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Prep time: 20 min
Cook time: 15 min
Servings: 4
1 - 50 gram
Instead of noodles you can use zucchini spirellis.
Pork: Can use chicken or turkey. Fattier the better – juicier!
Serving sides: Traditional Vietnamese food is served with lots of fresh sides. Bean sprouts and herbs such as mint and cilantro are the most common, but also pickles. You’re supposed to pile them on top of whatever your eating and eat it together.
Ingredients
MEATBALLS
300 g ground pork mince
1 tbsp fish sauce
2 tsp monk sugar
1/3 cup finely chopped green onions
1 clove minced garlic
Salt and pepper (to taste)
2 tsp fresh finely chopped lemongrass
1 1/2 tbsp olive oil for cooking
NUOC CHAM VIETNAMESE DRESSING
3 tbsp monk sugar
3 tbsp fish sauce
2 tbsp rice cooking wine
2 tbsp lime juice
1/3 cup water
1 birds eye chili
3 cloves finely chopped garlic
SERVINGS
100 grams vermicelli noodles
1 handful bean sprouts
lettuce leaves, folded or shredded
radish,
Julienned carrot
Handful of coriander/cilantro sprigs, mint cilantro
Sliced red chili, lime wedges (optional)
Directions
Sauce: Mix ingredients. Set aside 10 minutes+.
Noodles: Pour over boiling water and soak per packet directions. Drain, set aside.
MEATBALLS
Mix all ingredients except oil until combined.
Shape into 6 mini hamburger patties with your hands.
Heat oil in a skillet over medium high heat.
Add patties and cook for 2 1/2 minutes or until golden.
Flip, cook 2 minutes then remove.
ASSEMBLE BOWLS
Place noodles in bowl. Top with a handful of beansprouts, wedge in lettuce, carrots and radish in.
Place meatballs on top, top with coriander and mint.
Spoon over a generous amount of Sauce (it’s supposed to be like a soup broth), eat and be happy!
Quick Asian Pickled Vegetables: 1 cup julienned carrot (1 medium) 1 loosely packed cup julienned white radish / daikon 1 cup (250 ml) warm tap water 1/3 cup white sugar 1 tbsp salt 1/2 cup (125 ml) rice wine vinegar Directions: Combine sugar, salt, vinegar and water. Stir until sugar and salt are dissolved. Add vegetables and let stand for at least 1 hour to pickle. Drain.
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