Serves 2



Meatballs: 


250g minced pork
1 stalk of lemongrass, very finely chopped 
1 tbsp fish sauce 
1/2 tbsp raw cane sugar 
1 large garlic clove, grated 
2 spring onions, trimmed and very finely sliced 
1 pinch of white pepper 
1 tiny pinch of salt 
Vegetable oil, for frying

Dressing: 


2 tbsp fish sauce 
2 tbsp rice vinegar
2 tbsp water 
1 tbsp raw cane sugar 
Juice from 1/2 lime 
1 garlic clove, finely chopped 
1 red chili, finely chopped

Salad: 


100g vermicelli noodles 
1 carrot, julienned 
1/2 cucumber, julienned 
2 handfuls of beansprouts 
2 handfuls of chopped gem lettuce 
Fresh mint and coriander leaves 
Salted peanuts, chopped, for topping



Instructions: 



Meatballs:

Put the ingredients for the meatballs in a large mixing bowl. Mix well and divide into 12 equals pieces, then roll each one to a ball and flatten slightly. Cook the meatballs in vegetable oil until browned and cooked through, around 2 minutes each side.

Dressing:

Combine the ingredients for the dressing in a bowl and mix until the sugar dissolves.

Plating:

Cook the noodles according to the package instructions. Rinse and pat dry. Divide between two serving bowls and top with bean sprouts and lettuce. Dress with some of the dressing. Place the julienned carrots and cucumber to the side of the bowl and add the meatballs in the center. Continue drizzle with the dressing. Finish with herbs and chopped peanuts and some more of the dressing.

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