (best for patties and caramelizing pork belly)
5. Spatula and tongs (flip patties and pork slices)
6. Baking tray or plate with plastic wrap (chill patties)
7. Small bowl or saucepan (make and dissolve the dipping sauce)
8. Colander and large bowl (cook, rinse and drain rice vermicelli)
9. Salad spinner or clean towels (wash and dry lettuce and herbs)

Ingredients

Ground pork shoulder (1 lb / 450 g)
Pork belly, thinly sliced for grilling (8 oz / 225 g)
Shallots, finely minced (2 medium)
Garlic, minced (3 cloves)
Scallions, thinly sliced (2 stalks)
Fish sauce (3 tbsp)
Light soy sauce (1 tbsp)
Granulated sugar or palm sugar (2 tbsp)
Honey (1 tbsp) for glazing the slices
Ground black pepper (1 tsp)
Fresh cilantro, chopped (handful)
Vegetable oil or neutral oil for frying (2 tbsp)
Rice vermicelli noodles, cooked and cooled (8 oz / 225 g)
Romaine or butter lettuce leaves for wrapping (1 head)
Fresh mint leaves (1 small bunch)
Thai basil or perilla leaves (1 small bunch)
Cucumber, thinly sliced (1 small)
For the dipping sauce, fish sauce (1/2 cup)
For the dipping sauce, warm water (1/2 cup)
For the dipping sauce, fresh lime juice or rice vinegar (3 tbsp)
For the dipping sauce, sugar (3 tbsp)
For the dipping sauce, garlic, finely minced (1 clove)
For the dipping sauce, fresh chili or bird eye chili, thinly sliced (to taste)
Pickled carrot and daikon, julienned (optional, 1/2 cup)

Directions

Make the meatball mix: in a bowl combine 1 lb ground pork shoulder, the minced shallots, 3 cloves minced garlic, thinly sliced scallions, 3 tbsp fish sauce, 1 tbsp light soy sauce, 2 tbsp sugar, 1 tsp ground black pepper and a handful chopped cilantro; mix with your hands until tacky but don’t overwork it or the patties get tough.
Shape and chill: form the mixture into small flat patties about golf ball size pressed to 1/2 inch thick; place on a tray, cover and chill 20 to 30 minutes so they hold together when cooking.
Prep the pork belly: toss the 8 oz thin pork belly slices with 1 tbsp honey and a little extra pepper; let sit while you heat the pan so the glaze soaks in.
Cook the patties: heat a black skillet over medium high with about 2 tbsp vegetable oil, add patties without crowding, fry 3 to 4 minutes per side until nicely browned and cooked through; transfer to a plate and keep warm.
Sear the pork belly: in the same skillet turn heat up a notch, add the glazed slices and cook quickly 1 to 2 minutes per side until caramelized and crisp at the edges, watch closely so the honey does not burn.
Make the dipping sauce (nuoc cham): dissolve 3 tbsp sugar in 1/2 cup warm water, stir in 1/2 cup fish sauce and 3 tbsp fresh lime juice or rice vinegar, add 1 clove finely minced garlic and sliced fresh chili to taste; taste and adjust sweet acid salt balance, add a splash more water if too strong.
Cook the rice vermicelli: soak or boil the 8 oz rice vermicelli per package instructions, rinse under cold water until cool and drain well so it does not clump.
Prep greens and veg: wash lettuce leaves, pick mint and Thai basil/perilla leaves, thinly slice the cucumber and have the julienned pickled carrot and daikon ready if using.
Assemble and serve: pile some vermicelli on a lettuce leaf, add a meatball patty and a strip of pork belly, top with cucumber, herbs, a sprinkle of scallions and cilantro; pour a little dipping sauce over or serve sauce on the side for dipping.
Tips and hacks: if patties fall apart add a beaten egg or a tablespoon breadcrumbs, caramelize pork belly in a hot cast iron for best crust, make the sauce a few hours ahead so flavors meld, warm the lettuce briefly in your hands to make wrapping easier, and don’t forget to taste and tweak the sauce for your preferred sweet, sour, salty balance.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.