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Bun Cha Vietnamese Noodle Bowl

Irresistible Bun Cha Vietnamese Noodle Bowl That Thrills!

Experience the vibrant flavors of Bun Cha Vietnamese Noodle Bowl, a quick and customizable dish that captures the essence of Vietnamese cuisine.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Vietnamese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 500 g Minced Pork Can substitute with chicken, turkey, or plant-based proteins.
  • 2 tablespoon Fish Sauce Gluten-free if necessary.
  • 1 tablespoon Sugar Coconut sugar is a healthier substitute.
  • 4 cloves Garlic Minced for depth of flavor.
  • 1 stalk Lemongrass Finely chopped.
  • 3 stalks Green Onions Can substitute with chives or scallions.
For the Noodles and Veggies
  • 200 g Rice Noodles (Vermicelli) Soak until just tender; use zucchini noodles for low-carb.
  • 1 cup Bean Sprouts Freshness and crunch.
  • 1 medium Carrot Julienne for texture.
  • 1 medium Daikon Replace with jicama or omit if unavailable.
  • ½ cup Cilantro & Mint Fresh herbs for authentic flavor.
For the Nuoc Cham Sauce
  • 1 lime Lime Juice for brightness.
  • 2 tablespoon Rice Vinegar
  • 4 tablespoon Water Adjust consistency.
  • 1 piece Chili Adjust heat to taste.

Equipment

  • skillet
  • mixing bowl
  • Measuring Cups
  • whisk

Method
 

Preparation Steps
  1. Whisk together 4 tablespoons of fish sauce, 2 tablespoons of sugar, the juice of 1 lime, 2 tablespoons of rice vinegar, 2 minced garlic cloves, and 1 sliced chili in a medium bowl. Gradually add 4 tablespoons of water until desired consistency is achieved. Set aside.
  2. Boil water and pour it over 200g of vermicelli rice noodles in a large bowl. Let soak for 3-5 minutes until tender but firm. Drain and rinse under cold water.
  3. Combine 500g of minced pork, 2 tablespoons of fish sauce, 1 tablespoon of sugar, 4 minced garlic cloves, 1 stalk of finely chopped lemongrass, and 3 chopped green onions in a large mixing bowl. Mix and shape into patties.
  4. Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Cook meatballs for about 3 minutes each side until golden brown. Remove and let rest.
  5. Layer the bowl starting with a portion of soaked rice noodles, followed by bean sprouts, julienned carrots, and daikon. Add cooked pork patties on top.
  6. Garnish with fresh cilantro and mint, then drizzle with Nuoc Cham sauce and serve immediately.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 900mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze cooked meatballs for up to 3 months, thaw overnight before reheating.

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