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Chewy Meat Balls

for Bun Cha - GF

So Versatile and Delicious - Will fool any meat-eater!



Part A Ingredients:

2 Heap tsp Corn Flour

2 Heap tsp Ground Chia Seeds

2 Cups Soybean pulps

2 Cups Cooked Brown Rice

2 Cup Quick Oats

1.5 Cup Tapioca Flour (or more)

3 tsp Xanthan Gum

1 Large Onion diced

1-2 Cloves Garlic Chopped

¼ Cup Savoury Yeast

½ Cup Chopped Nuts (¼ Cup Walnuts: ¼ Cup Almond/Sunflower Seeds)

½ tsp Cracked Pepper (Optional)

3 Tbsp Vegan Chicken flavoured salt seasoning

2 Tbsp Vegan Beef flavoured salt seasoning

2-3 Tbsp Coconut Sugar

2-3 tsp Salt

2-3 Tbsp Tahini Paste


Part B Ingredients

2 Tbsp Thick Sweet Soy Sauce

1.5 Tbsp Dark Soy Sacue

2 Tbsp oil

1 Tbsp Vegan Fish Sauce/Soy Sauce

1 Tbsp Sesame Seed oil



  1. Mix all ingredients into a bowl.

  2. Mixture will be sticky.

  3. Heat a pan on med heat with a few Tbsp of Rice Brand oil

  4. Use an ice-cream scooper to scope into balls and place into the heated pan and slightly flatten.  

  5. Flip over after 2-3 mins or until it is golden and leave to brown for an extra 2-3mins.

  6. They should be slightly under-done.

  7. Repeat process until you have used up all the mixture.

  8. Transfer all the meat balls into a baking tray and bake for an extra 5-7mins at 180  ̊C.

  9. Once done, transfer to serving bowls or plate and cover with foil to keep them warm and especially to keep in the moisture until ready for serving.



I like to make a double batch of this and have them pan fried at step 7 and either keep them in this state in the fridge for later use or freeze them.  Then just when I am about to serve them, I would pop them into the oven to complete the cooking process for that extra 5-7 mins (if the meat balls are made on that same day) or 10-12mins if from slightly defrosted frozen state and they will be perfect. This way, they will not be over cooked and will not be dry.

Remember once they are done cooking in the oven, transfer them right away to a large bowl and cover to prevent them drying out and they will be moist and chewy!

These meatballs hold together extremely well without breaking apart in vegan sweet fish sauce or any other sauces.

Part A ingredients are specific for making vegan Vietnamese Bun Cha meatballs.  Omit if you want them for other pasta type dishes.

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