An Asian twist on the classic. Tangy, fragrant meatballs on a bed of soft rice noodles. A real winner at a dinner party.
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Serves
4
Glass Noodle
Chicken Stock
Spring Onion
Pork Mince
Chilli
Garlic
Cornflour
Fish Sauce
Mint
Ginger
Coriander
Soy Sauce
Lime
Black Pepper
Vegetable Oil
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content.
Serves
4
Glass Noodle
Chicken Stock
Spring Onion
Pork Mince
Chilli
Garlic
Cornflour
Fish Sauce
Mint
Ginger
Coriander
Soy Sauce
Lime
Black Pepper
Vegetable Oil
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Step 1.
Into a bowl, add your pork mince, grated red chilli, fish sauce, 3 finely chopped spring onions, a handful of chopped mint, a handful of chopped coriander, a grated clove of garlic, ½ the cornflour and a tbsp of grated ginger. Season with black pepper.
Step 2.
Mix everything together with your hands. Divide the pork into golf ball sized meatballs. Set them on a plate and put them in the fridge for 10 minutes.
Step 3.
Add some vegetable oil to a pan. Add the meatballs once the oil is hot. Drizzle a tablespoon of soy sauce over the balls. Cook for 3 minutes on each side, turning the balls when they are browning and caramelized.
Step 4.
Add another splash of soy sauce once you’ve turned the balls. Once the balls are brown on all sides, remove them from the pan and set aside.
Step 5.
Remove any excess oil from the pan and make your sauce. Into the pan, add 2 tbsp of soy sauce and 200ml of low-salt chicken stock. With a wooden spoon, de-glaze all the sticky bits off the bottom of the pan. Squeeze in the juice of a lime and grate in a small knob of ginger.
Step 6.
Make your cornflour slurry. In a cup, mix the remaining cornflour with 100ml of water until it has dissolved.
Step 7.
Pour the slurry into the sauce. It should start to thicken. Once is has thickened up, re-introduce your meatballs. Coat the balls in the sauce and remove from the heat.
Step 8.
Serve the meatballs on some hot rice noodles. Scatter over any leftover coriander and mint leaves. Tuck in. Enjoy!
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