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Bun Cha Style Vietnamese Salad
If you’ve ever been to Vietnam, you’ll know how fresh and vibrant the food is – it’s all about flavour that wakes up your taste buds without feeling heavy. This Bun Cha style Vietnamese salad is my at-home take on the classic. It’s the kind of dish that feels like a treat, but is still light, healthy and perfect for a quick weeknight dinner. Honestly, once you’ve tried this, you’ll want to keep a bottle of that dressing in the fridge at all times!
SERVES
4
CALORIES
368
COOKING TIME
10 mins
DIFFICULTY
simple
Can I cook the Bun Cha meatballs in the air fryer?
Yes! The air fryer is perfect for this meatball recipe. They’ll cook in around 10–12 minutes at 180°C, turning halfway, and you’ll still get that lovely golden, slightly crispy outside with a juicy middle. It’s also quicker and less faff than pan-frying, making it a great option if you’re short on time.
Is this Bun Cha salad good for meal prep?
Definitely. You can cook a big batch of the meatballs in advance, store them in the fridge for up to 3 days, and then just build your salad bowls when you’re ready to eat. I’d keep the dressing in a little jar on the side and pour it over fresh before serving so everything stays crunchy. It’s a brilliant healthy meal prep option for lunches through the week.
Can I use chicken or turkey instead of pork in this meatball recipe?
Yes, you can swap the pork for chicken or turkey mince if you’d like a leaner version. The flavours from the herbs, garlic and fish sauce will still shine through, and they’ll cook just as well in the air fryer.
What goes well with Bun Cha style Vietnamese salad?
This recipe is already a complete meal on its own – you’ve got protein, fresh veg and a zingy dressing. But you could also serve it with rice noodles, jasmine rice, or even wrap the meatballs in lettuce leaves for a lighter bite.
Method
Step 1
In a bowl, combine all the meatball ingredients except the oil with a little salt. Mix well and form into 12–16 mini flattened meatballs. Set aside.
Step 2
Combine the dipping sauce ingredients in a small bowl, allowing the caster sugar to dissolve. Set aside until serving.
Step 3
Heat the vegetable oil in a large frying pan and cook the meatballs for 8–10 minutes or until golden and cooked through.
Step 4
Assemble your bowl, divide the rice noodles and beansprouts between 4 bowls, top with the lettuce leaves and carrots and then place your meatballs on top. Drizzle over plenty of the dipping sauce or serve alongside and finish with coriander leaves. Serve.
Step 5
Tip: These meatballs are delicious the next day. Once cooked, allow them to cool fully before refrigerating. You can refry them the next day or heat in an air fryer or microwave until piping hot.
Ingredients
Meatballs:
400g pork mince
1 garlic clove, crushed
2 spring onions, finely chopped
1 tsp caster sugar
1 tbsp fish sauce
1 tsp lemongrass paste
1 tsp vegetable oil
Dipping Sauce:
2 tbsp caster sugar
2 tbsp fish sauce
1 tbsp rice wine vinegar
juice of 1 lime
50ml water
2 garlic cloves, crushed
1 red chilli, finely chopped
To assemble:
100g cooked rice noodles
100g beansprouts
a large handful of lettuce leaves
1 carrot, julienned or grated
small handful of fresh coriander leaves
