Iron Chef Shellie

Cha Bo with Banh Hoi

Essentially, Vietnamese meatballs!


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Cha Bo with Banh Hoi
November 6, 2011

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Cha Bo with Banh Hoi

So my quest for all things with spice, zest and tang continues, as we venture into Vietnamese cuisine. They almost look like Vietnamese meatballs, I didn’t notice until I actually made the recipe myself. And we all know how much I love meatballs!

The nouc cham dipping sauce definitely completes the dish. The patties themselves are bursting with flavour from the cumin, fish sauce and coconut cream; but the sauce makes it come alive. Go on, give it a a go; you’ll love it! I’m not sure how authentic the recipe is, but if you have no idea what it meant to taste like, like I did, then you should find no problem with it at all πŸ™‚

Cha Bo – Vietnamese Grilled Beef Patties

Print Recipe
Servings 4


  • 3 tablespoons sesame seeds
  • 1 teaspoon ground cumin
  • 500g lean minced beef
  • 1 garlic clove, finely chopped
  • 4 spring onions, finely chopped, plus extra to serve
  • 1 tablespoon fish sauce
  • 2 tablespoons coconut cream

Nuoc cham dipping sauce

  • 1 teaspoon rice vinegar
  • 1 teaspoon caster sugar
  • 1 garlic clove, finely chopped
  • 1 small red chilli, seeds removed, finely chopped
  • 1 teaspoon fish sauce

To Serve

  • Banh Hoi, vermicelli sheets
  • Coriander leaves
  • Mint leaves
  • Pickled carrot
  • Lettuce leaves


  • Soak 16 bamboo skewers for 30 minutes.
  • Stir sesame in a dry pan over medium heat for 1 minute. Add cumin and stir for 1 minute until fragrant and toasted. Transfer to a bowl, then mix well with remaining ingredients and a pinch of salt.
  • Divide into 16 portions, then shape into 6cm patties. Cover and chill for 30 minutes.
  • Meanwhile for the dressing, combine vinegar, sugar and 3 tablespoons water in a small pan. Bring to the boil, then reduce to low and simmer for 1 minute, stirring until sugar dissolves. Remove from heat and allow to cool. Stir in remaining ingredients.
  • Heat a lightly oiled barbecue or chargrill pan on medium-high heat. Thread 2 patties onto 2 parallel skewers (to help them hold together). Repeat to make 8 skewers.
  • Cook for 3 minutes each side until lightly charred but still slightly pink in the centre.
  • Serve with banh hoi, herbs, lettuce, carrot and nuoc cham dipping sauce.


Recipe for beef patties by Tom Kime

Post updated 12 July 2020.


15 comments on “Cha Bo with Banh Hoi
  1. leaf (the indolent cook)

    I love the presentation – so cute! Liking the sound of the flavours, too.

    November 6, 2011 at 12:14 am
  2. Mez

    Oh my god I want to make these and make thai burgers – YUM


    November 6, 2011 at 12:33 pm
  3. msihua

    Very pretty… pity I don’t do beef… πŸ™

    November 6, 2011 at 12:57 pm
  4. Hannah

    Ooh, this looks and sounds utterly scrumptious!

    November 6, 2011 at 1:10 pm
  5. Michelle chin

    this can be used to make sandwiches

    November 6, 2011 at 1:19 pm
  6. Danielle

    I think it’s time to clean up the bb

    November 6, 2011 at 3:37 pm
  7. Danielle

    woops …bbq and take the cooking outside. They look delicious!

    November 6, 2011 at 3:38 pm
  8. Heidi - Apples Under My Bed

    These look so so delicious, Michele! I knew I’d swoon after reading the title πŸ™‚
    Heidi xo

    November 6, 2011 at 4:00 pm
  9. Agnes

    Hah yes they are just like meatballs. You’re the queen of meatballs! πŸ˜€

    November 6, 2011 at 5:44 pm
  10. Winston

    I love anything in skewers should make this for my next BBQ. The dipping sauce looks like “Chinese New Year” to me for some reason, I love it haha. Nice one =)

    November 7, 2011 at 12:07 am
  11. Tina @ bitemeshowme

    yummmmmmmmmo! I love vietnamese food!

    November 7, 2011 at 7:17 am
  12. Lorraine @ Not Quite Nigella

    These look delightfully good Shellie and so perfect to throw on the bbq!

    November 7, 2011 at 2:59 pm
  13. InTolerant Chef

    These look so good, and I would serve them on a green mango salad with heaps of the dipping sauce- yumm… great recipe!

    November 8, 2011 at 7:16 am
  14. Nic@diningwithastud

    That dipping sauce sounds do great!

    November 9, 2011 at 1:43 pm

Cha Bo with Banh Hoi

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Shellie Froidevaux

All content on this site is by Shellie Froidevaux - aka Iron Chef Shellie. Her skills include recipe development, food styling in her kitchen studio, lifestyle and travel photography, restaurant photography on location, styling and shooting social media for her clients and photography workshops for people who really want to change their game :)

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