Vietnamese Caramelised Pork Meatballs (Adapted from Nagi Maehashi, RecipeTin Eats)

Juicy pork patties with a sweet-savoury caramelised crust, served bun-cha style with vermicelli, heaps of fresh herbs, and a bright nuoc cham you’ll want to spoon on like broth.

Ingredients

• 250 – 300 g/8 – 10 oz pork mince (ground pork)(Note 1)
• 1 tbsp fish sauce (Note 2)
• 2 tsp white sugar
• 1/3 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 1/2 tbsp oil , for cooking
• 3 tbsp white sugar
• 3 tbsp fish sauce (Note 2)
• 2 tbsp rice wine vinegar
• 2 tbsp lime juice
• 1/3 cup water
• 1 birds eye chilli , seeded and finely chopped (Note 3)
• 3 cloves garlic , finely chopped
• 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)

Method

• 1

  Step 1: Make the sauce

  Sauce: Mix ingredients. Set aside 10 minutes+.

• 2

  Step 2: Prepare the noodles

  Noodles: Pour over boiling water and soak per packet directions. Drain, set aside.

• 3

  Step 3: Mix the meatball mixture

  Mix all ingredients except oil until combined.

• 4

  Step 4: Shape the patties

  Shape into 6 mini hamburger patties with your hands.

• 5

  Step 5: Cook the meatballs

  Heat oil in a skillet over medium high heat. Add patties and cook for 2 1/2 minutes or until golden. Flip, cook 2 minutes then remove.

• 6

  Step 6: Assemble the bowls

  Place noodles in bowl. Top with a handful of beansprouts, wedge in lettuce, carrots and radish in. Place meatballs on top, top with coriander and mint. Spoon over a generous amount of Sauce (it’s supposed to be like a soup broth), eat and be happy!

Tips

• **Adaptation note:** This recipe is an adaptation from Nagi Maehashi of RecipeTin Eats.
• **Pork:** Can use chicken or turkey. Fattier the better – juicier!
• **Nuoc Cham:** This sauce is not as strong / fishy as others you may have tried. It’s intended to be used almost like a soup broth. Adapt this to your taste by adjusting the quantities. You probably will not use all this sauce – but I don’t want you to run out!
• **Chilli:** Birds eye chillies are small red chillies that are quite spicy. To make it less spicy, use large red chillies instead (which are not as hot) or skip it.
• **Lemongrass:** Lemongrass will gives this an extra Vietnamese flavour that westerners are familiar with. But not all Vietnamese recipes have lemongrass in it – and if I included it in everything, then they would all taste the same! Traditional Bun Cha does not have it in it, and it’s really tasty without. But it’s an optional extra!
• **Serving sides:** Traditional Vietnamese food is served with lots of fresh sides. Bean sprouts and herbs such as mint and coriander/cilantro are the most common, but also pickles. You’re supposed to pile them on top of whatever your eating and eat it together. There’s plenty of options here, so sub ingredients as desired! Shredded cabbage or other leafy greens, cucumber and even finely sliced asparagus and green beans would be ideal. I’d even throw in some cherry tomatoes! Lettuce – if using soft lettuce (like I’ve used), tear then fold. If using crisp lettuce (eg iceberg), finely slice.
• **Quick Asian Pickled Vegetables (optional):** 1 cup julienned carrot (1 medium) 1 loosely packed cup julienned white radish / daikon 1 cup (250 ml) warm tap water 1/3 cup white sugar 1 tbsp salt 1/2 cup (125 ml)rice wine vinegar Directions: Combine sugar, salt, vinegar and water. Stir until sugar and salt are dissolved. Add vegetables and let stand for at least 1 hour to pickle. Drain.
• **What this tastes like:** The pork is savoury with a touch of sweet, and caramelised on the outside. The sauce is not that strong (supposed to use alot) – sweet, balanced with mild tang and savoury. Not that spicy because there’s only 1 small chilli spread across almost 1 cup of liquid. If concerned, use a large red chilli (not as spicy) or skip it altogether. Though fish sauce is used in abundance here (as with most Vietnamese recipes!) it does not taste fishy.
• **Storage:** Store cooked meatballs and sauce separately in airtight containers in the fridge; reheat meatballs before serving and keep fresh herbs/veg separate until assembling.

Nutrition (per serving, estimate)