[{"_1":2,"_104":-5,"_105":-5},"loaderData",{"_3":4,"_103":-5},"routes/search._index",{"_5":6,"_102":40},"posts",[7,71],{"_8":9,"_10":11,"_12":13,"_54":55,"_56":57,"_58":59,"_60":61,"_62":63,"_64":65,"_66":67,"_68":69,"_70":67},"fileName","Bun Cha Lemongrass","slug","bun-cha-lemongrass-grilled-meatballs","frontmatter",{"_14":9,"_15":16,"_17":18,"_10":11,"_19":20,"_21":22,"_23":24,"_25":26,"_27":28,"_29":30,"_31":32,"_33":34,"_41":42,"_43":44,"_45":46,"_47":48,"_49":50,"_51":44,"_52":53},"title","public",true,"date","2024-12-16T14:30:00Z","description","Vietnamese grilled pork meatballs with lemongrass, served with vermicelli and tangy nuoc mam dipping sauce","category","main-dish","cuisine","Vietnamese","prep_time","45 minutes","cook_time","20 minutes","servings",4,"difficulty","medium","tags",[35,36,37,38,39,40],"vietnamese","grilled","meatballs","lemongrass","nuoc-mam","vermicelli","visual_style","vintage-cookbook photographs with polaroid-instant elements and warm golden hour lighting, featuring weathered wooden surfaces and authentic Vietnamese street food aesthetic with subtle raccoon paw prints in condensation on glass bowls","cover","/_repo/medias/5cfbb71af0e3b68025cf7d1affcb71be5d8bbbad04691839f59edb9f0fc58364-lg.webp","cover-xs","/_repo/medias/5cfbb71af0e3b68025cf7d1affcb71be5d8bbbad04691839f59edb9f0fc58364-xs.webp","cover-sm","/_repo/medias/5cfbb71af0e3b68025cf7d1affcb71be5d8bbbad04691839f59edb9f0fc58364-sm.webp","cover-md","/_repo/medias/5cfbb71af0e3b68025cf7d1affcb71be5d8bbbad04691839f59edb9f0fc58364-md.webp","cover-lg","cover-xl","/_repo/medias/5cfbb71af0e3b68025cf7d1affcb71be5d8bbbad04691839f59edb9f0fc58364-xl.webp","firstParagraphText","Lemongrass-infused meatballs that char beautifully on the grill, served with tangy nuoc mam sauce and fresh herbs—that's bun cha. The secret is mincing the lemongrass so fine it becomes part of the meat's texture, releasing citrusy fragrance with every bite while the dipping sauce bridges sweet, sour, and umami in perfect harmony.","plain","Lemongrass-infused meatballs that char beautifully on the grill, served with tangy nuoc mam sauce and fresh herbs—that's bun cha. The secret is mincing the lemongrass so fine it becomes part of the meat's texture, releasing citrusy fragrance with every bite while the dipping sauce bridges sweet, sour, and umami in perfect harmony.IngredientsFor the Meatballs🥩 500g ground pork (20% fat content)🌿 3 lemongrass stalks, finely minced🧄 4 garlic cloves, minced🧅 2 shallots, finely diced🍯 2 tbsp palm sugar🥄 2 tbsp fish sauce🧂 1 tsp white pepper🥄 1 tbsp cornstarchFor the Nuoc Mam Sauce🐟 4 tbsp fish sauce💧 4 tbsp water🍋 3 tbsp lime juice🍯 3 tbsp palm sugar🧄 2 garlic cloves, minced🌶️ 2 Thai chilies, sliced thin🥕 2 tbsp pickled carrot, julienned🥒 2 tbsp pickled daikon, juliennedFor Serving🍜 400g rice vermicelli noodles🥬 Butter lettuce leaves🌿 Fresh herbs: mint, cilantro, perilla🥒 Cucumber, sliced🥜 Crushed peanutsLemongrass meatball preparation processInstructionsPrepare the Nuoc Mam SauceDissolve the sugar: In a bowl, whisk palm sugar with warm water until completely dissolved.Build the base: Add fish sauce and lime juice. The ratio should taste balanced – not too salty, not too sweet.Add aromatics: Stir in minced garlic and sliced chilies. Let this sit for 10 minutes to develop flavor.Finish with pickles: Add julienned pickled vegetables for crunch and tang. This sauce improves as it sits.Make the MeatballsPrep the lemongrass: Remove tough outer layers and mince the tender white parts extremely fine. This is crucial – large pieces will be unpleasant to bite.Mix the meat: Combine pork, lemongrass, garlic, shallots, palm sugar, fish sauce, white pepper, and cornstarch. Mix gently but thoroughly.Rest the mixture: Let it sit for 20 minutes. This allows the lemongrass to perfume the meat and the cornstarch to bind.Shape: Form into walnut-sized balls. Wet hands prevent sticking.Grill and ServeHeat the grill: Medium-high heat. You want good char without burning the lemongrass.Grill the meatballs: 3-4 minutes per side, turning carefully. The lemongrass should caramelize, not blacken.Prepare noodles: Soak rice vermicelli in hot water until tender, about 5 minutes. Drain and rinse with cold water.Assemble: Place noodles in bowls, top with hot meatballs, fresh herbs, cucumber, and lettuce. Serve nuoc mam sauce on the side.Final Bun Cha assembly with nuoc mam sauceThe Raccoon's TwistInstead of traditional patties, these lemongrass-packed spheres cook more evenly and hold their aromatic oils better. The key is mincing the lemongrass so fine it becomes part of the meat's texture rather than fibrous intrusions.The nuoc mam sauce here gets extra depth from the pickled vegetables – they're not just garnish but integral to the flavor balance. Make extra sauce; it keeps for days and improves everything from simple grilled vegetables to leftover rice.Serving NotesBun Cha is meant to be interactive. Diners wrap herbs and meatballs in lettuce, dip everything in the sauce, and slurp noodles between bites. The contrasts – hot meatballs, cool herbs, tangy sauce, soft noodles – create the magic.For the best experience, serve everything at once while the meatballs are still sizzling. The residual heat will gently wilt the herbs when wrapped together.For more about Vietnamese herb culture and the interactive dining traditions, check out my Vietnam travel notes.","html","

