Ingredients
- Ground Chicken
- Lemongrass
- Garlic
- Shallots
- Fish Sauce
- Sugar
- Black Pepper
- Rice Vermicelli Noodles
- Rice Vinegar
- Lime
- Carrots
- Daikon Radish
- Fresh Herbs
- Lettuce
- Vegetable Oil
- Water
- Red Pepper Flakes (Optional)
Instructions
- Step 1: Prepare the Meatballs: In a large bowl, combine the ground chicken, finely chopped lemongrass, minced garlic, minced shallots, fish sauce, sugar, and black pepper. Mix thoroughly until all ingredients are well combined. Shape the mixture into small, flat meatballs, about 1-2 inches in diameter. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Step 2: Prepare the Pickled Vegetables: In a separate bowl, combine the julienned carrots and thinly sliced daikon radish. In a small saucepan, heat equal parts rice vinegar, water, and sugar over medium heat until the sugar dissolves. Pour the mixture over the carrots and daikon. Let it sit for at least 30 minutes, or longer for a more intense pickled flavor. Drain before serving.
- Step 3: Prepare the Dipping Sauce: In a small bowl, combine fish sauce, water, rice vinegar, sugar, and lime juice. Stir until the sugar dissolves. Taste and adjust the ingredients to your preference, adding more lime juice for acidity, sugar for sweetness, or fish sauce for saltiness. If desired, add a pinch of red pepper flakes for heat. Set aside.
- Step 4: Cook the Meatballs: Heat a grill or grill pan over medium heat. Lightly brush with vegetable oil. Grill the meatballs for about 3-4 minutes per side, or until they are cooked through and have a slightly charred exterior. Alternatively, you can pan-fry the meatballs in a skillet over medium heat, cooking them until golden brown and cooked through.
- Step 5: Assemble the Bun Cha: Cook the rice vermicelli noodles according to package directions. Drain and rinse with cold water. Arrange the cooked noodles in bowls. Add the grilled meatballs, pickled carrots and daikon, and a generous amount of fresh herbs (mint, cilantro, Thai basil). Ladle the dipping sauce over the noodles and meatballs.
- Step 6: Serve and Enjoy: Serve the Bun Cha immediately. Offer lettuce leaves on the side for wrapping the meatballs and noodles. Enjoy the symphony of flavors and textures! You can also add some sliced cucumber to the bowl for extra freshness.
Notes
- Store leftover meatballs and dipping sauce separately in airtight containers in the refrigerator for up to 3 days.
- Gently reheat meatballs in a skillet with a splash of water to retain moisture and avoid drying them out.
- Serve Bun Cha family-style, letting everyone assemble their own bowls with their preferred ratio of noodles, meatballs, herbs, and dipping sauce.
- Don't be afraid to experiment with the dipping sauce! A little grated garlic or finely chopped chili can add an extra layer of flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American