Vietnamese Grilled Pork Meatballs Recipe Ingredients

Ingredients (Serves 4)

For the Pickles (Đồ Chua)

• ½ cucumber, julienned

• 1 carrot, julienned

• ½ white radish (daikon), julienned

• 1 teaspoon salt

• 2 tablespoons sugar

• ½ cup warm water

• ¼ cup distilled white vinegar

For the Pork Meatballs (Chả)

• 450g ground pork (about 1 lb)

• 3 garlic cloves, finely chopped

• ¼ cup chopped shallot

• 4 tablespoons finely minced lemongrass (white part only)

• 3 tablespoons fish sauce

• 2 tablespoons sugar

• 1 teaspoon salt

• 2 tablespoons cooking oil

For the Dipping Sauce (Nước Chấm)

• 2 tablespoons sugar

• ¼ cup warm water

• 2 tablespoons fresh lime juice (from about 2 limes)

• 3 tablespoons fish sauce

• 1 garlic clove, minced

• 1 Thai red chilli, finely chopped (adjust to taste)

• 1 tablespoon shredded carrot (optional, for garnish)

For the Bowl

• 225g rice vermicelli noodles (8 oz)

• Fresh coriander, mint, Thai basil, and red chilli for garnish (optional)

Instructions

Step 1: Make Quick-Pickled Vegetables (Đồ Chua)

1. Julienne cucumber, carrot, and white radish.

2. Toss with 1 teaspoon salt and let sit for 20 minutes. This draws out excess moisture and keeps the veggies crisp.

3. Rinse well and drain.

4. In a small bowl, dissolve 2 tablespoons sugar in ½ cup warm water. Add ¼ cup vinegar and pour over the vegetables. Let them pickle while preparing the rest.

Step 2: Prepare the Meatballs (Chả)

1. In a large mixing bowl, combine ground pork, chopped garlic, shallots, lemongrass, fish sauce, sugar, and salt.

2. Mix until well combined, then cover and refrigerate for 1 to 2 hours to marinate (or 20 minutes for quicker prep).

3. Shape the mixture into small meatballs or flattened patties for quicker and more even cooking.

4. Heat 2 tablespoons oil in a non-stick pan over medium heat. Pan-sear the patties for 2–3 minutes on each side until golden and slightly caramelised.

Step 3: Make the Nước Chấm Dipping Sauce

1. Dissolve 2 tablespoons sugar in ¼ cup warm water.

2. Stir in lime juice, fish sauce, minced garlic, and chopped chilli.

3. Add shredded carrot for colour and extra texture, if desired.

Step 4: Assemble the Bún Chả Bowls

1. Cook rice vermicelli noodles according to package instructions (usually boil for 2–3 minutes, then rinse under cold water to stop cooking and keep them firm).

2. Drain well and divide into serving bowls.

3. Top each bowl with grilled meatballs, pickled vegetables, and fresh herbs like coriander and mint.

4. Serve with a generous side of Nước Chấm to drizzle over or dip as you eat.

Watch Full Recipe Video Here