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## An Intriguing Introduction to Bun Cha Vietnamese Meatballs

Bun Cha, a culinary masterpiece hailing from the bustling streets of Hanoi, Vietnam, is a dish that expertly weaves a tapestry of tantalizing flavors and textures. The star of this gastronomic spectacle? Delectably tender meatballs harmoniously paired with a flavorful dipping sauce, fresh vegetables, and delicate rice noodles.

A balance of sweet, sour, salty, and spicy elements makes this Vietnamese comfort food a delight to the senses. Whether you're a seasoned home cook or a culinary novice, let's dive fork-first into the world of Bun Cha Vietnamese Meatballs.

## Let's Gather Our Ingredients

Before we start our culinary journey, let's ensure we have all we need. Remember, using high-quality ingredients is the secret to a dish that sings.

### For the Meatballs

- 300g minced pork
- 1 tbsp fish sauce
- 2 tsp white sugar
- 1/2 bunch green onions (about 35g)
- 1 tsp garlic, minced
- A pinch of white pepper and salt

### For Frying

- Oil for frying

JojoM's note: For a healthier option, bake the meatballs in the oven!

### For the Sauce

- 3 tbsp sugar
- 3 tbsp fish sauce
- 2 tbsp rice wine vinegar
- 2 tbsp lime juice
- 80g water
- 1 birds eye chilli, to taste
- 1 tsp garlic, minced

### For the Noodles

- 100g dried vermicelli noodles

### For the Garnish

- A handful of bean sprouts (about 70g)
- Lettuce leaves, shredded (about 70g)
- 1 medium carrot, julienned (about 60g)
- A handful of coriander (about 15g)
- Lime wedges, to serve

## It's Cooking Time!

### The Marinade Magic

In a large bowl, mix the minced pork with the fish sauce, sugar, green onions, garlic, salt, and white pepper. Let this melody of flavors marinate for at least 30 minutes - the longer, the better!

### The Dipping Sauce Delight

While our pork is marinating, let's prepare our dipping sauce. Combine sugar, fish sauce, rice wine vinegar, lime juice, water, chilli, and garlic in a bowl. Set aside and allow the flavors to meld together.

### Frying the Flavorful Meatballs

Now it's time for the star of the show. Shallow fry your marinated meatballs over medium heat until they turn a beautiful golden brown. Once done, drain them over paper towels to get rid of any excess oil.

### Perfecting the Vermicelli Noodles

Next, immerse the vermicelli noodles in hot water until they become tender and fully cooked.

### The Art of Assembling Bun Cha

Time to bring it all together. Start with a bed of noodles, followed by a generous layer of fresh vegetables. Drizzle some of our mouthwatering dipping sauce over the top, then garnish with the golden meatballs.

### A Tantalizing Twirl of Tastes: Nutrition Information

This recipe serves four people, with each serving size being approximately 200 grams. Here's the nutritional breakdown per serving:

- Calories: 540
- Carbohydrates: 27g
- Protein: 23g
- Fat: 37g
- Saturated Fat: 10g
- Cholesterol: 90mg
- Sodium: 2903mg
- Sugar: 24g
- Vitamin A: 165IU
- Vitamin C: 10.4mg
- Iron: 1.6mg

Note: Please remember that these are approximate values and can vary based on the exact brands and types of ingredients used.

## A Closer Look at the Ingredients

- Minced Pork: A good source of protein, vitamins, and minerals. However, it also contains saturated fats, so moderate consumption is recommended.
- Fish Sauce: High in sodium, so it should be used in moderation for those monitoring their sodium intake.
- Sugar: Adds a sweet element to the dish but should be consumed in moderation due to its high-calorie content and potential impacts on blood sugar levels.
- Vermicelli Noodles: A source of carbohydrates that provide energy. Opting for whole grain varieties can add fiber to your diet.
- Vegetables: A treasure trove of essential vitamins, minerals, and dietary fiber with few calories.

