Vietnamese bun cha noodles with pork meatballs
Aromatic pork meatballs marinated in Kikkoman Teriyaki Marinade, served with fresh vegetables and rice noodles, then drizzled with a classic Vietnamese dressing—a light, vibrant dish from Hanoi in a simple, homemade style.
Ingredients
For the meat:
Noodles and vegetables:
For the bun cha dressing:
Garnish:
- Meat: 125 g
- Rice noodles: 100 g
- Vegetables: 75 g
- Sauce: 55 g
- Coriander and mint: 10 g
Preparation
Step 1
In a bowl, mix the minced pork with the garlic, ginger and Kikkoman Teriyaki Marinade.
Step 2
Shape into small, flat meatballs (approx. 25 g each) and fry in a pan on each side for about 5–7 minutes until golden brown and cooked through.
Step 3
To make the sauce, finely grind the sugar in a mortar, then transfer to a bowl and add the Kikkoman Soy Sauce, lime juice, water, rice vinegar, fish sauce, garlic and chilli. Stir until well combined.
Step 4
In a bowl, place a portion of rice noodles. Add the carrot, cucumber and daikon. Top with the meatballs and drizzle with the sauce. Garnish with the herbs, lime wedges and optional chilli.
Tip
For a richer, more complex flavour, add another dash of fish sauce to the soy sauce when making the dressing.
Recipe-ID: F1147
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