Vietnamese grilled meatballs with rice vermicelli (bún thịt nướng)
Author: 
Cuisine: Vietnamese
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
Meatballs:
  • ½ lb ground pork
  • Optional, 3 wooden or metal skewers
Marinade:
  • 1 tbsp fish sauce
  • 1 tsp honey
  • 1 tsp sugar
  • 2 cloves garlic, minced
  • 1 scallion, minced
  • Pinch of ground black pepper
Nước chấm dipping sauce:
  • ½ cup hot water
  • 2 tbsp fish sauce
  • 1 tbsp sugar
  • 1 tbsp lime juice
  • 1 tbsp shredded carrot
  • 10 oz dried rice vermicelli
To serve:
  • 4-5 leaves of romaine lettuce
  • ¼ cucumber, thinly sliced crosswise
  • ¼ carrot, peeled and cut crosswise into 1" pieces and then thinly sliced
  • 1 scallion, diced
Instructions
  1. If using wooden skewers, soak in cold water for a few hours.
  2. In a bowl, mix all the marinade ingredients and adjust flavors as you like (it should be a bit sweet).
  3. Add the meat and mix well. Cover with wrap and refrigerate for a few hours. Remove from fridge 30 minutes before cooking.
  4. In the mean time mix together all the nước chấm dipping sauce ingredients in a small bowl. Refrigerate.
  5. Cook the rice noodles according to package instructions and set aside.
  6. Shape the meat into sausages and (optionally) skewer. Place a broiler pan over a foil-lined baking pan to catch drippings. Lightly grease with canola oil and spread the skewers on top. Turn on broiler and cook for 3-4 minutes until nicely charred. Turn over and grill for a few minutes longer until done.
  7. To serve, spread out the lettuce on a large plate. Heap on the noodles followed by the cucumber, carrots, and meat skewers. Pour some dipping sauce on top. Garnish with scallions and serve with extra dipping sauce on the side.
Recipe by Oishii Rasoi at https://www.oishiirasoi.com/vietnamese-grilled-meatballs-with-rice-vermicelli-bun-thit-nuong/