Name: Vietnamese Meatballs with Rice Noodles
Prep time: 20 min
Total time: 45 min
Yield: Makes: 4 servings
Cuisine: Vietnam
Ingredients: 1 pound (450 g) ground pork; 1 tablespoon minced lemongrass (from 1 plump stalk, prepped); 8 ounces (240 g) dried rice vermicelli noodles, cooked according to package directions, drained and rinsed under cold water; 2 teaspoons chili paste like sambal oelek, or to taste; 2 limes cut into wedges; ¼ cup (60 ml) lime juice (from 2 large limes); ¼ cup (50 g) granulated sugar; 1 teaspoon salt; 1 tablespoon cornstarch; 1/8 teaspoon freshly ground black pepper; ¾ teaspoon granulated sugar; 2 tablespoons vegetable oil; 2 cups (110 g) shredded iceberg, romaine or butter lettuce; Crushed roasted peanuts (optional); 1 tablespoon chopped cilantro/coriander leaves; ½ cup (120 ml) water; 2 cups (50 g) loosely packed herbs like mint, Thai basil and cilantro/coriander leaves; ½ cup carrot cut into matchsticks (2 ounces/60 g); Crushed dried chilies (optional); 1 tablespoon minced garlic (3 medium cloves); ½ cup (120 g) sliced onion (optional); ¼ cup finely chopped shallots; 3 tablespoons fish sauce

Preparation info

Makes:
4
servings

Difficulty
Easy
Ready in
45 min

Appears in

Instant Pot Asian Pressure Cooker Meals

By Patricia Tanumihardja

Published 2020

About

There are several ways to serve this dish, either everything in one bowl or as separate components—the choice is yours. Ground chicken, turkey or beef are acceptable substitutes for the meatballs, but always release the pressure naturally for at least 10 minutes to ensure soft, tender meatballs.

Ingredients

Meatballs

1 pound (450 g) ground pork
1 tablespoon minced lemongrass<

Method

Make the meatballs. Mix together the pork, lemongrass, garlic, shallots, cilantro, cornstarch, salt, sugar and pepper in a large bowl. Roll into 16 (1-inch/2.5-cm) meatballs and place on a parchment-lined baking tray.
Select SAUTÉ and set