Lemongrass-infused meatballs that char beautifully on the grill, served with tangy nuoc mam sauce and fresh herbs—that's bun cha. The secret is mincing the lemongrass so fine it becomes part of the meat's texture, releasing citrusy fragrance with every bite while the dipping sauce bridges sweet, sour, and umami in perfect harmony.

Ingredients

For the Meatballs

🥩 500g ground pork (20% fat content)
\n🌿 3 lemongrass stalks, finely minced
\n🧄 4 garlic cloves, minced
\n🧅 2 shallots, finely diced
\n🍯 2 tbsp palm sugar
\n🥄 2 tbsp fish sauce
\n🧂 1 tsp white pepper
\n🥄 1 tbsp cornstarch

For the Nuoc Mam Sauce

🐟 4 tbsp fish sauce
\n💧 4 tbsp water
\n🍋 3 tbsp lime juice
\n🍯 3 tbsp palm sugar
\n🧄 2 garlic cloves, minced
\n🌶️ 2 Thai chilies, sliced thin
\n🥕 2 tbsp pickled carrot, julienned
\n🥒 2 tbsp pickled daikon, julienned

For Serving

🍜 400g rice vermicelli noodles
\n🥬 Butter lettuce leaves
\n🌿 Fresh herbs: mint, cilantro, perilla
\n🥒 Cucumber, sliced
\n🥜 Crushed peanuts

$\"Lemongrass$

Instructions

Prepare the Nuoc Mam Sauce

Dissolve the sugar: In a bowl, whisk palm sugar with warm water until completely dissolved.
Build the base: Add fish sauce and lime juice. The ratio should taste balanced – not too salty, not too sweet.
Add aromatics: Stir in minced garlic and sliced chilies. Let this sit for 10 minutes to develop flavor.
Finish with pickles: Add julienned pickled vegetables for crunch and tang. This sauce improves as it sits.

