This recipe for Bún Chả is a delightful combination of tender and succulent pork meatballs, accompanied by vermicelli noodles and an abundance of fragrant herbs and vegetables. Bún chả is a satisfying and light dish that can be effortlessly prepared in a few simple steps. To enhance the flavors, it is served with a homemade dipping sauce, making it an ideal choice for a scorching summer day or a convenient make-ahead meal.
What is Bún Chả?
During my childhood, I was unaware of the official title for these delectable succulent pork meatballs. They were simply my mother’s creation, one of the five dishes I gladly consumed without hesitation. This recipe is effortlessly replicable, adaptable to any desired quantity, and above all, bursting with incredible flavors.
Bún chả, a well-loved Vietnamese delicacy of pork meatballs and vermicelli noodles, is believed to have its roots in Hanoi. This delectable dish can be savored at various eateries in the city, ranging from humble street vendors to upscale restaurants. Although commonly enjoyed for lunch, it can be relished at any hour. The combination of cool noodles, crisp vegetables, and fragrant herbs offers a delightful respite on scorching summer days. Notably, even renowned personalities like Anthony Bourdain and Barack Obama had the pleasure of savoring it during an episode of Parts Unknown!
What is fish sauce?
The secret to this entire recipe lies in fish sauce. It not only enhances the flavor of the meatballs but also forms the base of the dipping sauce (nước chấm), providing an explosion of umami. This liquid condiment is created by fermenting fish over a period of time and brings a significant amount of savory, salty, and overall deliciousness to the dish. You can easily locate fish sauce in the international section of most supermarkets or at an Asian grocery store.
What is lemongrass?
Lemongrass, known for its aromatic nature and vibrant citrusy taste, is an essential herb with a delightful complexity. It can be obtained either fresh or frozen, whereby Asian grocers often have the latter in stock. Personally, I prefer to keep my freezer well-stocked with frozen lemongrass. In case you’re unable to find lemongrass, a combination of lemon zest and ginger could serve as a temporary substitute. However, I strongly advise against replacing lemongrass as it plays a crucial role in capturing the authentic Vietnamese flavor profile.
When working with fresh lemongrass, remember to discard the bottom woody section. Nowadays, fresh lemongrass is increasingly available in chain grocery stores, making it relatively easy to find. If you can’t find it, try looking in the same section where ginger paste is kept, as you might come across lemongrass paste as a convenient alternative.
How to store leftovers
If you’re looking to meal prep, this recipe is ideal! Simply combine the rice noodles, veggies, and herbs in one container, and store the pork meatballs separately in another. This way, reheating the meatballs becomes a breeze, especially when you’re at work. By storing everything in an airtight container in the fridge, it will stay fresh and delicious for up to 4 days.
Tips for Making Bún Chả
How to Make Bún chả – Step by Step Photos
To begin, gather the ingredients for the meatball aromatics. Finely chop three garlic cloves, ¼ cup of shallots, and 4 tablespoons of lemongrass.
Combine garlic, shallots, and lemongrass in a bowl. Add one pound of ground pork, 2 Tablespoons of honey, 1 Tablespoon fish sauce, 1 teaspoon salt, and ¼ teaspoon pepper. Thoroughly mix the ingredients together and then refrigerate the mixture for 1 to 2 hours to allow the flavors to meld.
Form the mixture into petite meatballs, and delicately press them down slightly. For uniform distribution, start by splitting the meat evenly into four portions, and further divide each quarter into five pieces, resulting in a total of 20 meatballs.
Preheat a large skillet over medium heat. Once heated, pour a tablespoon or two of cooking oil and rotate the skillet to cover its surface. Arrange the meatballs in a single layer on the hot skillet. Cook the meatballs until they turn golden and develop a caramelized crust, approximately 2 to 3 minutes on each side. Remove the cooked meatballs from the skillet and set them aside.
To prepare the sauce, combine ¼ cup of lime juice, ¾ cup of water, 3 tablespoons of fish sauce, 1 minced clove of garlic, 1 finely chopped red chili, 2 tablespoons of sugar, and optionally garnish with thinly sliced carrots. Whisk the ingredients together until well mixed. Taste the sauce and make any necessary adjustments according to your personal preference.
Follow the instructions on the package to cook the vermicelli noodles, typically requiring 2-3 minutes in boiling water. Afterward, drain the noodles and keep them aside.
Get the remaining vegetables ready for your bowls. Cut a cucumber into slices, slice a carrot into matchsticks, remove a handful of mint leaves from the stems, and wash some tender lettuce.
To assemble the Bún chả bowls, place rice vermicelli noodles, lettuce, cucumber, carrot, and Bún chả in a bowl. Then, either dip the Bún chả into the sauce or lightly drizzle it over the entire bowl.
Extremely fresh and unbelievably delicious!