## What Pairs Well with Bun Cha?

When it comes to accentuating the flavors of Bun Cha, a side dish of fresh spring rolls or a vibrant Vietnamese salad can be a delightful companion. For beverage pairings, a classic Vietnamese iced coffee known as "Cà phê sữa đá" would complement the meal perfectly, or for those preferring a non-caffeinated drink, a chilled glass of lemongrass tea can be a refreshing option.

## Ingredient Swaps and Substitutions

Sometimes, certain ingredients might be hard to find depending on your location. Don't worry, we've got you covered:

- For minced pork, ground chicken or turkey are good substitutes if you prefer a leaner option.
- If fish sauce is not readily available, soy sauce or Worcestershire sauce can work, but remember, this could alter the dish's authentic flavor.
- Rice wine vinegar can be replaced with apple cider vinegar.
- Birds eye chilli, although ideal for this recipe due to its heat level, can be swapped out for any hot pepper you have on hand.

## Hints and Tips for a Perfect Bun Cha

- Marinating the meat for longer enhances the depth of flavor in your meatballs.
- As for the noodles, ensure they are fully drained after cooking to prevent a soggy dish.
- When making the sauce, adjust the quantities to your liking. You can add more lemon juice or chilli for a more punchy flavour.
- Use fresh vegetables for these for the best taste. Fresh is the best!
- Shape the meatballs around the size of a tablespoon or so. Try to make them the same sizes as possible so they all cook together.
- Don't make the meatballs too big or the centre might not cook quick enough before the outer bits burn.
- Flatten the meatballs a bit to help the centre cook in time.
- Fry the meatballs in around 180C oil to achieve a golden brown color.
- Lastly, always taste and adjust your dipping sauce as needed. Remember, it should be a balance of sweet, sour, salty, and spicy.

## Frequently Asked Questions

### What is the origin of Bun Cha?

Bun Cha is a traditional Vietnamese dish originating from Hanoi, the capital city of Vietnam.

### Can I make Bun Cha with another type of meat?

Yes, while pork is traditional, you can substitute it with other ground meats like chicken or turkey.

### Can I prepare Bun Cha in advance?

Yes, you can prepare the meatballs and dipping sauce in advance. Just be sure to store them separately in the refrigerator.

### How do I store leftover Bun Cha?

Store leftovers in separate airtight containers in the refrigerator. They should last for 2-3 days.

### Can I use a different type of noodle for Bun Cha?

Traditionally, Bun Cha is served with rice vermicelli noodles, but if unavailable, thin rice noodles or even spaghetti could be used as a substitute.


Enjoy the flavours of Vietnam with this meatballs recipe made with marinated fried pork and vermicelli noodles with sweet, sour, salty and spicy sauce.

Bun Cha Vietnamese Meatballs


## What are Vietnamese Pork Spring Rolls?

Vietnamese Pork Spring Rolls, or Chả Giò, are a popular and tasty appetizer from the vibrant Vietnamese culinary scene. Made with a flavorful combination of ground pork, vegetables, and seasonings wrapped in delicate rice paper, these spring rolls are deep-fried to golden perfection. In this article, we'll guide you through the process of creating this delightful dish, along with helpful tips and tricks, serving suggestions, and even a mouthwatering dipping sauce!

## Mouthwatering Ingredients

### For the spring rolls

- 500g ground pork
- 250g grated carrots
- 100g chopped onions
- 2 tsp garlic, minced
- 2 eggs
- 25g black mushrooms
- 50g vermicelli noodles, soaked in water
- 1 cube chicken broth
- 2 tsp sugar
- 1 tsp oyster sauce
- 1 tsp soy sauce
- A pinch of pepper, to taste
- A pack of rice paper

### For the dipping sauce

- 250g water
- 125g sugar
- 125g fish sauce
- 60g vinegar
- 1 tbsp oil
- 2 tsp garlic, minced
- Chillies, to taste

## The Art of Spring Roll Making

1. Preparing the Ingredients
   First, hydrate the black mushrooms by soaking them in water for about 15 minutes or until soft. Then, soak the vermicelli noodles in water until they become soft as well.