Make the Meatballs

Prep the lemongrass: Remove tough outer layers and mince the tender white parts extremely fine. This is crucial – large pieces will be unpleasant to bite.
Mix the meat: Combine pork, lemongrass, garlic, shallots, palm sugar, fish sauce, white pepper, and cornstarch. Mix gently but thoroughly.
Rest the mixture: Let it sit for 20 minutes. This allows the lemongrass to perfume the meat and the cornstarch to bind.
Shape: Form into walnut-sized balls. Wet hands prevent sticking.

Grill and Serve

Heat the grill: Medium-high heat. You want good char without burning the lemongrass.
Grill the meatballs: 3-4 minutes per side, turning carefully. The lemongrass should caramelize, not blacken.
Prepare noodles: Soak rice vermicelli in hot water until tender, about 5 minutes. Drain and rinse with cold water.
Assemble: Place noodles in bowls, top with hot meatballs, fresh herbs, cucumber, and lettuce. Serve nuoc mam sauce on the side.

$\"Final$

The Raccoon's Twist

Instead of traditional patties, these lemongrass-packed spheres cook more evenly and hold their aromatic oils better. The key is mincing the lemongrass so fine it becomes part of the meat's texture rather than fibrous intrusions.

The nuoc mam sauce here gets extra depth from the pickled vegetables – they're not just garnish but integral to the flavor balance. Make extra sauce; it keeps for days and improves everything from simple grilled vegetables to leftover rice.

Serving Notes

Bun Cha is meant to be interactive. Diners wrap herbs and meatballs in lettuce, dip everything in the sauce, and slurp noodles between bites. The contrasts – hot meatballs, cool herbs, tangy sauce, soft noodles – create the magic.

For the best experience, serve everything at once while the meatballs are still sizzling. The residual heat will gently wilt the herbs when wrapped together.

For more about Vietnamese herb culture and the interactive dining traditions, check out my Vietnam travel notes.

