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Vietnamese Sticky Pork Meatball & Coconut Noodle Bowls
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Vietnamese Sticky Pork Meatball & Coconut Noodle Bowls
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 
Course: Main
Servings: 3 -4
Author: Claudia Brick
Ingredients
Sticky Lemongrass Pork Meatballs:
  • 3 garlic cloves
  • 3 tablespoons finely chopped shallots
  • 500 g pork mince
  • lemon grass stalk , finely chopped
  • 1/2 cup fresh coriander , finely chopped
  • zest of 1 lime
  • 1 tablespoon fish sauce
  • 1 tablespoon hot chilli sauce (sriracha)
  • 1 tablespoon sugar
  • 2 teaspoons cornflour/cornstarch
  • 1 teaspoon salt
  • freshly ground pepper to season
  • 1 tablespoon sesame oil , for cooking (or other neutral oil if you don't have it)
Glaze for meatballs
  • 3 tablespoons sugar
  • 2 teaspoons fish sauce
  • 1 tablespoon soy sauce
  • salt and pepper
Pickled Vegetables
  • 4 cups julienned carrots and/or daikon
  • 1/4 cup rice vinegar
  • 3 tablespoons sugar
  • 1 teaspoon salt
Nuoc nam dressing
  • 2 tablespoons lime juice
  • 2 tablespoons white sugar
  • 2 teaspoons fish sauce
  • 1 tablespoon water
  • 1 small red chilli , deseeded and very finely chopped
  • 1 clove of garlic , minced
To serve:
  • Rice noodles , cooked according to packet instructions (amount depends on how many people/how hungry you are!)
  • A few cups of herbs- a mixture of mint , coriander, vietnamese mint
  • 1 cup lettuce leaves
  • 1/4 cup toasted peanuts , roughly chopped
  • 2 tablespoons toasted sesame seeds
  • 1/4 cup crispy fried shallots
  • 1/2 cup coconut milk
  • Extra fresh chilli
Instructions
Sticky Lemongrass Pork Meatballs
  1. Gently combine all the meatball ingredients except the sesame oil in a large bowl. Divide into a small meatballs and firmly press.
  2. Heat a medium pan over high heat with 1 tablespoon of sesame oil.
  3. Depending on the size of your pan, you may have to cook the meatballs in a few batches, as they should be in a single layer and not too crowded. Saute the meatballs until they are brown and cooked through, about 5-10 minutes.
  4. While they are cooking, stir together the ingredients for the glaze (sugar, fish sauce + soy sauce) in a small container. When the meatballs are just about done, pour the glaze over the meatballs. Continue to cook for 1-2 minutes until sticky and bubbling. Set aside.
Pickled Vegetables
  1. At least 30 minutes before serving, combine all ingredients in a bowl and toss to combine. Let stand, tossing occasionally.
Nuoc nam dressing
  1. In a small container, dissolve the white sugar in the lime juice. Add the fish sauce, water, red chilli and garlic and stir to combine.
To serve
  1. Layer the bowls with a base of torn lettuce and a generous serving of herbs. Add the rice noodles, cooked meatballs & pickled vegetables. Top with sesame seeds & fried shallots, then drizzle over a tablespoon or two of dressing and coconut milk. Toss to combine.