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.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.