Ingredients
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250g Pork Mince
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1 Tsp Fish sauce
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2 tsp White sugar
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1/3 cup Finely chopped spring onions
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1 Clove of GarlicMinced
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Pinch of white pepper and salt
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2 tsp Lemongrass paste
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NUOC CHAM - DRESSING
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3 Tsp White Sugar
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3 Tsp Fish Sauce
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2 Tsp Rice wine vinegar
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2 Tsp Lime Juice
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85ml Water
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1 Birds eye chilliSeeded and finely chopped
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3 Cloves garlicFinely chopped
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GARNISH
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100g Vermicelli noodlesCooked
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Big handful beansprouts
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Few lettuce leavesShredded
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Julienned carrot and daikon
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Handful of coriander and mint
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Sliced red chilli
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Lime wedges
Directions
Steps
1
Done
|
Mix all ingredients together in a bowl, then shape into 10 mini balls with your hands. Heat oil in a pan over medium high heat. Add meatballs and cook for 2 1/2 minutes or until golden. Flip, cook 2 minutes then remove. |
2
Done
|
For the DressingMix together and marinaded for 30 minuets before serving. |
3
Done
|
Place noodles in bowl. Top with a handful of beansprouts, wedge in lettuce, carrots and radish in. Place meatballs on top, top with coriander and mint. Spoon over a generous amount of Sauce |