2. Mixing the Filling
   In a large bowl, combine the ground pork, carrots, onions, minced garlic, eggs, hydrated mushrooms, softened vermicelli noodles, chicken broth, sugar, oyster sauce, soy sauce, and a pinch of pepper. Mix all the ingredients until well combined.

3. Rolling the Spring Rolls
   Now comes the fun part: rolling the spring rolls! Lay out the rice paper and place a small amount of the pork mixture onto it. Carefully roll the rice paper around the filling, making sure to tuck in the edges as you go. Repeat until all the filling is used.

4. Frying the Spring Rolls
   Heat a generous amount of oil in a frying pan over medium-high heat. Once the oil is hot, carefully add the spring rolls, frying them until they turn golden brown. Drain the fried rolls on a paper towel-lined plate.

5. Preparing the Dipping Sauce
   In a microwave-safe bowl, combine the water and sugar, microwaving for about 1 minute or until the sugar dissolves. Next, add the fish sauce and vinegar to the sugar mixture. In a separate pan, stir-fry the minced garlic and chillies in oil for a few seconds, being careful not to let them brown. Add the garlic and chilli mixture to the sauce, stirring well.

6. Serving Your Masterpiece
   Arrange the crispy Vietnamese pork spring rolls on a plate, and serve them alongside the delicious dipping sauce. Enjoy!

## Tips and Tricks for Perfect Spring Rolls

To ensure your spring rolls turn out perfectly, follow these helpful tips and tricks:

- Be gentle when working with rice paper, as it can tear easily.
- If the rice paper is too dry and difficult to work with, quickly dip it in warm water to soften it.
- To prevent the spring rolls from sticking together while frying, avoid overcrowding the pan.
- To achieve a more even and crispy texture, turn the spring rolls occasionally during frying.

## Ingredient Substitutes

In case you have difficulty finding some of the ingredients, here are a few substitutes you can use:

- For black mushrooms, you can use shiitake or button mushrooms.
- Instead of vermicelli noodles, try using thin rice noodles or glass noodles.
- If oyster sauce is unavailable, substitute it with hoisin sauce or a mixture of soy sauce and a bit of sugar.

## Nutritional Information

Based on the ingredients listed and assuming the recipe yields 4 servings, each serving (approx 500g) of these delightful Vietnamese Pork Spring Rolls would contain approximately:

- Calories: 530
- Total Fat: 22g
- Saturated fat: 8g
- Trans fat: 0g
- Cholesterol: 140mg
- Sodium: 1320mg
- Total Carbohydrates: 46g
- Dietary fiber: 2g
- Sugars: 10g
- Protein: 34g

Please remember these values are estimates only.

## Are Vietnamese Spring Rolls Healthy?

Vietnamese Pork Spring Rolls are a delightful and flavorful dish, but it's essential to consider the health aspects as well. While the spring rolls contain various nutritious ingredients, such as carrots, onions, and mushrooms, the deep-frying method does add extra fat and calories. However, the dish can still be enjoyed in moderation as part of a balanced diet.

If you're looking for a healthier alternative, consider baking or air-frying the spring rolls, as mentioned in the FAQs. These cooking methods significantly reduce the amount of oil and fat in the dish while still providing a tasty and satisfying experience.

## Serving Suggestions for Vietnamese Pork Spring Rolls

There are several ways to serve and enjoy Vietnamese Pork Spring Rolls, both as a main dish or as part of a larger meal. Here are a few suggestions:

- Appetizer Platter: Arrange the spring rolls on a platter alongside other finger foods, such as fresh spring rolls, dumplings, or satay skewers. This creates a colorful and diverse appetizer spread, perfect for parties and gatherings.
- Noodle Salad Bowl: Create a Vietnamese-inspired noodle salad by combining rice noodles, thinly sliced vegetables (such as cucumber, carrot, and bell pepper), fresh herbs (like cilantro, mint, and basil), and a tangy dressing. Top the salad with a few crispy spring rolls, and you'll have a refreshing and satisfying meal.
- Rice Paper Wraps: For a fun and interactive way to enjoy spring rolls, serve them wrapped in rice paper with lettuce, cucumber, and fresh herbs. Guests can then create their own wraps, adding the dipping sauce for extra flavor.
- Banquet-style Meal: Vietnamese Pork Spring Rolls can also be served as part of a banquet-style meal, along with other Vietnamese dishes like Phở, Bún Chả, or Bánh Xèo. This allows guests to sample a variety of flavors and textures, making for an unforgettable dining experience.

