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Pork and Shallot Meatball Bun Cha

This light but flavourful dish is perfect for warm summer evenings.

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Main Course
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Preparation Time
20 minutes
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Cooking Time
10 minutes
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In a medium bowl mix together all of the pork meatball ingredients for a few minutes until thoroughly combined. Shape into small, thick patties and place in the fridge to firm up.

Whisk together all of the dressing ingredients in a small bowl, set to one side.

Cook the noodles according to packet instructions, rinse in cold water and set to one side.

Heat a griddle pan on a medium heat. Cook the patties in a single layer - you may need to do this in batches - until cooked through.

To serve, divide the noodles between four bowls. Top with three or four meatballs, a few lettuce leaves and some of the carrot. Drizzle with some of the dipping sauce and finish with the herbs and crispy shallots.

Serve with the rest of the dressing for dipping.

UK Shallot Author
This is a recipe by
Isobel Cox
View all my recipes

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