Packed with vibrant herbs and a Vietnamese dipping sauce, nuoc cham, these meatballs are filling and served over refreshing rice noodles in less than thirty minutes. Winning.
I could very well eat Vietnamese food — or food, like this, here, that approximates Vietnamese food, for nearly every meal. It’s unfailingly satisfying yet somehow light on the tummy no matter how many rice noodles you pack into yo’ bells. Maybe it’s those fiercely verdant herbs — licoricey basil, cool mint, inexplicably polarizing cilantro — that intoxicate me so. Or the sweet and salty tang of fresh veggies dressed in a vinegary fish sauce. Without a doubt the candied umami of tiny, charbroiled meatballs adds to the allure of this particular dish. And the simplicity with which it all comes together. 
A takeout-worthy meal in under 30 minutes? YZ PLZ.
Click here for the nuoc cham sauce recipe.
Print
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
For the Meatballs
- 1 lb ground beef or pork
- 3 tablespoons minced lemongrass
- 3 tablespoons fresh basil, finely chopped
- 2 tablespoons fish sauce
- 2 tablespoons coconut sugar
- 1 tablespoon soy sauce
- 1 tablespoon sriracha
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
For the Nuoc Cham
- 3 tablespoons fish sauce
- 3 tablespoons fresh lime juice (about 2 limes)
- 2 tablespoons sugar
- 1/4 cup warm water
- 1 garlic clove, minced
- 1 small red chili or jalapeño, thinly sliced (or 1/2 teaspoon chili flakes)
For serving
- 3-4 bundles rice vermicelli (bún), or any thin-to-medium rice noodle
- 1 English cucumber
- 1-2 medium carrots
- Mung bean sprouts
- Fresh mint, basil, and/or cilantro, for garnish
- 1 jalapeño, thinly sliced
Instructions
- Preheat the broiler. Bring a large pot of water to a boil and cook noodles according to package directions.
- Meanwhile, combine all meatball ingredients and shape into bite-sized meatballs (about 20). Arrange on a broiler pan or rimmed baking sheet and broil 5–7 minutes, until cooked through and browned on top. Remove and allow to cool slightly.
- While the meatballs cook, whisk together all nuoc cham ingredients in a bowl until the sugar dissolves. Taste and adjust — more fish sauce for salt, more lime for tang, more sugar for sweetness. Set aside.
- Halve the cucumber and scrape out the seeds, then slice into thin strips. Peel the carrots, then use a peeler to pare them into long, narrow ribbons. Wash and dry the fresh herbs. Thinly slice the jalapeño.
- Rinse cooked noodles under warm water to remove excess starch, then drain briefly. Divide noodles among bowls; top with meatballs, carrot ribbons, bean sprouts, jalapeño slices, and herbs.
- Just before serving, dress each bowl generously with nuoc cham. Enjoy!
Notes
Nuoc cham is all about balance — taste it and keep adjusting until it hits that perfect sweet-salty-sour note. Warm water helps the sugar dissolve fully.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Cuisine: Vietnamese
Frequently Asked Questions
What is nuoc cham and how do I make it for the meatball bowl?
Nuoc cham is a Vietnamese dipping sauce made with fish sauce, lime juice, sugar, and water. You can find the full recipe linked in the blog post.
Can I substitute the herbs in the meatball and rice noodle bowl?
Yes, if you don’t have basil, mint, or cilantro, you can use other fresh herbs like parsley or green onions, but the flavor profile will change.
How do I achieve the charbroiled flavor for the meatballs?
To get a charbroiled flavor, cook the meatballs over high heat on a grill or in a hot skillet, ensuring they’re browned on the outside while remaining juicy inside.
Beautiful! Noodle and rice bowls are my love at the moment and these meatballs look amazing :)