Simple Bun Cha – Vietnamese meatballs with powerful digestive herbs
Prep time
Cook time
Total Time
  • 700 grams of pork mince (or ground pork belly)
  • 3 cloves of garlic - crushed
  • 3 spring onions finely chopped
  • 1 bunch coriander stems – finely chopped (approx. half a cup)
  • 2 teaspoons of honey
  • 2 tablespoons of premium fermented fish sauce
  • 1 small chili (optional)
  • ½ teaspoon of salt
  • ½ cup of chicken stock
  • ⅓ cup of premium fermented fish sauce
  • Juice of ½ a lime
  • 1 red chili - finely chopped
  • 2 garlic cloves – crushed
  • 2 tablespoons of honey
  • Bean shoots
  • Vietnamese mint
  • Mint leaves
  • Thai basil (optional)
  • Perilla leaves (optional)
  • Watercress leaves (optional)
  • coriander (optional)
  1. Meatballs - In a bowl, mix all ingredients together and leave to marinate anywhere from 1 hour to overnight in the fridge.
  2. Roll into small balls
  3. Char grill, pan fry or BBQ for a few minutes either side until cooked. Be careful they burn easily!
  4. Sauce - In a small saucepan simmer all the ingredients on a low heat for 2 minutes.
  5. Transfer the sauce to a serving bowl or small jug to serve.
  6. Sauce can be served warm or cold.
  7. Asian Greens - Wash and dry the herbs.
  8. Remove the leaves and discard the stems.
  9. Serve the greens on a platter or large bowl.
  10. Serve the bean shoots in a separate bowl.
  11. Large bowls work best with this meal. Simply pile in salad herbs, optional vermicelli noodles, bean shoots and meatballs and pour over the sauce. Enjoy!
Recipe by A Gut feeling at