Ingredients
Scale
Dish
- 400 grams (14 ounces) minced pork
- 2 tablespoons fish sauce
- 1.5 teaspoons sugar
- 2 large cloves garlic, minced or chopped very finely
- 1/4 teaspoon white pepper
- 1 packet rice vermicelli noodles
- 1 carrot
- 1 cucumber
- 1 small bag bean sprouts
- Bunch mint
- Bunch coriander
- Bunch Vietnamese mint (laksa leaves)
- 1 tablespoon vegetable oil
- 4 tablespoons fried shallots (from Asian store)
- 4 tablespoons crushed, roasted peanuts (optional)
Dressing
- 2/3 cup water
- 1.5 tablespoon fish sauce
- 1.5 teaspoon sugar
- 1 tablespoon rice vinegar
- 1 tablespoon lime or lemon juice
- 2 tablespoons sweet chilli sauce
- 1 Birds Eye chilli, slice finely
- Pinch finely shredded carrot (optional)
Instructions
- Mix pork, fish sauce, sugar, 1 clove garlic and white pepper until combined and then use your hands to form into 16 small balls and place on a plate.
- Refrigerate pork balls while you prep the other ingredients. The longer you refrigerate them, the better they will keep their shape.
- Cook noodles to pack instructions.
- Peel and cut cucumber and carrots into matchsticks, and wash and drain bean sprouts and fresh herbs. Arrange on a large plate and refrigerate
- Heat up a large fry pan and add vegetable oil. Add pork balls and cook for a few minutes on all sides until outer is caramelised and inside is cooked through.
- While the pork balls are cooking make up the dressing by adding water, fish sauce, sugar, rice vinegar, lime juice, sweet chilli sauce, chilli, 1 clove garlic and carrot to a medium bowl and stirring to combine. Taste and adjust flavour as desired, adding more lime for sourness, fish sauce for saltiness and sugar for sweetness etc. Divide into 4 small serving bowls.
- To serve, divide noodles between four bowls and top with four balls each. Garnish with fried shallots and peanuts (if desired) and serve with vegetable platter and dressing.
- Cuisine: Vietnamese