Bun Cha Simple Recipe
Ever had Bun Cha at a Vietnamese restaurant? This Bun Cha Inspired Meatballs Meal Prep can be made three ways: Instant Pot, Oven, and Stovetop!
A classic Vietnamese recipe made easy!Vietnamese Bun Cha Inspired Meatball Meal PrepBun Cha is a Vietnamese dish that consists of grilled pork and noodle, which is thought to have originated from Hanoi, Vietnam. Bun Cha is traditionally served with grilled fatty pork (cha) over a plate of white rice noodle (bun). Growing up, I had this relatively often so when meal prepping for the week, I wanted to bring a slice of my childhood to my week!I will confess something to you though. I am not a fan of fish sauce.
No matter how many times my parents put it in front of me, it just never stuck with me. So while traditional bun cha involves fish sauce, this gal here is skipping it.
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#SorryNotSorry What You Need To Make Bun Cha MeatballsWhat you’ll need:. lemongrass. garlic. ginger.
cilantro. chili. ground pork. honey.
lime. soy sauce/tamari. salt. pepperThe ingredients are relatively simple. What really makes the flavours of the bun cha meatballs are the lemongrass, ginger, and chili.
Bun Cha Simple Recipe Chicken
So these are the three ingredients that you want to increase if you want more flavour. How To Make Vietnamese Bun Cha MeatballsI tested out making these Vietnamese inspired bun cha meatballs three different ways: Instant Pot, Oven, and Stovetop. My favourite way out of the three is making the meatballs via stovetop as it gives it a great colour and texture. For a softer meatball and if you want to make them in bulk, the Instant Pot is a great way to go. It’s also very hands off once the Instant Pot is turned on. The first time I purchased and opened a bottle of fish sauce, I thought it had gone bad, lol!
I was like, hooooly gym socks! But then I read that that was the norm, and despite it’s aroma, it made flavors in a dish POP. So I use it quite often in my cooking and I don’t know if it’s psychological or what, but it does seem to intensify the overall flavor. Luckily, for the most part, it’s an.optional ingredient.These bowls look amazing, Carmy. I love how substantial they seem while keeping things light!
For the noodles: Bring a large pot of water to a boil and add rice sticks. Stir and cook until noodles are white and tender but still firm, about 3-5 minutes. Drain in a colander and rinse under cold water, fluffing the noodles to separate the strands. About this Bun Cha recipe. This Bun Cha recipe I’m sharing today is a simple home version that’s a style more familiar to those of us outside of Vietnam. On point with flavour, but presented differently. To make this a simple dinner recipe, I’ve skipped the pork belly and made noodle bowls with the sauce for spooning over, rather than.