Vietnamese Ban Cha with Nuoc Cham

I recently developed a special appreciation and fascination, I suppose, for Vietnamese -and Asian cuisine in general. What draws me to this cuisine is the perfect balance between complex, pungent, umami flavors and the dish still being super fresh and refreshing at the same time – just think about chili, garlic, ginger, lime, lemongrass, and fish sauce, to name but a few and I think therein lies the magic of Vietnamese -and Asian cooking in general. Equally important is the use of chili that provides warmth and heat, often excessive as it may be, but always balanced and necessary to elevate the dish. And this Ban Cha with Nuoc Cham is no exception.

From the capital of Vietnam, Hanoi, this streetfood-style dish consists of tender, complex-flavored pork meatballs served over vermicelli rice noodles with fresh mint and coriander, dressed with bright Nuoc Cham before parcelled in lettuce leaves. It is quick and easy to make and, save for the noodles, low-carb. Although traditionally made with pork mince, you can also use chicken or beef instead, however, I think the pork makes a much tenderer, juicy meatball that really makes this Ban Cha authentic. When it comes to delivering that umami depth, I serve the Ban Cha with Nuoc Cham, an Asian-style dipping -or dressing sauce that really packs a punch. It is sweet, sour, salty, and spicy all at the same time and can really bring a depth of flavor to almost any Asian dish and even your green garden salad! Making Nuoc Cham is a matter of minutes and I think once you’ve tasted it, it will become a fridge staple. I often make it in larger quantities and store it for up to a month in the fridge, sealed in a glass jar.

Some important notes on ingredients and cooking:

• Use pork mince that has a controlled fat content. I usually opt for 10% fat as it prevents the pork from being dry and chewy, without being too greasy. If you mince your own pork, trim off some of the excess fat before mincing. Take care not to overcook the pork or will become chewy and dry. Remember, it keeps on cooking in the residual heat from the pan or oven.
• Whenever you’re making patties or meatballs, never overmix or overwork the mixture as this may cause the meatballs to become hard and tough – gently toss together using a fork only.
• Visit your local Asian food import store and buy the best-quality fish sauce as this is the only seasoning the pork mince requires and you want it to be as good as possible. It also forms the base of the Nuoc Cham.
• While at your local Asian food store, also look for true Vermicelli rice noodles. Chances are you’ll even pay less at these stores than at high-end supermarkets.
• Try to get fresh mint and coriander. The dried stuff simply won’t do, you want that fresh crunch.
• To make the Nuoc Cham, I use two red bird’s eye chilis that provide a fair amount of heat. If you want it mild, add one, seeded, bird’s eye chili instead. You can, of course, add more if you desire more spice.
• I often make a jarful of Nuoc Cham and keep it in the fridge for whenever I need it. I often use it as a vinaigrette for green salads or as a dipping sauce with rice paper spring rolls!

Vietnamese Ban Cha with Nuoc Cham

Stéan Kruger

From the capital of Vietnam, Hanoi, this streetfood-style dish consists of tender, complex-flavored pork meatballs served over vermicelli rice noodles with fresh mint and coriander, dressed with bright Nuoc Cham before parcelled in lettuce leaves. It is quick and easy to make and, save for the noodles, low-carb. Although traditionally made with pork mince, you can also use chicken or beef instead, however, I think the pork makes a much tenderer, juicy meatball that really makes this Ban Cha authentic. When it comes to delivering that umami depth, I serve the Ban Cha with Nuoc Cham, an Asian-style dipping -or dressing sauce that really packs a punch. It is sweet, sour, salty, and spicy all at the same time and can really bring a depth of flavor to almost any Asian dish and even your green garden salad!

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Prep Time 15 mins

Cook Time 5 mins

Course Dinner, Lunch, Street Food, Supper

Cuisine Asian, Vietnamese

Servings 4 people

Ingredients

  

For the Ban Cha

• 500 g pork mince 10% fat
• 2 garlic cloves minced
• 2 lemongrass stalks inner white part, finely chopped
• 1 tsp fresh ginger grated
• 3 tsp best-quality fish sauce
• 1 egg whisked
• 1 bunch fresh coriander leaves stripped from the stalks, stalks finely chopped
• 3 spring onions white and light green parts, sliced
• 1 tbsp peanut or vegetable oil
• 200 g Vermicelli rice noodles
• 1 iceberg lettuce leaves separated, washed
• 1 c fresh mint leaves stripped
• 100 g mixed sprouts or bean shoots

For the Nuoc Cham

• ⅓ c best-quality fish sauce
• 1 red bird's eye chili more if you want it hotter, finely chopped
• 1 small garlic clove minced
• 2 tbsp castor sugar
• 1 tbsp lime juice
• 1 tbsp lemon juice

Instructions

 

To make the Pork Meatballs

• Preheat the oven to 70°C.
• Combine the pork mince, garlic, finely chopped lemongrass, ginger, fish sauce, and egg - the fish sauce acts as seasoning here. Using a fork, gently toss everything together. Do not overmix as this may cause the pork to coagulate and become tough. Form into patties of roughly 4cm across and 2cm thick.
• Add the oil to a heavy-based skillet over medium heat, and cook the patties until nicely browned and cooked through. This takes no longer than 3-4 minutes. Do not overcook the patties as they will dry out and become tough. Also, do not overcrowd the skillet or the patties won't brown properly. Transfer to an ovenproof dish and keep warm in the oven while you get on with the Nuoc Cham and noodles.

To make the Nuoc Cham

• In a small dish, combine the fish sauce, chili, garlic, sugar, lime -and lemon juice. Stir until the sugar has dissolved completely. Taste it and balance the sauce by adding more sugar, fish sauce or chili if necessary. The sauce will last for up to a week in the fridge. Set aside.

To assemble the Ban Cha

• To cook the vermicelli rice noodles, cover with boiling water and allow to stand for 2-4 minutes or until tender. Rinse under cold water and drain thoroughly.
• This is street food at its best and so to eat, use the lettuce leaf as a vessel and add to it some noodles, mint, coriander, mixed sprouts, and 2-3 patties. Wrap everything together, dip into the Nuoc Cham and enjoy.

Notes

• Use pork mince that has a controlled fat content. I usually opt for 10% fat as it prevents the pork from being dry and chewy, without being too greasy. If you mince your own pork, trim off some of the excess fat before mincing. Take care not to overcook the pork or will become chewy and dry. Remember, it keeps on cooking in the residual heat from the pan or oven.
• Whenever you're making patties or meatballs, never overmix or overwork the mixture as this may cause the meatballs to become hard and tough - gently toss together using a fork only.
• Visit your local Asian food import store and buy the best-quality fish sauce as this is the only seasoning the pork mince requires and you want it to be as good as possible. It also forms the base of the Nuoc Cham.
• While at your local Asian food store, also look for true Vermicelli rice noodles. Chances are you'll even pay less at these stores than at high-end supermarkets.
• Try to get fresh mint and coriander. The dried stuff simply won't do, you want that fresh crunch.
• To make the Nuoc Cham, I use two red bird's eye chilis that provide a fair amount of heat. If you want it mild, add one, seeded, bird's eye chili instead. You can, of course, add more if you desire more spice.
• I often make a jarful of Nuoc Cham and keep it in the fridge for whenever I need it. I often use it as a vinaigrette for green salads or as a dipping sauce with rice paper spring rolls! 

Keyword Asian, Ban Cha, chili, Fish Sauce, Mint, Nuoc Cham, Pork, Street Food, Vietnam, Vietnamese