Vietnamese Lemongrass Pork Meatballs with Rice Vermicelli

Ingredients

• 180 g ground pork
• 1 tbsp lemongrass paste (or minced lemongrass)
• 1.5 tbsp fish sauce
• 1 tsp sugar
• 1 clove garlic
• 1 egg
• 75 g rice vermicelli (dry)
• 0.5 cup carrot
• 0.75 cup cabbage (shredded)
• 1 tbsp lime juice
• 1 cup water
• 1 tsp neutral oil

Instructions

1. 1

   Soak rice vermicelli in hot water until tender (or cook per package). Drain.

2. 2

   In a bowl, mix ground pork, lemongrass paste, fish sauce (1 tbsp), sugar, minced garlic, and egg. Form small meatballs.

3. 3

   Heat a pot or skillet with a little oil. Brown meatballs on a couple sides, 4–5 minutes.

4. 4

   Add water and remaining fish sauce; simmer gently 8–10 minutes until cooked through.

5. 5

   Add carrot and cabbage to simmer 2–3 minutes until just tender.

6. 6

   Serve meatballs and broth over vermicelli. Finish with lime juice.