","toc",[],"originalFilePath","recipes/Bun Cha Lemongrass.md","firstImage","/_repo/medias/a11bdb7209e00ef37a8d7e038d6c66b89c490174f22616445221155941b07387-lg.webp","rating",5,"reviewCount",1,"avgRating",{"_8":72,"_10":73,"_12":74,"_54":96,"_56":97,"_58":98,"_60":99,"_62":100,"_64":101,"_66":67,"_68":69,"_70":67},"Vietnamese Spring Rolls","vietnamese-spring-rolls-goi-cuon",{"_14":72,"_15":16,"_17":75,"_10":73,"_19":76,"_21":77,"_23":24,"_25":78,"_27":79,"_29":80,"_31":81,"_33":82,"_43":90,"_41":91,"_45":92,"_47":93,"_49":94,"_51":90,"_52":95},"2024-07-04T10:00:00Z","Fresh, translucent rolls packed with herbs, shrimp, and rice noodles—Vietnam's gift to anyone who believes food should be as beautiful as it is delicious","appetizer","30 minutes","10 minutes",6,"easy",[83,35,84,85,86,87,88,89],"fresh-rolls","healthy","shrimp","herbs","rice-paper","no-cook","gluten-free","/_repo/medias/941d875b098905f8795f56efe57fe9f1e4181e3acdc546e89adbf3cd197a7a10-lg.webp","Clean minimalist Vietnamese-modern aesthetic with natural lighting that emphasizes freshness and health, translucent rice paper textures, vibrant herb colors, and bamboo elements creating a zen-like presentation","/_repo/medias/941d875b098905f8795f56efe57fe9f1e4181e3acdc546e89adbf3cd197a7a10-xs.webp","/_repo/medias/941d875b098905f8795f56efe57fe9f1e4181e3acdc546e89adbf3cd197a7a10-sm.webp","/_repo/medias/941d875b098905f8795f56efe57fe9f1e4181e3acdc546e89adbf3cd197a7a10-md.webp","/_repo/medias/941d875b098905f8795f56efe57fe9f1e4181e3acdc546e89adbf3cd197a7a10-xl.webp","Ingredients that you can see through the wrapper—that's the magic of Vietnamese spring rolls. Each roll becomes a little edible stained glass window, with pink shrimp, green herbs, white noodles, and colorful vegetables arranged like they're meant to be admired before they're eaten.","Ingredients that you can see through the wrapper—that's the magic of Vietnamese spring rolls. Each roll becomes a little edible stained glass window, with pink shrimp, green herbs, white noodles, and colorful vegetables arranged like they're meant to be admired before they're eaten.The technique isn't complicated, but it does require a gentle touch. Rice paper tears easily when it's soft enough to roll, and tears even more easily when you're trying to stuff too much into it.IngredientsFor the rolls:🍤 1 pound medium shrimp, peeled and deveined🍜 4 oz rice vermicelli noodles🧅 12 round rice paper wrappers (22cm/8.5 inch)🥬 1 head butter lettuce, leaves separated🌿 1 bunch fresh mint leaves🌿 1 bunch fresh cilantro🌿 1 bunch Thai basil (or regular basil)🥒 1 large cucumber, julienned🥕 1 large carrot, juliennedFor the dipping sauce (nuoc cham):🐟 3 tablespoons fish sauce🍋 3 tablespoons fresh lime juice💧 3 tablespoons warm water🍯 2 tablespoons sugar🧄 2 cloves garlic, minced🌶️ 1 Thai chili, minced (optional)🥕 2 tablespoons shredded carrot for garnishInstructionsCook the shrimp. Bring a pot of salted water to boil. Add shrimp and cook for 2-3 minutes until pink and just cooked through. Drain and rinse with cold water. When cool enough to handle, slice each shrimp in half lengthwise so you have thin, flat pieces.Prepare the noodles. Cook rice vermicelli according to package directions (usually just soaking in hot water for 3-5 minutes). Drain, rinse with cold water, and set aside.Make the dipping sauce. Whisk together fish sauce, lime juice, warm water, and sugar until sugar dissolves. Add minced garlic and chili if using. Let sit for flavors to meld. Garnish with shredded carrot before serving.Prep your workspace. Set up an assembly line: shallow bowl of warm water for soaking rice paper, clean kitchen towel, and all your fillings within easy reach. Work on one roll at a time.Soften the rice paper. Dip one rice paper wrapper in warm water for 2-3 seconds until it just starts to soften (it will continue softening as you work). Place on the damp towel.Layer strategically. Place 2-3 lettuce leaves on the bottom third of the wrapper. Add a small handful of noodles, then 3-4 shrimp halves. Top with cucumber, carrot, and a generous handful of mixed herbs.Spring roll assembly processRoll tightly but gently. Fold the bottom edge over the filling, then fold in the sides. Roll tightly toward the top, keeping constant pressure so the roll stays compact. Place seam-side down on a plate.Keep them moist. Cover finished rolls with a damp towel to prevent the rice paper from drying out and cracking.Repeat and serve. Continue until all ingredients are used. Serve immediately with nuoc cham dipping sauce.Technique TipsRice paper is forgiving once you get the hang of it, but your first few rolls might look rustic. That's normal—the flavor will still be perfect.Don't oversoak the rice paper. It should still have a slight firmness when you start rolling since it continues to soften.If a wrapper tears, you can double-wrap it with another piece of rice paper.Remix IdeasPork and shrimp: Add thin slices of Vietnamese grilled pork (cha lua) along with the shrimp.Vegetarian version: Replace shrimp with firm tofu, avocado, and extra vegetables.Tropical twist: Add thin slices of mango or pineapple for sweetness.Protein swap: Use cooked chicken, beef, or even leftover Vietnamese Pho Ga chicken.The best spring rolls have a perfect balance—enough filling to make them substantial, but not so much that they burst when you bite them. Each ingredient should be distinct but harmonious, and that translucent wrapper should showcase the rainbow of fresh ingredients inside like Vietnam's answer to edible art.","

Ingredients that you can see through the wrapper—that's the magic of Vietnamese spring rolls. Each roll becomes a little edible stained glass window, with pink shrimp, green herbs, white noodles, and colorful vegetables arranged like they're meant to be admired before they're eaten.

