Bun Cha Vietnamese Meatballs For our 38th country, here at Cooking around the world, these Bun Cha Vietnamese Meatballs will surprise you with their light fresh flavours, especially when eaten with vermicelli noodles and fresh salad vegetables. Doused in Nuoc Cham sauce, your taste buds will begin to sing. Bun Cha is popular for a quick lunch or dinner snack. It originated in the 1900's in Hanoi, the capital of Vietnam.  It started from street vendors who grilled pork skewers and combined them with rice vermicelli to create a simple yet delicious meal.  This is like no other dish you will taste and has no equal anywhere else in Asian cooking. So let's get have a look at the ingredients......

• 300 grams pork mince
• 1 tbsp fish sauce
• 2 tsp castor sugar
• 1 spring onion diced
• 2 cloves of minced garlic
• Salt and pepper
• 10 flakes red chili
• 1 tbsp rice bran oil for frying

For The Nuoc Cham Sauce:
• 2 tbsp raw sugar
• 2 tbsp fish sauce
• 2 tbsp rice wine vinegar
• 2 tbsp lime juice
• 1/3 cup water
• 1 tbsp sweet chili sauce
• 2 cloves garlic minced

For The Noodle And Vegetable Salad:
• 4 x clusters of vermicelli noodles dried
• 2 cups mung bean sprouts
• Baby spinach with stems removed
• 1/4 red capsicum sliced thinly Coriander leaves , sesame seeds to garnish.
• Sweet cherry tomatoes quartered

Hanoi's first bún chả restaurant was on Gia Ngư, Hoàn Kiếm District, in Hanoi's Old Quarter. It's popularity was slow as street vendors began growing in numbers. First it became well known in Hanoi and then spread all over Vietnam. Bánh Mì is still the most popular street food sold in Vietnam, with it many different varieties. We are so lucky to have so many food vloggers now, visiting all the many countries famous for their street food. If you want to learn more about street food in Asia then check out "Chasing A Plate" on YouTube. Thomas and Sheena are not only outstanding food vloggers, but also do a fair bit of cooking on their channel as well.