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
- 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
- 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
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!
- 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.