Ever had Bun Cha at a Vietnamese restaurant? This Bun Cha Inspired Meatballs Meal Prep can be made three ways: Instant Pot, Oven, and Stovetop! A classic Vietnamese recipe made easy!
click here to pin this bun cha inspired meatball recipe for later!
Vietnamese Bun Cha Inspired Meatball Meal Prep
Bun Cha is a Vietnamese dish that consists of grilled pork and noodle, which is thought to have originated from Hanoi, Vietnam. Bun Cha is traditionally served with grilled fatty pork (cha) over a plate of white rice noodle (bun). Growing up, I had this relatively often so when meal prepping for the week, I wanted to bring a slice of my childhood to my week!
I will confess something to you though. I am not a fan of fish sauce. No matter how many times my parents put it in front of me, it just never stuck with me. So while traditional bun cha involves fish sauce, this gal here is skipping it. #SorryNotSorry
What You Need To Make Bun Cha Meatballs
What you’ll need:
- lemongrass
- garlic
- ginger
- cilantro
- chili
- ground pork
- honey
- lime
- soy sauce/tamari
- salt
- pepper
The ingredients are relatively simple. What really makes the flavours of the bun cha meatballs are the lemongrass, ginger, and chili. So these are the three ingredients that you want to increase if you want more flavour.
How To Make Vietnamese Bun Cha Meatballs
I tested out making these Vietnamese inspired bun cha meatballs three different ways: Instant Pot, Oven, and Stovetop. My favourite way out of the three is making the meatballs via stovetop as it gives it a great colour and texture. For a softer meatball and if you want to make them in bulk, the Instant Pot is a great way to go. It’s also very hands off once the Instant Pot is turned on. Lastly, the oven baked meatballs is another method that I like as it’s easy to make a large batch.
Instant Pot Vietnamese Bun Cha Inspired Meatballs Instructions
- Once the meatballs are made, they need to be browned before adding in your liquid
- The liquid is the sauce with extra water so the Instant Pot can come to pressure
- The sauce is: 3 tbsp soy sauce, 3 tbsp honey, lime zest + 1 cup chicken broth
- Once the liquid is in the Instant Pot, set the IP to manual for 10 minutes
Not sure what an Instant Pot is? Click here to learn more!
Oven Baked Vietnamese Bun Cha Inspired Meatballs Instructions
- Once the meatballs are rolled out (I use an ice cream scoop to make it easier to keep it uniformed), spray down your pan and bake them for 20 minutes at 400 degrees
- To make the sauce to coat the meatballs in afterwards, mix together: 3 tbsp soy sauce, 3 tbsp honey, lime zest, and the juice of a lime
Stovetop Vietnamese Bun Cha Inspired Meatballs Instructions
- In a hot pan with some oil, drop your meatballs into the pan. Let them cook for few minutes before rolling them over. Let them keep cooking until it’s cooked through fully
- To make the sauce to coat the meatballs in afterwards, mix together: 3 tbsp soy sauce, 3 tbsp honey, lime zest, and the juice of a lime
How to Make Vietnamese Inspired Bun Cha Meatballs Video Instructions (1:30)
Vietnamese Bun Cha Inspired Meatballs Meal Prep
Ingredients
For the Meatballs
- 900 grams ground pork
- 4-5 tbsp lemongrass, grated or very finely chopped
- 3-4 tbsp grated ginger, loosely packed (or to taste)*
- 4 cloves garlic, minced
- 2 red chilis, seeds removed, chopped finely
- 1 lime zest
- 3 tbsp chopped cilantro
- 2 tbsp honey
- 2 tbsp soy sauce or tamari
- salt and pepper
- 2 tsp oil
Liquid for the Instant Pot Method
- 3 tbsp honey
- 3 tbsp soy sauce or tamari
- lime zest
- 1 cup chicken broth
Sauce for the Meatballs
- 3 tbsp honey
- 3 tbsp soy sauce or tamari
- lime zest
- lime juice
To Serve
- 1 carrot, julienned
- peanuts
- lime wedge
- rice or quinoa or vermicelli noodles
Instructions
- In a container, mix together the lemongrass, ginger, garlic, red chili, lime zest, chopped cilantro, honey, and soy sauce into the pork.
- Mix together throughly and then roll into little meatballs. I use an ice cream scoop to make the sizing consistent and easy. Set aside.
Instant Pot Method
- To make the meatballs in an Instant Pot, add some oil into the IP while on sauté mode.
- Place the meatballs into the IP and let it brown on one side before flipping it over.
