Vietnamese Bun Cha With Rice Noodles

A fresh and fragrant Asian pork recipe from Bacofoil®. This easy, traditional Vietnamese dish is packed with fresh ingredients that are full of flavour, and the homemade caramel gives the meatballs a delicious sticky sweet taste. Cooking on Bacofoil® The Non-Stick Kitchen Foil with unique BacoLift® surface will ensure the sticky meatballs don’t stick and instead lift effortlessly off the foil. There’s also no need to worry about creating a mess either, as the Non-Stick Foil will prevent any sauce from seeping onto the tray, helping avoid the hassle of washing up. Serve with rice noodle salad and dipping sauce for an authentic accompaniment.

Prep Time

30 minutes

Cook Time

35 minutes




> For the meatballs:

25g caster sugar

75ml cold water

1 stalk lemongrass, outer leaf removed, roughly sliced

5cm piece fresh ginger, peeled and roughly chopped

1 large clove garlic, peeled and roughly chopped

1 lime, zest and juice

500g pork mince, 10% fat

1 tsp good quality fish sauce

Black pepper

1 red chilli, chopped

1 spring onion, sliced

> For the noodle salad:

Fine rice noodles

1 gem lettuce, leaves separated and washed

2 carrots, peeled and julienned

15cm cucumber, cut in half then into sticks

2-3 radishes, very finely sliced

2tbs unsalted roasted peanuts

handful fresh coriander

handful fresh mint leaves

> For the dipping sauce:

1 tbs caster sugar

75ml hot water

1 lime, juice only

1 tbs good quality fish sauce

2 tsp rice vinegar

1 large red chilli, very finely chopped


First make the caramel by adding the caster sugar and 50ml cold water to a small pan. Swirl to dissolve then bubble for 5-10 minutes over medium heat until amber coloured. Do not stir. Turn off the heat and carefully add the remaining cold water. Set aside

Place the lemongrass into the mini food processor and blitz until fairly smooth (it will still be a little fibrous). Add the ginger, garlic, lime zest and juice and blitz again. Tip the paste into a bowl and add the pork mince, 2tbs cooled caramel and 1teaspoon of fish sauce. Season with black pepper and mix well then chill for 30 minutes

Make the dipping sauce. Mix the sugar and hot water and stir until dissolved. Add the rest of the ingredients and stir then set aside

Preheat the oven to 170ºC fan/190ºC/Gas 5. Line a small baking tray with Bacofoil®  The Non-Stick Kitchen Foil (non-shiny side facing up as this will ensure the meatballs don’t stick). Shape the pork mixture into approx.16 meatballs and place onto the lined tray. Bake for 20 minutes then sprinkle over the spring onion and red chilli and cook for a further 5 minutes

Meanwhile make the noodle salad. Cook the noodles, drain and rinse in cold water, then place into a large serving bowl or divide between individual bowls

Arrange the lettuce, carrots, cucumber and radish onto a board or platter along with the meatballs and scatter over the coriander and mint. Serve with the peanuts and dipping sauce on the side