Recipe

Pork meatballs with rice vermicelli

Mar 29, 2014 1:00pm
  • 12 mins preparation
  • 5 mins cooking
  • Serves 4
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Ingredients

Pork meatballs with rice vermicelli
  • 250 gram rice vermicelli
  • 300 gram beansprouts
  • 2 cup thai basil or vietnamese mint
  • 500 gram pork mince
  • 1/4 cup fish sauce
  • 2 tablespoon sugar
  • 1 tablespoon oil
  • 1/3 cup roasted peanuts, chopped
  • lime wedges and dipping sauce, to serve

Method

Pork meatballs with rice vermicelli
  • 1
    Cover vermicelli with hot water. Stand for 10 minutes, until soft. Drain, rinse under cold water then drain again. Mix in beansprouts and three-quarters of basil or mint.
  • 2
    Meanwhile, combine mince, fish sauce and sugar. Season to taste. Using wet hands, roll mixture into small balls. Thread onto bamboo skewers.
  • 3
    Heat oil in a large, non-stick frying pan on medium. Cook meatball skewers for 5 minutes, turning, until brown all over and cooked through. Top vermicelli with meatballs and remaining herbs. Sprinkle with peanuts and serve with lime wedges and dipping sauce.

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