This content is also available in: Vietnamese
Grilled meatballs with vermicelli noodles is a delicious dish, best enjoyed with family, and you don’t even have to spend a lot of your leisure days to prepare it. Roll it with fresh herbs and vegetables, dipped in peanut sauce or garlic fish sauce and you will instantly feel many rich and distinctive flavors such as: sweet, salty, sour, and spicy. Have fun making and savouring this wonderful dish with your loved ones.
Lean ground meat: 200g (grind it with dried shallots)
Pork paste: 200g
Annatto powder: 1 tsp
Black pepper: 1 tsp
Tapioca flour: 2 tsp
Sugar: 1 tsp
Fish sauce: 1 teaspoon
Vermicelli noodles, carrots, lemons, chilly peppers, cucumbers and various fresh herbs
Marinate ground pork with black pepper, tapioca, annatto powder, sugar and fish sauce. Blend mixture well then seal it with a plastic cover and place it in a cabinet for about 2 hours.
Rub a little oil on your gloves and divide the meat into small portions. Press one hand on the meat portion to spread it out and roll it into a small ball.
When grilling, make sure to spray a little bit of oil on the meat so it won’t dry out. Grill until the meatballs are cooked thoroughly and turned golden brown on both sides
While waiting for the meatballs to cook, make fish sauce by mixing appropriate proportions of 3 tablespoons of fresh lemon, 2 tablespoons of sugar, 3 tablespoons of fish sauce, ½ small cup of water, chilly peppers, garlic, carrots, and sliced cucumbers.
Soak vegetable and herbs in salted water and wash carefully, then take out to drain. Serve the noodles, vegetable and fresh herbs, along with meatballs on a medium plate. Enjoy with dipping sauce of your choice.