Vietnamese Meatballs with Vermicelli Noodle Bowls
Serves 1
Directions
- 1Preheat the oven to 400 degrees F.
- 2In a large bowl, combine the ground pork, basil, garlic, green onions, fish sauce, hot sauce, coconut sugar, cassava flour, salt and pepper.
- 3Scoop the mixture into 1- to 2-inch meatballs.
- 4Heat the tallow or coconut oil in a large 12-inch skillet over medium heat until hot and rippling.
- 5Add the meatballs in a single layer and brown on all sides.
- 6Transfer the browned meatballs to a baking sheet and repeat with remaining meatballs.
- 7Bake the meatballs for 15 minutes.
- 8Remove meatballs from the oven.
- 9Add cooked vermicelli noodles to a bowl.
- 10Add shredded carrots to the bowl.
- 11Add sliced cucumbers to the bowl.
- 12Add shredded lettuce to the bowl.
- 13Add cilantro to the bowl.
- 14Add mint leaves to the bowl.
- 15Add the meatballs to the bowl.
- 16Prepare the Nuoc Cham sauce by mixing fish sauce, rice vinegar, coconut sugar, water, chopped garlic cloves, and lime juice in a jar.
- 17Drizzle the Nuoc Cham sauce generously over the assembled noodle bowl.
Ingredients
- 2 pounds ground pork, ground turkey or a combination
- 0.25 cup chopped fresh basil
- 2 teaspoons dried basil
- 4 garlic cloves, finely minced
- 2 green onions, finely chopped
- 1 tablespoon fish sauce
- 1 tablespoon sweet Thai chili sauce
- 1.5 tablespoons coconut sugar
- 1 tablespoon cassava flour
- 1 teaspoon pepper
- 0.5 teaspoon salt
- 1 teaspoon tallow or coconut oil, for browning
- vermicelli noodles
- carrots
- cucumber
- shredded lettuce
- cilantro
- mint leaves
- 0.25 cup fish sauce
- 4 tablespoons rice vinegar
- 2 tablespoons coconut sugar
- 0.5 cup water
- 2 garlic cloves, finely chopped
- 3 tablespoons lime juice
Equipment
baking sheetlarge bowllarge 12-inch skilletchopsticksjartongs
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