cook: asian herb pork meatballs rice noodle bowls

Here are the ingredients from a Brendan Pang recipe I copied from Instagram of which I made the meatballs and already had the pickled carrot and daikon in my fridge.

 

Instead of banh mi, I decided that the dish would be an Asian vermicelli and meatballs. I added a generous amount of lemon grass and more cilantro to the meat mixture.                    

Rather than frying the meatballs, I decided to bake them in a 400 degree oven for 20 minutes.

I had half a bell pepper in the fridge and just bought a head of red cabbage that day and added those to an herb mix of Thai basil, mint, cilantro, and sawtooth cilantro. I also made nuoc cham with jalapenos, garlic, fish sauce, sugar, lime juice and water while my rice vermicelli were boiling in water for 4 minutes. Into a large bowl went the noodles and then the vegetables and herbs and pickled daikon and carrot.

I suddenly remembered the cucumber I'd bought earlier and added that to the salad bowl. Dinner is served.

Toss the noodles and vegetables, top with meatballs and spoon nuoc cham.

This meal contains 4 servings, and so there are leftovers for a couple lunches during the week.