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.

Pork ribs
 

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

  1. 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.

  2. 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.

  3. 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.

  4. To make meatballs: In a bowl combine, pork, fish sauce, sugar, green onion, garlic, salt and pepper.

  5. Shape mixture into 1-inch (2.5 cm) meatballs with your hands.

  6. 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.

  7. 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
 

Source: SaskPork

 
 
Dinner, LunchDorothy Cut: Lean Ground, Method: Pan-fry