Bunnemnuong Recipe

Prepare meat mixture

In a large bowl combine the ground pork, finely chopped shallots, minced garlic, sugar, fish sauce, soy sauce, ground black pepper, baking powder and cornstarch. Add 2 tablespoons cold water. Mix vigorously with a wooden spoon or clean hands for 3–5 minutes until sticky and well combined — this helps the meatballs bind and become bouncy.

Shape and rest

Using wet hands, form the mixture into 1¼-inch to 1½-inch meatballs (about 20–24 meatballs). Place them on a tray and cover. Refrigerate for at least 30 minutes to firm up (can rest up to 2 hours).

Grill or pan-sear

Preheat a grill or grill pan to medium-high. Brush meatballs lightly with vegetable oil. Grill the meatballs, turning every 2–3 minutes, until nicely charred and cooked through, about 10–12 minutes total (internal temperature 160°F / 71°C). Alternatively, pan-sear in a lightly oiled skillet over medium-high heat, turning to brown evenly, then finish in a 375°F / 190°C oven 5–7 minutes if needed.

Cook rice vermicelli according to package instructions: usually soak in very hot water for 4–6 minutes until tender but still slightly firm, then drain and rinse under cold water to stop cooking. Toss with a small drizzle (1 tsp) of oil to keep strands separate and set aside.

Prepare vegetables: wash and dry lettuce leaves. Julienned cucumber and optional bean sprouts. Pick mint and cilantro leaves from stems and set out scallion slices. Keep everything chilled or at room temperature for serving.

Make sauce: In a small bowl dissolve 3 tablespoons sugar in 1/2 cup warm water. Stir in 3 tablespoons fish sauce and 3 tablespoons fresh lime juice. Add 1 teaspoon minced garlic, sliced red chili to taste and 2 tablespoons shredded carrot if using. Taste and adjust: more sugar if too sour, more lime for acidity, or more fish sauce for saltiness.

To serve individually: place a lettuce leaf on a plate, add a small handful (about 1/2 cup) of cooked rice vermicelli, 2–3 grilled pork meatballs (sliced in half if desired), a few cucumber sticks, some mint and cilantro leaves, bean sprouts and a sprinkle of scallions.

Option: Make wraps — use lettuce leaves to wrap the noodles, herbs and one or two meatballs. Spoon nuoc cham over the assembled bite or serve the sauce on the side for dipping.

Garnish each plate with crushed roasted peanuts, optional fried shallots and lime wedges. Serve immediately while meatballs are warm.