Vietnamese Grilled Pork Meatballs Recipe

Juicy Vietnamese pork meatballs flavoured with lemongrass, garlic and shallots, served with rice vermicelli, fresh herbs, pickled vegetables and tangy Nuoc Cham.

Recipe Details

• Course: Main Course
• Cuisine: Vietnamese
• Servings: 4
• Prep Time: 30 minutes
• Marinating Time: 1-2 hours
• Cook Time: 15 minutes
• Total Time: 1 hour 45 minutes
• Difficulty: Easy
• Tags: Vietnamese, Pork, Meatballs, Bun Cha, Rice Vermicelli, Lemongrass, Noodles, Grilled, Pickled Vegetables, Nuoc Cham, Main Course

Ingredients

Quick-Pickled Vegetables

• ½ cucumber, julienned
• 1 carrot, julienned
• ½ white radish (daikon), julienned
• 1 tsp salt
• 2 tbsp sugar
• 120ml warm water
• 60ml white vinegar

Pork Meatballs

• 450g minced pork
• 3 cloves garlic, finely chopped
• ¼ cup shallots, finely chopped
• 4 tbsp lemongrass, finely minced, white part only
• 3 tbsp fish sauce
• 2 tbsp sugar
• 1 tsp salt
• 2 tbsp cooking oil

Nuoc Cham

• 2 tbsp sugar
• 60ml warm water
• 2 tbsp fresh lime juice
• 3 tbsp fish sauce
• 1 clove garlic, minced
• 1 Thai red chilli, finely chopped
• 1 tbsp shredded carrot, optional

To Serve

• 225g rice vermicelli noodles
• Fresh coriander
• Fresh mint
• Thai basil
• Fresh red chilli, optional

Method

1. Prepare the Pickled Vegetables

Julienne the cucumber, carrot and daikon.

Toss the vegetables with 1 tsp salt and leave for 20 minutes to draw out excess moisture.

Rinse well and drain.

Dissolve 2 tbsp sugar in the warm water, then stir in the vinegar.

Pour the pickling liquid over the vegetables and leave to pickle while preparing the meatballs.

2. Prepare the Pork Meatballs

Add the minced pork, garlic, shallots, lemongrass, fish sauce, sugar and salt to a large mixing bowl.

Mix thoroughly until well combined.

Cover and refrigerate for 1-2 hours to allow the flavours to develop. For a quicker version, marinate for at least 20 minutes.

Shape the mixture into small meatballs or flattened patties.

3. Cook the Meatballs

Heat 2 tbsp cooking oil in a non-stick frying pan over medium heat.

Add the meatballs or patties and cook for approximately 2-3 minutes on each side until golden brown, caramelised and cooked through.

4. Prepare the Nuoc Cham

Dissolve the sugar in the warm water.

Add the lime juice, fish sauce, minced garlic and chopped chilli.

Mix well and add shredded carrot if desired.

Taste and adjust the balance of sweet, sour, salty and spicy flavours.

5. Cook the Noodles

Cook the rice vermicelli according to the packet instructions, usually for 2-3 minutes.

Drain and rinse under cold water to stop the cooking process.

Drain thoroughly.

6. Assemble the Bowls

Divide the rice vermicelli between four bowls.

Top with the pork meatballs and pickled vegetables.

Add fresh coriander, mint and Thai basil.

Serve with Nuoc Cham on the side for drizzling or dipping.

Notes

• Flattening the meatballs into small patties helps them cook evenly and develop more caramelisation.
• The pickled vegetables can be prepared several hours in advance and kept refrigerated.
• Adjust the chilli in the Nuoc Cham according to your preferred level of heat.
• Traditionally, the meatballs can be grilled or cooked over charcoal for a smokier flavour.
• Serve the noodles, meatballs, pickles and Nuoc Cham together so each bite combines the different flavours and textures.