A Vietnamese meatball recipe is great in a noodle bowl, perfect on a Banh Mi, or served on a skewer with rice. They are also a component in a bún chả recipe - a grilled pork and rice noodle dish. These little balls of ground pork are highly addicting and I often make a double batch so I can eat them straight from the fridge!
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Everyone loves meatballs and these Vietnamese pork meatballs make the best noodle bowl around!
And if you don't want a noodle bowl just be sure to serve a large bowl of rice vermicelli noodles on the side.
I love Vietnamese food so be sure to check out my favorite Vietnamese dishes.
Why I Love this Vietnamese Meatball Recipe
If you’ve never had Vietnamese food, this caramelized pork meatball is the perfect way to get started.
You will find that garlic, black pepper and fresh herbs are common ingredients in Vietnamese recipes and those are three of my favorite ingredients when it comes to Vietnamese cooking.
I love the flavor of these juicy pork meatballs and I particularly love serving them as part of a Vietnamese noodle salad.
There is so much flavor in these savory meatballs and they are so easy to make, that it would be a shame not to love them!
Plus, this Vietnamese meatball recipe can be enjoyed so many ways.
Vietnamese Meatball Recipe Ingredients
Ground Pork - I use ground pork but ground meat such as ground beef, chicken or turkey can also be used. Make sure there is enough fat in your recipe because fat contributes to flavor and also prevents the meat from sticking to the grill or skillet.
Chopped fresh basil - Do not use dried.
Garlic cloves
Green onions, finely chopped
Fish Sauce - I prefer Three Crabs or Red Boat (Be sure to use a Vietnamese fish sauce for Vietnamese recipes)
Sugar
Cornstarch
Fresh Ground Black Pepper
Kosher or Coarse Salt
Vietnamese Dipping Sauce or Nuoc Cham
(My nuoc cham recipe was loved by the judges on the 7th episode of The Great American Recipe!)
Freshly squeezed lime juice
Chopped garlic clove
Fish sauce
Sugar
Water
Red pepper flakes
Sweet chili sauce (Mae Ploy)
Noodle Bowl Ingredients:
Pickled Carrots Daikon Salad from here
Cucumber, thinly sliced
Green Leaf or Romaine Lettuce
Fresh Mint
Fresh Thai basil if you can get it if not Italian basil is good, too
Fresh Cilantro
Fresh Jalapeno - deseeded and deribbed if you are worried about it being too spicy
Fresh Bean Sprouts
Chopped Peanuts
Soaked Rice Noodles
How To Make this Vietnamese Meatball Recipe
Mix all ingredients for meatballs together in a medium bowl. Form meatballs into 2 inch balls and yes, an ice cream scoop can be used.
Do not overwork the meat mixture or your meatballs will be tough. Chill on a sheet pan until ready to grill.
Spray with cooking spray before grilling.
Preheat grill, then place these on an oiled grill tray and slowly grill at medium high heat while turning them as they turn golden brown.
Or you could skewer this Vietnamese meatball recipe like shish kebab and grill them slowly or fry them in a tablespoon of oil in a nonstick skillet on the stove over medium-high heat.
How To Serve This Vietnamese Meatball Recipe
This popular street food recipe makes great appetizers, whether served on a toothpick or skewer, and just like meatballs are inhaled at any party, this Vietnamese meatball recipe will be inhaled faster.
Serve them with a little sriracha, soy sauce mayo to dunk, and they will be the hit of the party!
These pork meatballs are also great in a Vietnamese bánh mì, (a Vietnamese sub) and they would make an awesome filling in lettuce cups.
Perfect in pho or just served with steamed rice and a fried spring roll, these are the best meatballs I know of.
Personally I love noodle bowls and since it has been so hot, I wanted something a bit lighter than a big Vietnamese sub!
Noodle bowls are perfect for summer eating. They are light and nutritious. The ingredients can be kept on hand and customized to your heart’s content.
Most noodle bowls are made with grilled pork, grilled chicken or shrimp, so this pork noodle bowl is a bit different than the standard sliced grilled pork.
A fun summer party idea would be a buffet of all of these ingredients assembled salad bar style so that everyone could customize their own noodle bowl or banh mi.
