Pork meatballs with rice vermicelli recipe

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By Andre Martin
By Andre Martin
  • Cuisine: Modern Asian
  • Servings: Serves 4
  • Cooking Time: Less than 30 minutes
  • Course: Main

Pork meatballs with rice vermicelli

Ingredients

250g rice vermicelli
300g beansprouts
2 cups Thai basil or Vietnamese mint
500g pork mince
¼ cup (60ml) fish sauce
2 tablespoons sugar
1 tablespoon oil
1/3 cup (45g) roasted peanuts, chopped
lime wedges and dipping sauce, to serve
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Preparation

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.

Meanwhile, combine mince, fish sauce and sugar. Season to taste. Using wet
hands, roll mixture into small balls. Thread onto bamboo skewers.

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.

If you enjoyed this Pork meatballs with rice vermicelli recipe then browse more Thai recipes, Modern Asian recipes, egg-free recipes, gluten-free recipes, lactose-free recipes and our most popular hainanese chicken rice recipe.

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