Description
Flavorful pork meatballs are served over rice noodles with fresh herbs and a zesty dressing. A quick weeknight meal.
Ingredients
Units
Scale
- 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