Vermicelli noodles with lemongrass pork meatballs recipe

Ingredients for Vermicelli noodles with lemongrass pork meatballs

• 2 stalks lemongrass

• 900 g minced pork

• 15 ml fish sauce

• 12 g coarse sea salt

• 10 g sugar

• 0.5 g white pepper

• 60 ml fish sauce

• 30 g sugar

• 30 ml lime juice or white vinegar

• 1 clove garlic, peeled, minced

• 1 Thai chile or half of a serrano chile, stemmed, minced

• 480 ml vegetable oil

• 4 shallots, peeled, thinly sliced

• 450 g rice vermicelli

• 2 carrots, peeled, julienned

• 1 small cucumber, peeled, thinly sliced

• shredded lettuce (optional)

• mint leaves (optional)

• coriander leaves (optional)

• chopped peanuts (optional)

How to make Vermicelli noodles with lemongrass pork meatballs

1. Trim the bottom 1.5 cm off each lemongrass stalk and discard the woody top portion. Peel away the tough outer layers until you reach the tender centre. Thinly slice the stalks into coins, then finely mince. Transfer to a medium bowl and add the minced pork, fish sauce, salt, sugar, and white pepper. Mix well to combine. Roll the mixture into 4 cm meatballs and place them on a rimmed baking tray. If preparing in advance, transfer the meatballs to a lidded container or cover the baking tray tightly with cling film. Refrigerate until ready to use, but no longer than 24 hours.

2. In a small jar with a lid, combine the fish sauce, sugar, lime juice, garlic, and minced chilli. Secure the lid and shake vigorously until the sugar has dissolved. Set aside; the dressing can be refrigerated for up to a week, becoming spicier as it sits.

3. Pour the oil into a medium heavy-bottomed saucepan over medium heat. Add the sliced shallots to the cold oil. Line a plate with kitchen paper and set it nearby. As the oil heats, the shallots will begin to sizzle; fry them, stirring frequently for even cooking, until they begin to brown, about 6–8 minutes. Continue cooking, stirring constantly, until they are an even golden brown and crisp. Keep a close eye on them, as they can quickly overcook. Use a slotted spoon to transfer the fried shallots to the prepared plate.

4. Allow the oil to cool slightly, then strain it through a fine-mesh sieve into a clean jar. Do not discard the oil, as it can be used for another batch of fried shallots or to enhance the flavour of dressings and sautéed vegetables. The fried shallots can be made ahead of time; let them cool completely before storing in an airtight container at room temperature, where they will keep for about a week.

5. Bring a large pot of water to a boil. Once boiling, add the vermicelli noodles and cook according to the package instructions until tender. Drain and rinse under cold water, then transfer to a rimmed baking tray. Drizzle with 15 ml of the shallot oil (it’s fine if it’s still warm) and toss to coat.

6. Preheat the grill to high. Position the baking tray of meatballs a few inches from the heating element and grill until browned, about 3 minutes. Turn the meatballs to brown the other side and grill for an additional 3 minutes. Transfer the meatballs to a bowl.

7. To serve, arrange the vermicelli on a platter and surround with carrot sticks, cucumber slices, lettuce leaves, mint, and coriander. Serve the meatballs, dressing, fried shallots, and chopped peanuts alongside. Allow diners to help themselves to the noodles, carrots, and cucumbers, garnished with herbs, shallots, and peanuts. Spoon dressing over each serving and top with a few meatballs.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.