Vietnamese Grilled Pork Meatball Noodle Bowl with Fresh Herbs and Zesty Sauce
Experience the vibrant flavors of Vietnam with this delectable Grilled Pork Meatball Noodle Bowl. Juicy ground pork patties are seasoned with aromatic herbs and spices, grilled to perfection, and served over a bed of tender rice vermicelli noodles accompanied by a refreshing salad of Boston lettuce, cucumber, and zesty herbs. Drizzle with a tangy sauce made with fish sauce, lime, and fresh chilies for an explosion of flavor. Perfect for family gatherings or a delightful weeknight dinner, this dish is sure to impress and satisfy everyone at the table.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
rice vermicelli
8 ounces (uncooked)
Boston lettuce
1 head (8 ounces) (torn into bite-size pieces)
English cucumber
1 (peeled, quartered lengthwise, seeded, and sliced thin on bias)
fresh cilantro leaves
1 cup (whole)
fresh mint leaves
1 cup (torn if large)
Thai chile
1 small (stemmed and minced)
sugar
3 tablespoons (divided)
garlic clove
1 (minced)
hot water
2/3 cup (boiled)
fish sauce
5 tablespoons (divided)
lime juice
1/4 cup (from 2 limes) (freshly squeezed)
large shallot
1 (minced)
baking soda
1/2 teaspoon (dry)
black pepper
1/2 teaspoon (ground)
ground pork
1 pound (uncooked)
Instructions
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1. Begin by preparing the noodles and salad. In a large pot, bring 4 quarts of water to a rolling boil. Once boiling, stir in the rice vermicelli and cook according to package instructions until tender but not mushy, typically 4 to 12 minutes. Drain the noodles and rinse them under cold running water to cool them down. Drain the noodles well, spread them on a large plate, and allow them to stand at room temperature to dry.
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2. While the noodles are drying, prepare the salad. Divide the torn Boston lettuce, sliced cucumber, fresh cilantro, and mint leaves into 4 individual bowls and refrigerate until ready to serve.
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3. Next, make the dipping sauce. In a mortar and pestle or using the flat side of a chef's knife on a cutting board, mash the minced Thai chile, 1 tablespoon of sugar, and garlic together to form a fine paste. Transfer the paste to a medium bowl, and add 2/3 cup of hot water along with the remaining 2 tablespoons of sugar, stirring until the sugar is completely dissolved. Mix in the fish sauce and lime juice, then set aside.
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4. For the pork patties, combine the minced shallot, 1 tablespoon of fish sauce, 1 1/2 teaspoons of sugar, baking soda, and pepper in a medium bowl. Add the ground pork and mix thoroughly until well combined. Shape the mixture into 12 patties, each about 2.5 inches wide and 0.5 inches thick.
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5. Preheat your grill: For a charcoal grill, open the bottom vent completely, light a large chimney starter filled with charcoal briquettes, and once the coals are partially covered with ash, pour them evenly over half of the grill. Cover the grill, leaving the lid vent open, and heat until hot, approximately 5 minutes. For a gas grill, turn all burners to high, cover, and heat for about 15 minutes.
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6. Clean and oil the cooking grate to prevent sticking. Grill the patties directly over the coals (charcoal grill) or covered (gas grill) until they are well charred and cooked through, about 3 to 4 minutes per side. Once grilled, transfer the patties to the bowl with the prepared sauce and gently toss to coat. Let stand for about 5 minutes to absorb the flavors.
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7. To serve, transfer the grilled pork patties to a serving plate. Serve them alongside the cooled noodles, mixed salad, and reserved dipping sauce. Enjoy this vibrant, flavorful bowl that celebrates the essence of Vietnamese cuisine!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein in this dish?
The primary protein is one pound of ground pork, which is shaped into 12 small patties.
What type of noodles are required?
The recipe calls for 8 ounces of rice vermicelli noodles.
How long should I cook the rice vermicelli?
Boil the noodles for 4 to 12 minutes according to package instructions until tender but not mushy.
Should the noodles be rinsed after cooking?
Yes, rinse them under cold running water to cool them down and then allow them to dry at room temperature.
What vegetables are included in the salad base?
The salad consists of torn Boston lettuce and an English cucumber that has been peeled, seeded, and sliced.
Which fresh herbs are used in this recipe?
The dish uses one cup of whole cilantro leaves and one cup of torn fresh mint leaves.
How is the base of the dipping sauce prepared?
You create a fine paste by mashing minced Thai chile, one tablespoon of sugar, and one minced garlic clove together.
What liquid ingredients are in the zesty sauce?
The sauce contains 2/3 cup hot water, fish sauce, and 1/4 cup of freshly squeezed lime juice.
How much sugar is used in the sauce versus the pork?
The sauce uses 3 tablespoons total (divided), while the pork patty mixture uses 1.5 teaspoons of sugar.
What ingredients season the pork patties?
The patties are seasoned with minced shallot, fish sauce, sugar, baking soda, and black pepper.
Why is baking soda included in the pork mixture?
Baking soda is used to help the pork achieve a better texture and improve browning on the grill.
What are the dimensions for the pork patties?
Each of the 12 patties should be approximately 2.5 inches wide and 0.5 inches thick.
How do I prepare a charcoal grill for this recipe?
Light a chimney of briquettes and pour them over half the grill once ashed over; heat for 5 minutes with the lid vent open.
How do I prepare a gas grill for this recipe?
Turn all burners to high, cover the grill, and heat for approximately 15 minutes before cooking.
How long should the pork patties be grilled?
Grill the patties for about 3 to 4 minutes per side until well charred and cooked through.
What should I do with the pork after it comes off the grill?
Transfer the hot patties immediately into the bowl of prepared dipping sauce and toss to coat.
How long should the meat soak in the sauce?
Let the patties stand in the sauce for about 5 minutes to allow them to absorb the flavors.
What is the recommended way to serve this dish?
Serve the grilled pork on a plate alongside the noodles, salad bowls, and the remaining dipping sauce.
Is the Thai chile very spicy?
Thai chiles are quite spicy; you can adjust the heat by using a smaller amount or removing the seeds.
Can I use a different type of lettuce?
While Boston lettuce is recommended for its soft texture, you can substitute with other leaf lettuces if needed.
Do I need to peel the English cucumber?
The recipe suggests peeling the cucumber, quartering it lengthwise, and removing the seeds.
How should the shallots be prepared?
One large shallot should be finely minced before being added to the pork mixture.
What should I do with the salad while the pork is cooking?
Keep the prepared lettuce, cucumber, and herbs in the refrigerator until you are ready to serve.
How many limes are needed for the juice?
You will need approximately 2 limes to get the required 1/4 cup of fresh juice.
Should the hot water for the sauce be boiling?
The instructions specify using hot water to help dissolve the sugar in the dipping sauce.
How many servings does this recipe yield?
The recipe makes enough for 4 individual noodle and salad bowls.
Can I cook the pork indoors if I don't have a grill?
Yes, you could use a cast-iron grill pan or a heavy skillet on the stovetop to achieve a similar char.
Is the sauce served on the side or over the dish?
The sauce is used to coat the pork and then served as a dipping sauce for the noodles and salad.
What is the flavor profile of this dish?
It is a balance of savory grilled meat, fresh aromatic herbs, and a tangy, salty, and sweet sauce.
Can the noodles be made in advance?
Yes, the noodles should be boiled and cooled to room temperature before serving, making them great for prep.