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Vietnamese Pork Meatballs with Stir Fry Veggies

By June 3, 2018Recipes
Reading Time: 3 minutes
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Bún Chả is a Vietnamese dish comprised of grilled pork and noodles. The dish is believed to have originated in Hanoi in the late 1950s. It is typically served with grilled fatty pork over a plate of rice noodles and herbs, then paired with dipping sauce(s).

The dish has grown in popularity outside of Hanoi and further outside of the country of Vietnam, taking on alternate characteristics of each respective region. Below is our take on Bún Chả, where we make pork meatballs, trade the pasta for stir fry veggies, and crush the flavor.

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In keeping with our commitment to seasonal and weekly menu rotation at The Good Kitchen, we like to take some twists and turns on your standard “at-home” meal. This keeps it interesting for our customers, as well as our chefs. In doing so, we allow for a greater variety of flavors in our menu and keep up with seasonal changes to allow for the freshest produce. #EatTheRainbow

Quick Note: we make our pork meatballs from pastured pork (from Hickory Nut Gap Farms of Fairview, North Carolina), which typically cooks a little faster and provides better flavor (and health benefits).

Vietnamese Pork Meatballs with Stir Fry Veggies

Here is our take on Bún Chả, where we make meatballs of ground pork and trade the pasta for stir fry veggies.

Category Dinner
Compliance Level Kickstart, Lifestyle
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4
Author Brandon Cress


Dipping Sauce:

  • 1 tbsp garlic minced
  • 1 tbsp ginger minced
  • 1 scallion very thinly sliced
  • 1/8 cup basil chiffonade
  • 1/8 cup cilantro chopped
  • 1 serrano chili very thinly sliced (optional)
  • 1/4 cup water
  • 1/4 cup lime juice
  • 1/4 cup coconut aminos
  • 2 tbsp fish sauce
  • 1 tbsp coconut crystals


  • 1 lb ground pork
  • 1 tbsp garlic minced
  • 1 tbsp ginger minced
  • 1 tbsp scallion white, minced
  • Salt to taste

Stir Fry Vegetables:

  • 1 cup baby bok choy sliced thin lengthwise
  • 1 cup purple cabbage sliced very thin
  • 1 cup broccoli very small florets
  • 1 cup carrot julienned
  • 1 tbsp coconut oil
  • Salt to taste


Dipping Sauce:

  1. Stir all ingredients in a mixing bowl and reserve.


  1. Preheat oven to 450 degrees Fahrenheit.

  2. Mix all ingredients in a bowl and portion into 1-ounce meatballs.

  3. Place meatballs on a lined baking sheet.
  4. Roast for 10 minutes or until the meatballs are cooked through.

Stir Fry Vegetables:

  1. While the meatballs are in the oven, heat a large saute pan or wok on high heat.

  2. Add coconut oil to pan.
  3. As soon as oil is melted and starts to smoke, add carrots and broccoli.

  4. Fry for about one minute, constantly stirring.
  5. Add cabbage and bok choy and continue to stir fry until just wilted (vegetables should still be slightly crunchy).
  6. Add about two tablespoons of the dipping sauce, toss to combine, and turn off heat.
  7. Remove meatballs from oven. Serve with vegetables and extra dipping sauce on the side.

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Brandon Cress
Brandon is a slightly paleo locavore and the production manager at The Good Kitchen. He can skin and dice butternut squash in record time and has prepped thousands of pounds of local produce without blinking an eye.

Brandon has over a decade of experience working in professional kitchens and has been a part of The Good Kitchen team since the beginning. He works with The Good Kitchen marketing staff to produce delicious, healthy recipes the everyday chef can use. He’ll never turn down a pot roast, but has been known to eat up the vegetarian eggplant lasagna.