- Add in the liquid (1 cup chicken broth, 3 tbsp soy sauce, 3 tbsp honey, and lemon zest) into the IP.
- Secure the lid on the IP, turn the valve to sealing, click manual (pressure), and set the IP for 10 minutes.
- Once done, serve with your choice of sides. I choose carrots, rice, and peanuts. Use the liquid in the IP as a light sauce for the meatballs.
Oven Method
- Heat the oven to 400 degrees
- Spray down a pan with non-stick and place your meatballs onto the pan before popping it into the oven for 15-20 minutes.
- Once done, serve with your choice of sides and mix together 3 tbsp of honey, 3 tbsp soy sauce, lime zest, and lime juice for the sauce.
Stove Top Method
- On medium-high heat, drizzle lightly some oil onto the pan so the meatballs don't stick.
- Add the meatballs into the pan and let it cook until they're golden and cooked through.
- Once done, serve with your choice of sides and mix together 3 tbsp of honey, 3 tbsp soy sauce, lime zest, and lime juice for the sauce.
Notes
Nutrition Per Serving
WANT MORE MEAL PREPS?
- Spicy Peanut Beef with Broccoli Rice Meal Prep
- Spicy Peanut Chicken Wraps
- Healthy Turkey Taco Meal Prep Bowl
- Freezer Friendly Whole Chicken Meal Prep
- Healthy Greek Chicken and Rice Meal Prep
Other places to connect with me
Instagram: @runcarmyrun @curiouslychasing @carmyshungry
Twitter: https://twitter.com/runcarmyrun
Facebook: https://www.facebook.com/carmyycom
Email: [email protected]
Vlogs/Recipe Videos: Youtube
Lisa | Garlic & Zest says
As someone who (still) doesn’t have an Instant Pot, thank you for giving the other methods of prep. I feel like I’m part of the in-crowd again! I love the look of this Bun Cha — I mean, you can’t go wrong with meatballs EVER, but these Asian flavors sound mouthwatering to me. I’m not afraid of fish sauce — and was wondering how much would you use — if you were using it? Also, where do you find fresh lemongrass. I’ve never seen it in our markets.
Jennifer says
I have never had these, but I am excited to try them. The flavors together sound magical. It also looks very easy to make gluten free and I appreciate that. I might give it a go in the Instant Pot and freeze some for easy meals. Thank you for this recipe!
Marisa Franca says
I’m glad you showed alternatives to the insta pot. I’m not getting one — I have too many appliances and as it is. That is one I can survive without. Now your meatballs sure do look tasty. They look like a great addition to any dish but I love your sides. We so like fish sauce and all the Asian flavors. I’m sure the Bun Cha will become a favorite. Thanks for sharing. Will be heading to the grocery soon and adding the ingredients to pick up.
Megan Marlowe says
Wow, these meatballs are packed with flavor! I love that you gave options for cooking these beauties because so many people these days use various methods of cooking to suit their lifestyles. I do have an IP, which I rarely use, but I’ll certainly make these on the stove top and give them a try! This entire meal looks fabulous and I can’t wait to try it!
Tina says
Wow, I have never heard of these or had them. This is great, and so easy. I can’t sympathize with you about the fish sauce, I love fish sauce. I even add it to my non-Asian meals. Thanks for the video, i learn best that way. your recipe looks fresh and healthy, I am really loving this so thank you!
Sarah says
With as much fish as I eat… I’m not sure I’ve ever even tasted fish sauce! So I don’t know if I like it or not lol. This is such an awesome idea to make these ahead of time- they look delicious!!!
Dana says
The first time I purchased and opened a bottle of fish sauce, I thought it had gone bad, lol! I was like, hooooly gym socks! But then I read that that was the norm, and despite it’s aroma, it made flavors in a dish POP. So I use it quite often in my cooking and I don’t know if it’s psychological or what, but it does seem to intensify the overall flavor. Luckily, for the most part, it’s an *optional ingredient.
These bowls look amazing, Carmy. I love how substantial they seem while keeping things light!
Stephanie says
I’ve never had Bun Cha so I’m not sure how the ginger should be in this recipe. I used the 4 tablespoons of grated ginger and it was so overpowering not sure what I did wrong I love ginger!
Carmy says
I’m sorry to hear that you found the ginger overpowering! I’ve updated the recipe notes to reflect that. However, I loosely packed my ginger in a tbsp for this recipe – was yours tightly packed or loosely packed? That could have made a different in flavour.