Vietnamese inspired Pork Balls on Rice Noodles
Serve the noodles and pork balls at the table with a plate of fresh vegetables (carrots, cucumber, bean sprouts, chillies), herbs (coriander, peppermint and Vietnamese mint), fruit (lime or lemons) and dressing and let people make up their own bowl.
Vietnamese Pork Balls on Rice Noodles
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Omnivore, Gluten-Free
Description
Flavorful pork meatballs are served over rice noodles with fresh herbs and a zesty dressing. A quick weeknight meal.
Ingredients
- 14 oz (400 g) minced pork
- 2 tbsp fish sauce
- 1.5 tsp sugar
- 2 cloves garlic
- 0.25 tsp white pepper
- 1 packet rice vermicelli noodles
- 1 carrot
- 1 cucumber
- 1 small bag bean sprouts
- 1 bunch mint
- 1 bunch coriander
- 1 bunch Vietnamese mint (laksa leaves)
- 1 tbsp (15 ml) vegetable oil
- 4 tbsp fried shallots
- 4 tbsp crushed, roasted peanuts
- 1 cups (237 ml) water
- 1.5 tbsp fish sauce
- 1.5 tsp sugar
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 ml) lime or lemon juice
- 2 tbsp sweet chilli sauce
- 1 Birds Eye chilli
- Pinch finely shredded carrot
Instructions
- Mix pork, fish sauce, sugar, 1 clove garlic and white pepper until combined. Form into 16 small balls using your hands and place on a plate. Refrigerate.
- Cook noodles according to package instructions.
- Peel and cut cucumber and carrots into matchsticks. Wash and drain bean sprouts and fresh herbs. Arrange on a large plate and refrigerate.
- Heat a large fry pan and add vegetable oil. Add pork balls and cook for a few minutes on all sides until the outside is caramelized and the inside is cooked through.
- While the pork balls are cooking, make the dressing: In a medium bowl, combine water, fish sauce, sugar, rice vinegar, lime juice, sweet chilli sauce, chilli, 1 clove garlic, and carrot. Stir to combine. Taste and adjust flavour as needed.
- Divide the dressing into 4 small serving bowls.
- To serve, divide noodles between four bowls and top with four pork balls each. Garnish with fried shallots and peanuts (if desired) and serve with the vegetable platter and dressing.
Notes
- For extra flavor, marinate the pork mixture for at least 30 minutes before forming the meatballs.
- If you don’t have all the fresh herbs listed, use what you have available – the dish will still be delicious!
- Leftovers can be stored separately (meatballs and noodles) in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15
- Sodium: 800
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 50
- Fiber: 5
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
How do I keep the pork balls from falling apart during cooking?
Make sure to mix the pork mixture thoroughly so the proteins bind, and chill the formed balls for at least 20 minutes before cooking. Do not move them too early in the pan. 
What rice noodle size is best for this dish?
Thin vermicelli-style rice noodles work well because they absorb the dipping sauce quickly without overwhelming the pork balls. Soak them in room-temperature water per package instructions before serving.
What dipping sauce goes with Vietnamese pork balls?
A nuoc cham made from fish sauce, lime juice, sugar, garlic, and chili is traditional. Adjust the lime and sugar ratio to your taste.
Made yesterday, whole family devoured them!!!