Vietnamese Vermicelli Meatball Bowl

This dish is filled with many layers of flavour. The meatballs are delicious as an appetizer as well. This dish is also a great way to use leftover pork.

Cut: Ground Pork
Prep Time: 10 minutes

Cook Time: 20 minutes
Number of Servings: 4

Ingredient

Noodle Sauce:

2 Tbsp (30 mL) rice wine vinegar
2 Tbsp (30 mL) fish sauce
1 Tbsp (15 mL) lime juice
1 Tbsp (15 mL) water
1 Tbsp (15 mL) granulated sugar
2 clove garlic, minced
1/2 tsp (2 mL) red pepper flakes

Vermicelli Bowl:

1/4 cup (60 mL) canola oil
1/2 small shallots or onion, sliced
2 oz (60 g) rice vermicelli noodles
2 cup (500 mL) finely chopped lettuce
1 cup (250 mL) bean sprouts
1 English cucumber, cut into 2-inch matchsticks
1/4 cup (60 mL) finely sliced carrots (like matchsticks)
1/4 cup (60 mL) finely sliced red pepper or Diakon radish
1/4 cup (60 mL) finely chopped cilantro or Thai basil or fresh mint
1/4 cup (60 mL) crushed peanuts

Meatballs:

1 lb (500 g) ground pork
1 Tbsp (15 mL) fish sauce
2 tsp (10 mL) granulated sugar
1/4 cup (60 mL) finely chopped green onion
1 clove garlic, minced
1/2 tsp (2 mL) sea salt
1/4 tsp (1 mL) black pepper
1 Tbsp (15 mL) canola oil

Directions

To make Noodle Sauce: In a bowl, whisk together vinegar, fish sauce, lime juice, water, sugar, garlic, and red pepper flakes. Set the sauce aside.
In a small skillet, heat canola oil over medium heat. Add onions and sauté until softened and lightly brown, about 2-3 minutes. Using a heat proof slotted spoon, remove onion to a paper-lined dish. Set shallot oil to one side.
In a heatproof bowl, cover vermicelli noodles with boiling water and soak until tender, about 5 to 10 minutes. Drain. Rinse with cold water and return to bowl. Toss with 1 – 2 Tbsp (15 - 30 mL) of the reserved shallot oil. You should have about 2 cups (500 mL) of vermicelli noodles after soaking.
To make meatballs: In a bowl combine, pork, fish sauce, sugar, green onion, garlic, salt and pepper.
Shape mixture into 1-inch (2.5 cm) meatballs with your hands.
Heat canola oil in a skillet over medium high heat. Add meatballs and cook for 3-4 minutes or until golden. Flip and cook an additional 3-4 minutes then remove from heat.
To assemble the vermicelli bowl, divide lettuce and sprouts between 4 bowls. Top with vermicelli noodles, then cooked shallots. Then arrange cucumber, carrot, peppers or radish, cilantro or Thai basil or mint, and peanuts. Just before serving add 3 to 4 Tbsp (45 – 60 mL) of sauce.

Nutritional Analysis

YIELD:

4 servings.

SERVING SIZE:

Per 1 1/2 cup (375 mL) serving.

	
				Per Serving
				
					Calories
					530
				
					Total Fat
					31 g
				
					Saturated Fat
					4 g
				
					Cholesterol
					90 mg
				
					Carbohydrates
					26 g
				
					Fiber
					3 g
				
					Sugars
					9 g
				
					Protein
					41 g
				
					Sodium
					1470 mg
				
					Potassium
					869 mg