Bun Cha Hanoi (Vietnamese Grilled Meatballs!)

Jarb loves larb. But this isn’t lard. I just wanted to say Jarb and Larb in the same sentence... What this is, is one of Jarb’s absolute favorite things to make and eat at home. It all started when we found an awesome Mom and Pop Vietnamese restaurant near our old house. I swear we must have gone once a week, especially after we discovered this dish called, “Bun Cha” aka Northern Vietnamese Grilled Pork Meatball with Noodle and Fresh Veg. This dish is thought to come from Hanoi, the capital of Vietnam, but you don’t need to jump on a jet to chomp down on some.

Bun Cha Hanoi is an emblem of Vietnamese culinary excellence, hailing from the winding, animated streets of Hanoi. A dish of humble origins, it combines smoky grilled pork patties (cha), rice noodles (bun), and an irresistible dipping sauce (nuoc cham) that dances a delicate line between sweet, sour, and salty flavors. Its charm rests in the enchanting balance between these components, each mouthful an explosion of tastes and textures. But beyond its tangible ingredients, Bun Cha speaks a deeper narrative of Hanoi’s culture, its vibrant markets, and its people’s passion for food.

Venturing through the heart of Hanoi, Bun Cha stands as an anthem to the city's culinary spirit. The melody of flavors orchestrated with charred pork pirouetting in harmony with rice noodles creates a symphony that lingers on the taste buds. The robust smoky tones of the pork, the fresh herbs, and the vibrant nuoc cham sauce create a gastronomic harmony that captivates the senses. It's more than just a dish - it’s a storytelling canvas, where each ingredient adds to the tale of the city's vibrant culinary culture. This is not merely a roadside delight, but a flavorful testament to Hanoi's soul, narrating the essence of Vietnamese cuisine in each and every bite. 🤘🏼 Adam

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Bun Cha Hanoi (Vietnamese Grilled Pork Salad)

Ingredients

Bun Cha

• 1 1/2 pounds Ground Pork
• 1/4 cup Sugar
• 5 Tbsp Water, divided
• 3 Garlic cloves, minced
• 3 Lemongrass stalks, minced
• 2 Tbsp Fish Sauce
• 2 tsp Oyster Sauce
• 1/2 tsp Black Pepper

Nuoc Cham (Dipping Sauce)

• 1/3 cup Lime Juice
• 2 Tbsp Sugar
• 2/3 cup Water
• 3 Tbsp Fish Sauce
• 1 Garlic clove, minced

Garnish (to serve)

• Rice Vermicelli Noodles, cooked, drained and cooled
• Butter Lettuce
• Fresh Cilantro
• Fresh Mint
• Red Chili Pepper, sliced thin

Instructions

1. In a small saucepan, add 1/4 cup of sugar and 3 tablespoons of water. Bring to a boil. Lower the heat to medium, continue to simmer. You will see a lot of bubbles on the surface. The mixture will then turn from clear to yellow, and get darker as you simmer it. Reduce the heat if needed. Keep watching closely, until it has a slightly dark caramel color, turn off the heat and carefully add the 2 tablespoons remaining of water. Swirl the saucepan to combine and remove it from the stove. Set aside.
2. In a mixing bowl, add the ground pork, caramel sauce and all other ingredients for the pork meatballs. Mix for a couple of minutes to combine thoroughly. Set aside for 10-15 minutes or marinate in the refrigerator for 1-2 hours for tastier results.
3. To make the dipping sauce, whisk together lime juice, sugar, water, and fish sauce in a bowl. Adjust to taste. Add garlic, and add thinly sliced carrots and green papaya if using. Set aside.
4. Prepare vermicelli noodles according to package instructions. Prepare lettuce and fresh herbs.
5. Heat the grill pan (or preheat gas grill/charcoal grill if that’s what you use to cook the meatballs). Shape the marinated pork into small meatballs. Once the pan is hot, grill them in a single layer until fully cooked.
6. Put the grilled meatballs in the the dipping sauce, serve immediately with noodles, lettuce and herbs.