Vermicelli Noodles with Lemongrass Pork Meatballs

Ingredients for Vermicelli Noodles with Lemongrass Pork Meatballs

• 2 stalks lemongrass

• 900g Schweinehackfleisch

• 1 Esslöffel Fischsauce

• 2 1/2 Teelöffel koscheres Salz

• 2 Teelöffel Zucker

• 1/4 Teelöffel weißer Pfeffer

• 60ml Fischsauce

• 2 Esslöffel Zucker

• 2 tablespoons lime juice or white vinegar

• 1 Knoblauchzehe, geschält und gehackt

• 1 Thai chilli or half of a serrano chilli, stemmed and minced

• 475ml canola oil

• 4 shallots, peeled and thinly sliced

• 450g rice vermicelli

• 2 carrots, peeled and julienned

• 1 small cucumber, peeled and thinly sliced

• Shredded lettuce

• Mint leaves

• Coriander leaves

• Chopped peanuts

How to make Vermicelli Noodles with Lemongrass Pork Meatballs

Cut the bottom 1/2 inch off each lemongrass stalk and trim the woody top portion of each stalk and discard. Peel the outer layers of each stalk until you reach the tender centre. Thinly slice the stalks into coins, then very finely mince. Transfer to a medium bowl and add the pork, fish sauce, salt, sugar, and white pepper and mix to combine. Roll into 1 1/2-inch meatballs and set on a rimmed baking sheet. The meatballs can be made beforehand; transfer to a lidded container or tightly wrap the baking sheet with plastic wrap. Refrigerate until ready to use but no longer than 24 hours.

In a small jar with a lid, combine the fish sauce, sugar, lime juice, garlic, and minced chilli. Put the lid on the jar and shake vigorously until the sugar has dissolved. Set aside (the dressing will keep, refrigerated, for up to a week, though it gets spicier as it sits).

Pour the oil into a medium heavy-bottomed saucepan over medium heat and add the sliced shallots to the cold oil. Line a plate with paper towels and set it nearby. As the oil heats, the shallots will begin to sizzle and bubble; fry, stirring frequently for even cooking, until the shallots begin to brown, about 6 to 8 minutes. Continue cooking, stirring constantly, until they are an even golden brown and crisp (at this stage, they can go from nicely browned to acrid and overcooked very quickly, so be vigilant). Use a spider or slotted spoon to transfer the shallots to the paper-towel- lined plate. Let the oil cool, then pour through a fine- mesh sieve into a clean jar. (Do not discard the oil; it’s liquid gold, great for another batch of fried shallots or to add flavour to dressings and sautéed vegetables, and you can also use it to make a batch of aioli.) The fried shallots can be made in advance. Let cool, then store in an airtight container at room temperature. Resist snacking on them; they'll keep for about a week.

Bring a large pot of water to a boil. When the water is boiling add the vermicelli noodles and cook according to package instructions until tender. Drain, rinse with cold water, and transfer to a rimmed baking sheet. Drizzle with a tablespoon of the shallot oil (it’s fine if it’s still warm) and toss to coat.

Preheat the grill to high. Transfer the baking sheet of meatballs to the oven, positioning it a few inches from the heating element. Grill the meatballs until browned, about 3 minutes, then roll the meatballs to the second side and grill for 3 minutes longer. Transfer to a bowl.

To serve, arrange the vermicelli on a platter and surround with carrots, cucumber slices, lettuce, mint, and coriander leaves. Serve the meatballs, dressing, fried shallots, and chopped peanuts alongside. Let the diners dig in, serving themselves some of the noodles, carrots, and cucumbers, garnished with herbs, shallots, and peanuts. Spoon dressing over each serving and top with a few meatballs.

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