In Northern Vietnam, these Vietnamese meatballs are grilled over a fire, but Kate Berry often makes her own bun cha recipe atop her using a cast iron grill pan.
was born in Southern Vietnam, though she is particularly fond of these Northern-style grilled meatballs which she tasted for the first time in a restaurant here in the States. According to the classic bun cha recipe, the slightly flattened meatballs are cooked over a wood or charcoal fire, but she finds that a stovetop grill pan is a great substitute for achieving the dish’s requisite char and smoky flavor.
Bun cha is usually served with a light and brothy dipping sauce; Berry suggests swirling the grilled meatballs directly in the condiment—fortifying it with their flavorful juices—before pouring the liquid liberally over the noodles and topping with fresh herbs. A side of crunchy do chua—Vietnamese carrot-daikon pickle—lends the rich pork an extra layer of freshness and crunch; find our recipe
. If cooking the meatballs on a wide-set grill, thread the meatballs on a skewer to prevent them from falling through the grates.1 large shallot, coarsely chopped1 tsp. freshly ground black pepper¼ cup plus 2 Tbsp. coconut waterLeaves from 1 head soft lettuce, such as red or green leaf or BibbFresh herb sprigs, such as Thai basil, cilantro, minto, shiso, rau ram, or sawtooth
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