Have leftover meatballs?
Cooked meatballs are easily stored in an airtight container or a resealable plastic bag in tne fridge for up to 1 week.
FAQ's
Are Vietnamese Meatballs gluten-free?
What are Vietnamese meatballs made of?
The first time I had Vietnamese food was in 1986. OK, give or take a few years on either side. It was in the fall and it was chilly outside. We had to debate whether to wait, (as the line was out the door) or to find somewhere else to spend our dimes.
Wait we did, and as we edged slowly inside, we found ourselves in the pass where the food comes out.
Torture is what it was, as we watched giant platters of fried soft shell crabs and eggrolls, passing by under our noses.
Enormous baskets filled with tons of fresh herbs, surrounded by bean sprouts and slices of seeds in, dark green jalapenos were nestled along side pickled orange carrots and white daikon.
Our noses inhaled the garlic, the fish sauce, the caramelized sugar and lime juice, as we tried to not reach our hands out to grab each passing dish.
And if you must know this teeny tiny place was a real dump.
You couldn’t help but wonder what was lurking behind closed doors, but the food looked impeccable; and this Vietnamese restaurant was recommended by the local trendy newspaper.
Since we were trend setters back then, we had to go. My life has not been the same since.
I promise you won’t be disappointed with these Vietnamese-style meatballs. They make a delicious meal however you serve them and they will truly make your taste buds sing!
My mouth is watering right now as I think about this delicious Vietnamese meatball recipe!
More Favorite Vietnamese Dishes
Vietnamese Caramelized Ground Pork
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe Card
PrintRecipe
Vietnamese Meatball Noodle Bowl
- Prep Time: 25 Minutes
- Cook Time: 15 Minutes
- Total Time: 45 Minutes
- Yield: 4 Servings 1x
- Category: Main Course
- Method: Stove Top/Grill
- Cuisine: Vietnamese
Description
If you haven't had a Vietnamese noodle bowl, it is time. This savory and fresh grilled pork meatball noodle bowl is my favorite anytime food!
Ingredients
Vietnamese Meatballs:
1 lb ground meat of choice
¼ chopped fresh basil
4 minced garlic cloves
3 green onions, finely chopped
1 T fish sauce
1 T sriracha
1 T sugar
2 t cornstarch
1 t freshly ground black pepper
1 t kosher or coarse salt
For the Noodle Bowl:
Carrot Daikon Salad from here
1 c thinly sliced cucumber
6 cups sliced green leaf or romaine lettuce
½ c mint sprigs
½ c Thai basil sprigs
½ c cilantro
1 large jalapeno sliced
1 ½ c fresh bean sprouts
Nuoc Cham (Dressing for the salad)
Rice Stick Noodles (Maifun) (1 package)
½ c chopped peanuts
Meatballs from above
Nuoc Cham Sauce:
¼ c freshly squeezed lime juice
1 finely chopped garlic clove
3 T fish sauce
4 T sugar
4 T water
¼ t red chili flakes
1 T sweet chili sauce (Mae Ploy)
Instructions
Meatballs:
Mix all ingredients together in bowl. Form each into about 2 inch meatballs. Chill.
Preheat grill, then place these on an oiled grill tray and slowly grill at medium high heat while turning them as they brown. Or you could skewer them like shish kebab and grill them slowly also or fry them in a tablespoon of oil in a nonstick skillet on the stove.
Noodle Bowl:
Soak rice noodles in very hot or boiling water according to package directions. Let soften for about 10 minutes. You may have to keep changing your water to get these soft enough. Texture and consistency is important here. Not too soft, not too hard. And it is not an exact science! Drain well when they are ready.
Prepare all ingredients for the noodle bowl and set aside.
To prepare individual bowl:
Put a handful of noodles in a bowl. Top with lettuce. Top with mint, basil, cilantro, jalapenos, slices of cucumbers and bean sprouts. Add some carrot daikon salad. Place meatballs on last. Garnish with peanuts. Serve with Nuoc Cham on the side so diners can add as needed.
Notes
After reading about fish sauce I realized that the reason it was so hard to get my nuoc cham tasting like the restaurants', was clearly related to the quality of fish sauce used.
