Vietnamese grilled pork meatballs and rice noodles served with a tangy dipping broth, fresh herbs, and pickled vegetables.
🥗Ingredients
- 500gPork mince
- 300gRice vermicelli
- 4tbspFish sauce
- 3tbspSugar
- 3tbspRice vinegar
- 4clovesGarlic
- 1largeCarrot
- 1bunchFresh herbs (mint, cilantro, perilla)
- 1headLettuce
- 2wholeLime
📝Instructions
- 1
Mix pork mince with 1 tbsp fish sauce, 1 tbsp sugar, and minced garlic. Form into small meatballs or patties.
- 2
Grill or pan-fry the pork until charred and cooked through, about 3-4 minutes per side.
- 3
Make the dipping broth: dissolve remaining sugar in warm water, add fish sauce, rice vinegar, and lime juice. Add sliced chili if desired.
- 4
Pickle the carrots by julienning and tossing with a splash of vinegar and sugar.
- 5
Cook rice vermicelli according to package directions, rinse with cold water.
- 6
Arrange noodles, lettuce, and fresh herbs on plates.
- 7
Serve the grilled pork alongside with the dipping broth in small bowls.
- 8
Dip everything into the broth as you eat.