A Hanoi street-food classic, bún chả features sweet-and-savory marinated meatballs grilled and served with rice noodles, fresh herbs, and a tangy-sweet sauce. The contrast between cool noodles and hot meatballs is its signature.
Mix the ground beef, garlic, fish sauce, sugar, and black pepper, then shape into flat patties. Let them rest at room temperature for 15 minutes.
Mix the fish sauce, sugar, lemon juice, water, and garlic to make a tangy-sweet sauce.
Grill the patties or cook them in a skillet over medium-high heat for 4–5 minutes per side, until browned.
Cook the rice noodles according to the package directions. Rinse with cold water and drain.
Divide the noodles and fresh herbs among plates. Top with the hot patties and serve the sauce in a separate bowl.
The sauce can be stored in a sealed container in the refrigerator for 1 week. Store cooked meatballs for 2 days. Serve the noodles fresh, as they may stick together if left to sit.
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