Bun Cha (Vietnamese Meatballs!)

recipetineats.com

Craig_F

subheading: MEATBALLS:

250 to 300 g/8 to 10 oz pork mince (ground pork)(Note 1)

1 tbsp fish sauce (Note 2)

2 tsp white sugar

⅓ cup finely chopped green onions / scallions

1 clove garlic , minced

Pinch of white pepper and salt

2 tsp lemongrass paste or fresh finely chopped , optional (Note 4)

1 ½ tbsp oil , for cooking

subheading: NUOC CHAM (VIETNAMESE DRESSING / SAUCE - NOTE 2):

3 tbsp white sugar

3 tbsp fish sauce (Note 2)

2 tbsp rice wine vinegar

2 tbsp lime juice

⅓ cup water

1 birds eye chilli , seeded and finely chopped (Note 3)

3 cloves garlic , finely chopped

subheading: SERVING (NOTE 4):

100 g / 3.5 oz vermicelli noodles , dried

Big handful beansprouts

Few lettuce leaves , folded or shredded

Julienned carrot and white radish (daikon), optional quick pickle (Note 5)

Handful of coriander/cilantro sprigs , mint

Sliced red chilli , lime wedges (optional)

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