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Bun Cha is a very famous dish eaten in the streets of Hanoi. This dish consists of pork meatballs grilled (in my case, pan fried) to perfection, served with a ton of fresh herbs, rice noodles, pickled vegetables and dipped in the most flavour packed Nuoc Cham sauce.
Nuoc Cham is essential in this dish; it gives a nice balance of savoury, sweet and sour element - a flavour combination that is very common in Vietnamese cuisine.
Traditionally, the pork meatballs are cooked on a charcoal grill, but you may find that tricky at home. Therefore, my rendition of the Bun Cha is made by pan frying it on a non-stick pan. The sugar in the meatballs creates a nice caramelized and charred surface resembling the char flavour you would find in a charcoal grill.
This mouthwatering dish is a MUST TRY!
Pork Meatball Recipe
1.5 lbs Pork Mince
1.5 tbsp Fish Sauce
3 tsp Sugar
3 Garlic Cloves
1/4 cup Green Onions
14 cup White Onions
2 tbsp Oil
1/4 tsp Black Pepper
Nuoc Cham Recipe
2/3 cup Water
3 tbsp Fish Sauce
2 tbsp Vinegar
3 tbsp Sugar
1 tbsp Lime Juice
2 Garlic cloves (optional)
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