Bun Cha noodles- delicious 30 minute recipe!

A popular street food dish from Hanoi, the energetic capital of Vietnam, is bún chả.  It is particularly well-known for its strong, well-balanced flavors—sweet, savoury, acidic, and aromatic—all in one filling bowl and is a mainstay of Northern Vietnamese cooking.  It is a dish that embodies the essence of ordinary Vietnamese cooking: grilled meats, fresh ingredients, and a well balanced dipping sauce. It is typically offered by street vendors and tiny restaurants.
While maintaining the essence of the original, my condensed version of bún chả makes it easier for time-pressed home cooks to prepare.  With less than 10 minutes of actual cooking time, it takes only 30 minutes to prepare, making it ideal for weeknights or when you're in the mood for something tasty and fresh but don't want to spend hours in the kitchen.  The succulent pork sausage meatballs are served with crisp lettuce, cucumber and herbs on a bed of soft rice noodles after being swiftly pan-fried till golden and caramelised.  Everything is brought together with that distinctive Vietnamese zing by a fast and tangy nước chấm-style dipping sauce, which is composed with fish sauce, lime juice, sugar, and garlic.
Although this version is simplified, bún chả is typically served in Vietnam with grilled minced pig patties and gorgeously charred pork belly slices, along with a variety of regional herbs like mint, Thai basil, and perilla.  Carrots or pickled green papaya frequently appear as well, offering a tart crunch that accentuates the meat's richness.
Whether you’re enjoying it at a sidewalk eatery in Hanoi or whipping it up in your own kitchen, bún chả is all about freshness, balance, and bold flavors. And with this quick and easy version, you can enjoy a taste of Vietnam in just half an hour—no grill required. If you ever have the chance to try the real thing in Vietnam, do it—it’s an unforgettable experience. But until then, this 30-minute recipe is the next best thing!
Bun cha noodles; ingredient list:
Ingredients for the noodles;
Thin rice noodles, 200g/7oz
 Using a vegetable peeler, cut one small carrot into ribbons and slice three Persian cucumbers or ¼ cucumber.
 6–8 Little Gem lettuce leaves and two large spring onions, cut into slices
 big fistful of fresh corianders

For the sauce;
Two tablespoons of fish sauce
 One lime, only the juice; one teaspoon of sweet chilli sauce; dash of salt

For the sausage meatballs;
200g (7 oz) of banger flesh
 One teaspoon of fish sauce
 Half a teaspoon of sugar
 One grated garlic clove, two thinly sliced spring onions, and two tablespoons of olive oil

Bun cha noodles step by step instruction method;

Step 1
To make the rice noodles, start by soaking them as directed on the package, which usually entails submerging them in boiling water for a few minutes until they become tender.  After the noodles achieve the texture you want, drain them and give them a good rinse under cold running water.  In addition to preventing the noodles from adhering together, this step aids in stopping the cooking process.  While you finish the remainder of the meal, set them aside in a colander to drain completely.
Step 2
In a small bowl, mix together the fish sauce, sweet chilli sauce, freshly squeezed lime juice, and a bit of salt to make the sauce.  The flavours should be simultaneously acidic, salty, sweet, and faintly spicy after whisking everything together until the mixture is smooth and well combined.  The dish's centrepiece is this colourful dipping sauce, which unifies all the other ingredients.  After mixing, put it aside to allow the tastes to meld while you finish the remaining ingredients.
Step 3
To prepare the sausage meatballs, place the sausagemeat in a mixing bowl and add the fish sauce, sugar, finely chopped garlic, and sliced spring onions. Using clean hands or a spoon, mix everything together thoroughly until the mixture is smooth and well combined. The fish sauce adds umami depth, while the sugar helps with caramelisation as the meat cooks. Once fully mixed, shape the mixture into 6 to 8 evenly sized patties—aim for relatively flat, round shapes so they cook quickly and evenly in the pan. Set them aside on a plate, ready for frying.
Step 4
Heat a little oil in a large non-stick pan over medium-high heat. Add the sausage patties and fry for 3–4 minutes on each side until browned, caramelised, and cooked through. Transfer to a plate and set aside.
Step 5
While the meatballs are cooking, divide the noodles between two bowls. Top with the cucumber, carrot, spring onions, shredded Little Gem lettuce, and coriander leaves. Once the meatballs are cooked, add them to the bowls and drizzle over the sauce. Serve straight away while everything is fresh and warm.