A preferred brand is Three Crabs fish sauce, also labeled Viet Huong. Red Boat is another. There are other more expensive brands that I would like to try, but this one worked out well. And this sauce is crucial to the taste of the noodle bowl. Another thing I discovered is to stick with products from the country of origin. In other words, using a Thai fish sauce might change the flavor profile of this dish- or it might not!
Meatballs: from Bon Appetit January 2010
Chef Mimi says
I’m pretty sure I’ve printed this before! I cannot wait to make these meatballs. Love the whole dish.
Healthy World Cuisine says
When you have the word garlicky in the description, you have our attention! When the weather is a scorcher like it is today, having these meatballs made ahead and then placed in a delicious herb salad is the perfect treat. Stay cool and take care
Susan says
The meatballs alone look like they'd make a wonderful appetizer! What a delicious-looking bowl of goodness and so beautifully presented, Abbe.
sherry says
fabulous flavours here Abbe. i enjoy vietnamese food and yes it is quite different to chinese. i don't eat pork so chicken would be great for these meatballs i think. or turkey!
cheers
sherry
John / Kitchen Riffs says
Noodle bowls are great, and these wonderful meatballs would be the star of the show. Vietnamese food is SO DARN GOOD! And this is an excellent looking recipe. Thanks!
Paula @ Vintage Kitchen says
This is such an interesting post Abbe, especially for me that doesn´t really eat vietnamese food because I don´t like fish or shellfish...But I would love to try other things, like this meatballs or the bahn mi! Sounds delicious
Abbe Odenwalder says
Paula, you should try the meatballs and the banh mi. They are soo good. Vietnamese is so much more than seafood. Wait until I get to the eggrolls!
ChgoJohn says
I, too, enjoy Vietnamese soups but never thought to make one for myself. My favorite place for Pho closed not long after I moved out of that neighborhood. I never would have guessed that I was such an important customer. I've since found others but none quite as good as that place. Now, though, you've inspired me try my hand at making my own. I'll need to make a trip to Little Chinatown but it will be well worth it. Not only can I find all of the ingredients in one market but there's a pretty good noodle shop just next door. 🙂
Abbe Odenwalder says
That's funny John. I hate it when the good ones close. But this isn't pho. I don't like meat broths but I promise I'll make a chicken one soon. This is just a straight up noodle bowl. Where is Little Chinatown? I've been to what I think is Big Chinatown which is next to Greektown that I also love! I just love shopping at ethnic markets. Makes me feel like I'm travelling and I love to travel!
RonnieVFein says
Oh gosh, I haven't had Vietnamese food in such a long time. This looks so tempting.
Abbe Odenwalder says
Three words, Ronnie. GO FOR IT! And thanks for stopping by!
Angie Schneider says
A bowl of comfort and deliciousness, Abbe.
Abbe Odenwalder says
It really is, Angie.
Kitchen Riffs says
Great dish! For some reason I virtually never cook anything Vietnamese. Weird, because I like it, particularly the noodle dishes. Definitely have to try this at some point (although my "to cook" list is miles long!). If your bunnies are anything like ours, they'll not only hold their own, but bring in reinforcement!
Abbe Odenwalder says
Once you get a few items like fish sauce and some noodles Vietnamese is pretty easy to throw together. You have a to cook list? I wish I was so organized! Like those damn bunnies!
Kim Bee says
This is such a cool recipe. I really love this dish, and your photos just jump off the screen. We are so behind the times here, it's hard to find good ethnic food here.
Abbe Odenwalder says
This is a great recipe, Kim. Vietnamese flavors are so good. Leave out the pepper and it is still good. Hopefully you can find what you need at the grocer because these bowls are addicting. And every now and then I get lucky with photos!
Chelsea Marrs says
This looks SO good! Thanks for the recipe, as a San Franciscan I love vietnamese food!
xoxo Chow Down SF
Abbe Odenwalder says
Thanks Chelsea! San Francisco has amazing food and is one of my favorite places to visit!
Abbe Odenwalder says
Relocations, dear. Relocations. And they are still ahead.
technology capitalists says
This was a great dish! And, I hope we have it again soon. For the record, there's 3 removals since Tues!