How to make Vietnamese meatballs aka Bún Chả | Authentic Hanoi Street Food Recipe 🇻🇳

Discover the secret to making delicious and authentic Vietnamese Bún Chả (Vietnamese meatballs) at home! In this step-by-step recipe video, I'll guide you through the process of creating this classic Hanoi street food favourite. From perfectly grilled pork patties to the fresh and savoury dipping sauce, I'll share all the tips and tricks you need to master this dish! 🍜

📍INGREDIENTS
- 1 bag of vermicelli, cook according to instructions on the package
- lettuce
- mint leaves

For the Meatballs (yields 12 meatballs, approx 40 grams each)
1 lb regular ground pork (the fattier the better)
1 minced shallot
4 cloves garlic
4 Tbsp minced lemongrass
3 white parts of scallions, chopped
2 Tbsp fish sauce
3 tsp sugar
2 tsp chicken bouillon
2 Tbsp cooking oil
2 Tbsp oyster sauce
Cracked black pepper to taste

For the dipping fish sauce (Nước chấm). Yields 1 cup.
1/4 cup fish sauce
1/4 cup lime juice (or vinegar)
1/4 cup sugar
1/2 cup water
1-2 cloves garlic, minced
1-2 Thai bird's eye chilies, thinly sliced (adjust to spice preference)
2-3 tablespoons shredded / julienned carrots. (optional for added texture and color. You can also use pickled carrots)

OPTIONAL pickled carrots (to add into the dipping fish sauce)
- 1-2 carrots
For the brine:
- 1 Cup warm water
- 1 Cup sugar
- 1 Cup distilled vinegar
- 2 tsp salt

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