A delicious spin on classic Vietnamese flavors. Grilling the pork meatballs on a cedar plank before incorporating with the rest of the meal adds that little je ne sais quois that you didn’t know you were missing.
Total Time: 50 minutes
Servings: 4
Ingredients:
Meatballs:
- Cedar Planks (2 5×11” or 4 3.5×7”)
- 1 lb. Ground Pork
- 1 Tbsp. Lemongrass, chopped
- 3 small Thai Chiles, chopped
- 3 Green Onions, finely chopped
- 1 Tbsp. Fish Sauce
- 3 cloves Garlic, finely chopped
Salad:
- 8 oz. Rice Noodles
- 2 large handfuls Spring Mix
- 4 Carrots, spiraled or grated
- 1 Cucumber, thinly sliced
- 1/2 Jalapeño, thinly sliced
- 2 Green Onions, finely chopped
- Handful Cilantro, finely chopped
Nuoc Cham dressing:
- 1 Tbsp. Sugar
- 4 Tbsp. hot Water
- 1 Tbsp. Rice Vinegar
- 1/4 cup Lime Juice
- 4 Tbsp. Fish Sauce
- 2 cloves garlic, finely chopped
Chef's Tip
Nuoc Cham dressing is an absolutely delicious dipping sauce found in Vietnamese cuisine. Make extra and keep it on hand in the fridge for whatever needs a little extra flavor boost!
Directions:
- Preheat grill or oven to 400°F, and soak Cedar planks in hot water for 15 minutes.
- To make the meatballs, combine all of the ingredients and mix by hand. Form into 8 meatballs and arrange onto Cedar planks.
- Grill for 30 minutes, or until the internal temperature of the meatballs reaches 160°F.
- To make the dressing, dissolve sugar into hot water in a small bowl. Add rice vinegar, lime juice, fish sauce, and finely chopped garlic. Stir and set aside.
- Prepare rice noodles according to package instructions, then rinse under cold water and drain thoroughly.
- Equally divide noodles, spring mix, carrot, and cucumber between 4 plates. Top each serving with two meatballs, and top with thinly sliced green onion, cilantro, and jalapeño. Add dressing to taste.
*Keep a spray bottle of water handy in case of flare-ups.
Used in this recipe:
