Vermicelli and Meat Balls

admin, April 3, 2015

Serving Size: 2-4

Ingredients:

  1. 500g beef mince
  2. 1/3 cup (80ml) fish sauce
  3. 2 tablespoons sugar
  4. 1 garlic clove, finely chopped
  5. 250g Chang’s Rice Noodles (vermicelli)
  6. 100g bean sprouts, tailed
  7. 2 cups mixed herbs (see tip)
  8. 1/3 cup (45g) roasted peanuts, chopped

 

Dipping sauce:

  1. 2 garlic cloves
  2. 1 red chilli, chopped
  3. 1 tablespoon sugar
  4. 1/3 cup (80ml) fish sauce
  5. juice and pulp of ½ lime

 

Directions:

  1. To make dipping sauce, pulse garlic, chilli and sugar in a food processor until fine. Add fish sauce, lime and 1/3 cup water.
  1. Combine mince, fish sauce, sugar, garlic and pepper. Shape into balls and thread onto skewers. Brush with oil and cook under a hot grill for 6-7 minutes, turning, until cooked through.
  1. Meanwhile, prepare noodles according to packet directions. Drain and divide between serving bowls. Serve noodles with meatballs, bean sprouts, herbs, peanuts and dipping sauce.

Tips:

  1. The best herb combination for this salad is Thai basil, Vietnamese mint and garlic chives, but regular basil, mint and chives will also taste terrific if you prefer.
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