Instructions
Step 1
Make the meatballs: In a medium bowl, whisk together the fish sauce and sugar until the sugar dissolves. To a small food processor, add the shallot, garlic, and lemongrass until finely chopped (or finely chop using a chef’s knife). Stir the chopped aromatics and black pepper into the sugar mixture, then add the pork, stirring with clean hands to combine. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.
Step 2
Meanwhile, make the dipping sauce: In a medium bowl, stir together the fish sauce, sugar, coconut water, lime juice, garlic, chiles (if using), and ½ cup cool water until the sugar dissolves. Cover with plastic wrap and refrigerate until ready to serve.
Step 3
Preheat a grill over medium heat, or a well-seasoned grill-pan over medium-high heat. Place a clean, large platter by the grill or stove.
Step 4
Divide the chilled meatball mixture into twenty 2-ounce portions (a scant ¼ cup per meatball). Gently roll each portion into a ball, then press gently between your palms to slightly flatten on 2 sides. (This will make the meatballs easier to grill; do not fully flatten into patties). Grill the meatballs, turning once, until deeply charred on both sides and cooked through, 5–10 minutes. Transfer the meatballs to the platter; serve the bun cha hot, with the reserved dipping sauce, lettuce leaves, cucumbers, and herbs on the side.