How to make Vietnamese bún chả, a classic noodle dish from Northern Vietnam where the fish sauce is truly the heart of the meal. While the pork meatballs are juicy and flavorful on their own, it’s the light fish sauce that brings everything together. When paired with rice vermicelli noodles and fresh vegetables, the result is delicious!

Vietnamese Bún Chả (Meatballs in Fish Sauce)

Vietnamese bún chả features juicy pork meatballs served with vermicelli noodles, fresh herbs, and a light, flavorful fish sauce. In this classic dish, the fish sauce is the star, tying everything together with sweet, savory, and sour balance.

Print Recipe

Prep Time 40

Cook Time 10

Total Time 50

Course Main Course

Cuisine Vietnamese

Servings people

Start Cooking

Ingredients

Meatballs

½ lb ground pork
1 Tbsp shallot, minced
1 Tbsp garlic, minced
1 Tbsp fish sauce
½ Tbsp honey
½ Tbsp oil
½ tsp black pepper

Fish sauce

3 Tbsp fish sauce
2 Tbsp sugar
1 Tbsp lime juice
1 Tbsp white vinegar
1 cup warm water
½ Tbsp garlic, minced
2-3 Thai chilis, minced (adjust to spice level)
Pickled carrot and daikon

Sides

Cucumbers
Lettuce
Vermicelli noodles, cooked

Get Recipe Ingredients

Instructions
Start Cooking

In a large bowl, combine the ground pork and seasonings. Mix well and marinate for at least 30 minutes.
½ lb ground pork, 1 Tbsp shallot, 1 Tbsp garlic, 1 Tbsp fish sauce, ½ Tbsp honey, ½ Tbsp oil, ½ tsp black pepper
Meanwhile, prepare the fish sauce base. In a medium bowl, mix together the fish sauce, sugar, lime juice, and white vinegar until the sugar dissolves. Set aside.
3 Tbsp fish sauce, 2 Tbsp sugar, 1 Tbsp lime juice, 1 Tbsp white vinegar
Roll the marinated pork mixture into evenly sized meatballs.
Heat oil in a large skillet over low to medium heat. Add the meatballs and sear gently, turning occasionally, for about 3–4 minutes per side, until browned all over and cooked through.
Once the meatballs are cooked, add water, garlic, Thai chilis, and pickled carrot and daikon to the prepared fish sauce. Stir to combine, then add the meatballs to the fish sauce and toss gently to coat.
1 cup warm water, ½ Tbsp garlic, 2-3 Thai chilis, Pickled carrot and daikon
Serve with vermicelli noodles, lettuce, and cucumbers. Enjoy by dipping the noodles and meatballs into the fish sauce.
Cucumbers, Lettuce, Vermicelli noodles

Keyword Pork

Hi, I’m Tam!

I’m a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…

More >