No matter how you choose to serve your Vietnamese Pork Spring Rolls, they're bound to be a hit with friends and family alike. Enjoy experimenting with different serving styles and savoring the flavors of this delightful dish!

## FAQs

### How can I make Vietnamese Pork Spring Rolls gluten-free?

To make this dish gluten-free, use gluten-free soy sauce and rice paper. Also, ensure that any chicken broth and oyster sauce you use are gluten-free as well.

### Can I prepare Vietnamese Pork Spring Rolls in advance?

Yes, you can prepare the spring rolls in advance and store them in the refrigerator for up to a day before frying. Make sure to cover them with plastic wrap to prevent them from drying out.

### Can I freeze Vietnamese Pork Spring Rolls?

Absolutely! Place the uncooked spring rolls in a single layer on a tray, and freeze them. Once frozen, transfer them to a freezer-safe container or a zip-top bag. You can store them in the freezer for up to 3 months. Fry the frozen spring rolls directly without thawing, but be mindful that the cooking time may be slightly longer.

### Can I bake or air-fry Vietnamese Pork Spring Rolls instead of deep-frying?

Yes, you can bake the spring rolls in a preheated oven at 400°F (200°C) for 20-25 minutes, turning them halfway through. Alternatively, you can air-fry them at 400°F (200°C) for 10-12 minutes, turning them halfway through the cooking time. While these methods result in a slightly different texture, they are healthier options compared to deep-frying.


Try these amazing Vietnamese Spring Rolls with sweet salty, sour and spicy sauce. These are made with ground pork, vegetables and vermicelli noodles.

Vietnamese Pork Spring Rolls


## Ingredients

### Meatballs

- 500g ground pork
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small jicama, peeled and grated (about 150g)
- 1 carrot, grated (about 100g)
- 1/4 cup chopped cilantro
- 2 tablespoons oyster sauce
- 2 tablespoons fish sauce
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1/2 teaspoon ground black pepper
- 1 tablespoon vegetable oil (for frying)

### Sauce

- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1/2 cup tomato sauce
- 1 cup chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1/2 teaspoon ground black pepper
- 2 tablespoons cornstarch mixed with 2 tablespoons water (cornstarch slurry)

## Instructions

### Preparing the Meatballs

1. In a large mixing bowl, combine ground pork, onion, garlic, jicama, carrot, cilantro, oyster sauce, fish sauce, cornstarch, sugar, and black pepper. Mix until well combined.
2. Shape the mixture into 1.5-inch meatballs, placing them on a plate or tray as you go.

### Cooking the Meatballs

You can choose to fry or bake the meatballs.

To Fry:

1. Heat vegetable oil in a large skillet over medium-high heat.
2. Add meatballs to the skillet, cooking in batches if necessary to avoid overcrowding.
3. Cook meatballs, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes. Transfer cooked meatballs to a plate and set aside.

To Bake:

1. Place the meatballs in a baking tin lined with foil or parchment paper.
2. Bake in a pre-heated oven at 180C or 350F for around 15 minutes or until the meatballs are cooked through.

### Preparing the Sauce

1. In the same skillet used for the meatballs, heat 1 tablespoon of vegetable oil over medium heat.
2. Add minced garlic and cook until fragrant, about 30 seconds.
3. Stir in tomato sauce, chicken broth, fish sauce, sugar, and black pepper. Bring the sauce to a simmer.

### Combining the Meatballs and Sauce

1. Add the cooked meatballs to the simmering sauce.
2. Slowly pour in the cornstarch slurry, stirring continuously to thicken the sauce.
3. Simmer for an additional 5-7 minutes, or until the sauce has reached your desired consistency.

