Ingredients

Meatballs:

• 250 - 300 g pork mince (ground pork)
• 1 tbsp fish sauce
• 2 tsp white sugar
• 1/3 cup (80 ml) finely chopped green onions / scallions
• 1 clove garlic, minced
• Pinch of white pepper and salt
• 2 tsp lemongrass paste or fresh finely chopped, optional
• 1.5 tbsp oil, for cooking

Nuoc Cham:

• 3 tbsp white sugar
• 3 tbsp fish sauce
• 2 tbsp rice wine vinegar
• 2 tbsp lime juice
• 85 ml water
• 1 birds eye chilli, seeded and finely chopped
• 3 cloves garlic, finely chopped

Serving:

• 100 g vermicelli noodles, dried
• Big handful beansprouts
• Few lettuce leaves, folded or shredded
• Julienned carrot and white radish (daikon), optional quick pickle
• Handful of cilantro sprigs, mint
• Sliced red chilli, lime wedges (optional)

Steps

• Sauce: Mix ingredients. Set aside 10 minutes+.
• Noodles: Pour over boiling water and soak per packet directions. Drain, set aside.

Meatballs:

• Mix all ingredients except oil until combined.
• Shape into 6 mini hamburger patties with your hands.
• Heat oil in a skillet over medium high heat. Add patties and cook for 2 1/2 minutes or until golden. Flip, cook 2 minutes then remove.

Assemble Bowls:

• Place noodles in bowl. Top with a handful of beansprouts, wedge in lettuce, carrots and radish in.
• Place meatballs on top, top with cilantro and mint.
• Spoon over a generous amount of Sauce (it’s supposed to be like a soup broth), eat and be happy!