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4.34 from 3 votes

Vietnamese Pork Meatballs with Rice Noodle Salad (Bun Cha)

Vietnamese rice noodle salad with grilled pork meatballs – quick and easy to assemble and packed with flavour.
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Course: Salad
Cuisine: Vietnamese
Servings: 4
Author: Lucy Parissi

Ingredients

  • For the meatballs
  • 1 1/2 tbsp soft light brown sugar or palm sugar
  • 2 tbsp Vietnamese fish sauce
  • 2 shallots peeled and very finely diced
  • 2 garlic cloves minced
  • 2 tbsp very finely chopped fresh mint leaves
  • 500 g | 1lb minced pork
  • For the salad
  • 300 g | 10.5oz rice noodles cooked
  • 1 medium gem lettuce very thinly sliced
  • 1 small cucumber deseeded and sliced
  • 4 spring onions scallions sliced thinly on the diagonal
  • large handful fresh mint coriander (cilantro) and basil leaves
  • 2 tbsp fresh chives very finely chopped
  • 4 heaping tbsp Baxters Red Slaw
  • For the dipping sauce
  • half small cucumber deseeded and grated
  • juice of two small limes
  • 4 tbsp cold water
  • 2 tbsp Vietnamese fish sauce
  • 1 tsp sugar
  • 1 tsp rice vinegar
  • 1 red chilli deseeded and finely chopped
  • 1 garlic clove minced

Instructions

  • Prepare the rice noodles according to pack instructions. Rinse with cold water, drain thoroughly and set aside.
  • Finely grate the cucumber and use your hands to squeeze its juice into a small bowl. Add the grated cucumber and all remaining dipping sauce ingredients and stir together. Set aside.
  • Put the sugar and fish sauce in a small saucepan and cook over medium-low heat until the sugar dissolves. Set aside to cool.
  • Put the shallot, garlic, chopped mint and pork in a bowl. Add the sugar/fish sauce and use your hands to thoroughly mix everything together. Cover with cling film and chill for at least an hour.
  • Shape the mince into small meatballs (around 20) and cook under a hot grill (broiler) for 3-4 minutes on each side. Alternatively pan fry with a little vegetable oil until golden.
  • Divide the cold noodles, lettuce, cucumber, spring onions and herbs between four bowls.
  • Divide the meatballs between the bowls and add a tablespoon of Baxters Red Slaw on each salad. Spoon some of the dipping sauce over each bowl (or serve on the side), sprinkle with the chopped chives and serve.