Vietnamese Pork Meatball Bowls

 

Ingredients

For the meatballs

  • 1 ½ tbsp soft sugar
  • 2 tbsp fish sauce
  • 2 shallots peeled and roughly chopped
  • 2 garlic cloves
  • 2 tbsp fresh mint leaves
  • 500 g (1 pound) ground pork (pork mince)
  • 2 tbsp vegetable oil to pan fry

For the Noodle Bowls

  • 300 g (10.5oz) rice noodles
  • 1 small lettuce 
  • 1 small cucumber 
  • 2 carrots grated
  • large handful fresh mint
  • large handful cilantro

Instructions 

MAKE THE DIPPING SAUCE (Nuoc Cham)

  • Put the sugar in a bowl and pour hot water over it. Stir well until the sugar is dissolved.

  • Add the fish sauce, lime juice, rice vinegar, finely chopped chili and garlic.

  • Allow the sauce to cool to room temperature (or you can store in an airtight container in the fridge until needed).

PREPARE THE MEATBALLS

  • Blitz the fish sauce, sugar, shallots, garlic and mint in a food processor to make a paste.

  • Add the paste to the ground pork and mix well to combine. Cover and place in the refrigerator for 1-3 hours.

  • Form 20-24 small meatballs (I used a cookie scoop) and then flatten the slightly with your hands to form a little patties.

COOK THE MEATBALLS

  • Heat oil in a pan and fry the patties for about 2 minutes per side, until golden.

  • You can also air fry the meatballs at 200°C (400°F) for about 3-5 minutes per side, misting them with a little oil first.

ASSEMBLE THE NOODLE BOWLS

  • Place the rice noodles in a pot, cover with boiling water and leave them to soften for 8-10 minutes, or according to pack instructions. Rinse with cold water and drain well. Divide the noodles between four bowls.

  • Add the cucumber, carrots, lettuce and fresh herbs.

  • Top with the meatballs and a generous amount of the dipping sauce and serve.
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Chicken Kofta with Roasted Vegetables

 

Ingredients

  • Ground Chicken (500g)
  • Onion (1 medium)
  • Garlic (3 cloves)
  • Fresh Parsley (1/4 cup)
  • Ground Cumin (1 tsp)
  • Ground Coriander (1 tsp)
  • Salt (1 tsp)
  • Black Pepper (1/2 tsp)
  • Plain Yogurt (1 cup)
  • Lemon Juice (2 tbsp)
  • Olive Oil (2 tbsp)

Instructions

  1. In a mixing bowl, combine ground chicken, chopped onion, minced garlic, and parsley.
  2. Add ground cumin, ground coriander, salt, and black pepper; mix until combined.
  3. Shape the mixture into elongated oval koftas.
  4. Preheat grill or grill pan over medium-high heat; brush with olive oil.
  5. Grill koftas for 5-7 minutes on each side until golden brown and cooked through.
  6. For the sauce, mix plain yogurt with lemon juice and a pinch of salt in a small bowl.
  7. Serve hot with garlic yogurt sauce and your choice of sides.
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Pork Carnitas Tacos

 

Ingredients 

  • 1½ pounds pork tenderloin, cut into small bite-sized pieces
  • salt and freshly ground black pepper, to taste
  • 2 tablespoons avocado oil, or olive oil
  • 1 small yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tablespoon light brown sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon ancho chili powder
  • ½ teaspoon ground cumin
  • ¼ cup orange juice
  • 1 small lime, juiced

Optional

  • flour tortillas, for tacos
  • diced avocado
  • pico de gallo
  • cilantro, for garnish

Instructions 

  • Prep the pork. Cut up the pork tenderloin into small bite-sized pieces and season it with salt and pepper; set aside.
  • Sauté the aromatics. Heat the cooking oil in a large skillet set over medium-high heat. Add the diced onions to the heated oil and cook for 2 minutes. Stir in the garlic and cook for 15 seconds or just until fragrant.
  • Cook the pork. Add the diced pork to the skillet; season with brown sugar, oregano, chili powder, and cumin. Cook, stirring frequently, for about 10 minutes or until the pork is cooked through.
  • Add the orange juice and lime juice. Stir in the orange juice, then continue stirring and scraping up the browned bits from the bottom of the pan. Add the lime juice and continue to cook for 2 more minutes.
  • Finish and serve. Remove from heat. Taste for salt and pepper and adjust accordingly. Serve the pork in tacos, burritos, over rice, and/or on salads.
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Ground Turkey Lettuce Wraps

 

ingredients:

For Lettuce Wraps Sauce
  • 3 Tbsp Honey
  • 1/4 tsp Salt
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Ketchup
  • 1 tsp White Vinegar
  • 1.5 Tbsp Sriracha
  • 2 Cloves Garlic , minced/ 1/2 tsp Garlic Powder
  • 1 Tbsp Hoisin Sauce
  • 1 Tbsp Oyster Sauce
  • 1/4 Cup Chicken /Vegetable Stock
  • 1 tsp Sugar
Extra
  • 1 Cup Chicken,minced
  • 1 small Onion,chopped
  • 1 Inch Ginger,grated
  • 4 Cloves Garlic,minced
  • 2 Tbsp Vegetable /Sesame Oil
  • Sesame Seeds for garnish
  • Spring Onion,greens,chopped 
  • Red Pepper Flakes

instructions:

  1. In a bowl add the ingredients for the sauce and mix well.
  2. In a wok/pan, add oil, when it's hot, add ginger, garlic, onion, and saute till soft.
  3. Add minced chicken and stir to separate the chicken and cook evenly.
  4. Add sauce mix and mix well.
  5. Cook this till chicken is cooked well and sauce is mostly dried.
  6. Add the sesame seeds, spring onion greens, red pepper flakes.
  7. Arrange the lettuce cups/leaves and place two to three tablespoons of chicken on each leaf and serve.
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Greek Hummus Bowls

 

Ingredients
  

For the Greek Chicken

  • 1.5 pounds boneless, skinless chicken thighs
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice (freshly squeezed)
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper

For the Bowls

  • 2 cups cooked couscous or quinoa
  • 1 cup hummus (store-bought or homemade)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup red onion, thinly sliced
  • 1 cup Kalamata olives, pitted and halved
  • 1 cup crumbled feta cheese
  • Fresh parsley, chopped (for garnish)

Instructions
 

Marinate the Chicken

  • In a large bowl, combine olive oil, lemon juice, minced garlic, oregano, thyme, paprika, salt, and black pepper. Whisk until well blended.
  • Add the chicken thighs to the bowl, ensuring they are fully coated with the marinade. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

Cook the Quinoa or Couscous

  • While the chicken marinates, prepare your quinoa or couscous according to package instructions.

Cook the Chicken

  • Heat a large skillet over medium-high heat. Once hot, add the marinated chicken thighs, cooking them for about 6-7 minutes on each side, or until fully cooked and golden brown.
  • The chicken should reach an internal temperature of 165°F (75°C). Once cooked, remove from heat and let rest for a few minutes before slicing.

Assemble the Bowls

  • In each bowl, start by adding a base of quinoa or couscous. Next, spoon a generous amount of hummus in the center.
  • Layer on the sliced chicken, followed by the halved cherry tomatoes, diced cucumber, red onion, Kalamata olives, and crumbled feta cheese.

Garnish and Serve

  • Finish with a sprinkle of chopped parsley for freshness. Drizzle with a little extra olive oil and a squeeze of lemon juice if desired.
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