By Andre Martin

By Suzanne Gibbs

Serving size: Serves 4
Cuisine type: Asian, Thai
Cooking time: Less than 30 minutes
Special options: Egg free, Gluten free, Lactose free
Course: Main
Favourite flavours: Easy recipes, Pork

Pork meatballs with rice vermicelli

INGREDIENTS

250g rice vermicelli
300g beansprouts
2 cups Thai basil or Vietnamese mint
500g pork mince
¼ cup (60ml) fish sauce
2 tablespoons sugar
1 tablespoon oil
1/3 cup (45g) roasted peanuts, chopped
lime wedges and dipping sauce, to serve

METHOD

Cover vermicelli with hot water. Stand for 10 minutes, until soft. Drain, rinse under cold water then drain again. Mix in beansprouts and three-quarters of basil or mint.

Meanwhile, combine mince, fish sauce and sugar. Season to taste. Using wet
hands, roll mixture into small balls. Thread onto bamboo skewers.

Heat oil in a large, non-stick frying pan on medium. Cook meatball skewers for 5 minutes, turning, until brown all over and cooked through. Top vermicelli with meatballs and remaining herbs. Sprinkle with peanuts and serve with lime wedges and dipping sauce.