## Nutrition Information

For a serving size of 5 meatballs with sauce, the approximate nutritional values are as follows:

- Calories: 280 kcal
- Total Fat: 16g
- Saturated Fat: 5g
- Cholesterol: 60mg
- Sodium: 850mg
- Total Carbohydrates: 15g
- Dietary Fiber: 2g
- Sugars: 5g
- Protein: 20g

Please note that these values may vary slightly based on the specific ingredients used and individual cooking techniques.

## Ingredient Substitutions

### Jicama Substitutes

Since jicama can be difficult to find for some, you may consider the following alternatives:

- Green apple: Provides a similar crunch and slight sweetness, though it has a more pronounced tartness.
- Daikon radish: Offers a similar texture and mild flavor, but is less sweet than jicama.
- Turnip: Another crunchy alternative, turnips are also less sweet and have a slightly more earthy flavor.

### Other Ingredient Substitutes

- Fish sauce: If you cannot find fish sauce, you can substitute it with soy sauce or Worcestershire sauce, though the flavor profile will be slightly different.
- Oyster sauce: In place of oyster sauce, you may use hoisin sauce or a combination of soy sauce and sugar.

## Serving Suggestions

Vietnamese Xiu Mai Meatballs can be enjoyed in various ways:

- Serve as an appetizer with toothpicks and a side of the sauce for dipping.
- Place the meatballs in a crusty baguette to create a delicious Banh Mi sandwich.
- Serve alongside steamed jasmine rice and a side of sautéed or steamed vegetables for a complete meal.

## Final Thoughts

Vietnamese Xiu Mai Meatballs are a versatile and flavorful dish that can easily be adapted to suit your taste preferences and the ingredients available in your region. Whether enjoyed as an appetizer, in a sandwich, or as part of a meal, they are sure to be a hit with your friends and family.

## FAQs

### Can I use ground chicken or turkey instead of pork?

Yes, you can substitute ground chicken or turkey for pork, but keep in mind that the meatballs may have a slightly different texture and flavor.

### Can I make the meatballs ahead of time and freeze them?

Yes, you can prepare the meatballs, place them on a baking sheet, and freeze until solid. Once frozen, transfer them to a resealable plastic bag for storage. To cook, thaw the meatballs in the refrigerator and follow the cooking instructions as written.

### Is there a vegetarian alternative for the meatballs?

You can use a combination of finely chopped mushrooms, tofu, and/or cooked lentils as a base for vegetarian meatballs. Adjust seasonings and binders accordingly.

### How long can I store the cooked meatballs and sauce?

You can store the cooked meatballs and sauce in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave before serving.

### Can I use canned tomato sauce instead of making my own?

Yes, you can use canned tomato sauce as a shortcut. Be sure to adjust the seasonings to taste, as canned sauces may have different flavor profiles.

## Tips for Perfect Vietnamese Xiu Mai Meatballs

To ensure that your Vietnamese Xiu Mai Meatballs turn out delicious every time, consider these helpful tips:

- Avoid overmixing the meatball mixture. Overmixing can lead to tough, dense meatballs. Mix the ingredients until just combined for a tender and juicy final product.
- Use a cookie scoop for uniform meatballs. A cookie scoop can help you create evenly-sized meatballs, ensuring they cook at the same rate.
- Don't overcook the meatballs. Overcooking can cause the meatballs to become dry. Monitor them closely and cook until just cooked through.
- Adjust seasonings to taste. The provided recipe is a great starting point, but feel free to adjust seasonings to suit your preferences. You may want to add more fish sauce, sugar, or black pepper depending on your taste.
- Experiment with different sauces. While the tomato-based sauce provided is a classic choice for Xiu Mai Meatballs, you can also try serving them with other sauces, such as a sweet and sour sauce or a spicy chili sauce.


Try these incredible Vietnamese Meatballs also known as Xiu Mai made with ground pork, jicama, mixed vegetables, soy, oyster and tomato sauce.