The technique isn't complicated, but it does require a gentle touch. Rice paper tears easily when it's soft enough to roll, and tears even more easily when you're trying to stuff too much into it.

Ingredients

For the rolls:

🍤 1 pound medium shrimp, peeled and deveined
\n🍜 4 oz rice vermicelli noodles
\n🧅 12 round rice paper wrappers (22cm/8.5 inch)
\n🥬 1 head butter lettuce, leaves separated
\n🌿 1 bunch fresh mint leaves
\n🌿 1 bunch fresh cilantro
\n🌿 1 bunch Thai basil (or regular basil)
\n🥒 1 large cucumber, julienned
\n🥕 1 large carrot, julienned

For the dipping sauce (nuoc cham):

🐟 3 tablespoons fish sauce
\n🍋 3 tablespoons fresh lime juice
\n💧 3 tablespoons warm water
\n🍯 2 tablespoons sugar
\n🧄 2 cloves garlic, minced
\n🌶️ 1 Thai chili, minced (optional)
\n🥕 2 tablespoons shredded carrot for garnish

Instructions

Cook the shrimp. Bring a pot of salted water to boil. Add shrimp and cook for 2-3 minutes until pink and just cooked through. Drain and rinse with cold water. When cool enough to handle, slice each shrimp in half lengthwise so you have thin, flat pieces.

Prepare the noodles. Cook rice vermicelli according to package directions (usually just soaking in hot water for 3-5 minutes). Drain, rinse with cold water, and set aside.

Make the dipping sauce. Whisk together fish sauce, lime juice, warm water, and sugar until sugar dissolves. Add minced garlic and chili if using. Let sit for flavors to meld. Garnish with shredded carrot before serving.

Prep your workspace. Set up an assembly line: shallow bowl of warm water for soaking rice paper, clean kitchen towel, and all your fillings within easy reach. Work on one roll at a time.

Soften the rice paper. Dip one rice paper wrapper in warm water for 2-3 seconds until it just starts to soften (it will continue softening as you work). Place on the damp towel.

Layer strategically. Place 2-3 lettuce leaves on the bottom third of the wrapper. Add a small handful of noodles, then 3-4 shrimp halves. Top with cucumber, carrot, and a generous handful of mixed herbs.

$\"Spring$

Roll tightly but gently. Fold the bottom edge over the filling, then fold in the sides. Roll tightly toward the top, keeping constant pressure so the roll stays compact. Place seam-side down on a plate.

Keep them moist. Cover finished rolls with a damp towel to prevent the rice paper from drying out and cracking.

Repeat and serve. Continue until all ingredients are used. Serve immediately with nuoc cham dipping sauce.

Technique Tips

Rice paper is forgiving once you get the hang of it, but your first few rolls might look rustic. That's normal—the flavor will still be perfect.

Don't oversoak the rice paper. It should still have a slight firmness when you start rolling since it continues to soften.

If a wrapper tears, you can double-wrap it with another piece of rice paper.

Remix Ideas

Pork and shrimp: Add thin slices of Vietnamese grilled pork (cha lua) along with the shrimp.

Vegetarian version: Replace shrimp with firm tofu, avocado, and extra vegetables.

Tropical twist: Add thin slices of mango or pineapple for sweetness.

Protein swap: Use cooked chicken, beef, or even leftover Vietnamese Pho Ga chicken.

The best spring rolls have a perfect balance—enough filling to make them substantial, but not so much that they burst when you bite them. Each ingredient should be distinct but harmonious, and that translucent wrapper should showcase the rainbow of fresh ingredients inside like Vietnam's answer to edible art.

",[],"recipes/Vietnamese Spring Rolls.md","/_repo/medias/80dafd5f801362310e2701697fe5dc1fac1da2f346f3c970f9f55bd3394f7637-lg.webp","query","root","actionData","errors"]

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Bun Cha Lemongrass

Vietnamese Spring Rolls