Vietnamese Meatballs Xiu Mai


## History of Vietnamese Baguette

### The French Influence

The Vietnamese baguette, or Bánh Mì, has a fascinating history that dates back to the French colonization of Vietnam in the late 19th century. The French introduced the concept of the baguette to Vietnam, and with it, the idea of using bread as a staple in their cuisine.

### The Vietnamese Touch

Over time, the Vietnamese people adapted the French baguette to suit their tastes and ingredients, creating the Bánh Mì we know today. The Vietnamese version of the baguette is lighter and crispier than its French counterpart, making it perfect for sandwiches filled with delicious and savory ingredients.

## Ingredients

### Bread Flour

1 kg bread flour

### Instant Yeast

2 tsp instant yeast

### Salt

10 g salt

### Water

720 g water

## Instructions

### Preparing the Dough

1. In a large mixing bowl, combine the bread flour, instant yeast, and salt.
2. Gradually add the water, mixing until a smooth and slightly sticky dough forms.
3. Knead the dough using the slap and fold method for about 10 minutes, or until it becomes elastic and smooth. Do not add any additional flour.
4. Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise for 1 to 1.5 hours, or until doubled in size.

### Shaping the Baguettes

5. After the dough has risen, divide it into 4 equal portions.
6. Shape each portion into a rough rectangle, then roll it into a tight log, pinching the seam to seal.
7. Place the shaped baguettes on a baking sheet lined with parchment paper, seam-side down.
8. Cover the baguettes with a damp cloth and let them rise for 30 to 45 minutes, or until they have slightly puffed up.

### Baking the Baguettes

9. Preheat your oven to 450°F (230°C) and place a baking tray filled with water on the bottom rack to create steam.
10. Once the oven is heated, use a sharp knife or razor blade to make diagonal slashes on the top of each baguette.
11. Bake the baguettes for 20 to 25 minutes, or until they have a deep golden-brown crust and sound hollow when tapped on the bottom.
12. Remove the baguettes from the oven and let them cool on a wire rack.

### Nutrition Information

Based on the ingredients used, here's a rough estimate of the nutrition information for one Vietnamese baguette:

- Calories: 560 kcal
- Carbohydrates: 116 g
- Protein: 19 g
- Fat: 1.5 g
- Sodium: 980 mg

Please note that this nutrition information may vary depending on the specific brand of ingredients used and serving size.

## Serving Suggestions

Vietnamese baguettes are best enjoyed fresh, but they can be stored in an airtight container for up to 2 days. They are perfect for making Bánh Mì sandwiches, which can be filled with an array of ingredients such as grilled meats, pickled vegetables, fresh herbs, and spicy sauces.

## FAQs

### Can I use all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour, but the texture of the baguette may be slightly different. Bread flour has a higher protein content, which helps create the chewy texture that is characteristic of baguettes.

### Can I make this recipe without a stand mixer?

Absolutely! You can mix the ingredients in a large bowl and then knead the dough using the fold and snap method for about 10 minutes until it becomes elastic and smooth. Please refer to the video we have attached below.

### How do I store leftover Vietnamese baguettes?

Store leftover baguettes in an airtight container or plastic bag at room temperature for up to 2 days. To refresh the crust, you can reheat the baguette in a preheated oven for a few minutes before serving.

### Why is my baguette not as crispy as I want it to be?

The crispiness of the baguette's crust is affected by the oven temperature, steam, and baking time. Make sure your oven is preheated properly, and there is enough steam created by the water-filled baking tray. You may also need to increase the baking time slightly to achieve a crispier crust.

### Can I freeze the dough for later use?

Yes, you can freeze the dough after the first rise. Wrap it tightly in plastic wrap and store it in a freezer-safe container. To use the frozen dough, thaw it in the refrigerator overnight, then shape, proof, and bake as instructed in the recipe.


Make your own traditional Banh Mi using traditional French baguette ingredients and method. Three 4 simple ingredients, flour, yeast, salt and water.

Vietnamese Recipes

Bun Cha Vietnamese Meatballs

Vietnamese Pork Spring Rolls

Vietnamese Meatballs Xiu Mai

Vietnamese French Baguette Bahn Mi