Vermicelli noodles with lemongrass pork meatballs from Repertoire: All the Recipes You Need (page 143) by Jessica Battilana

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Notes about this recipe

  • Eat Your Books

    Can substitute white vinegar for limes, and serrano chiles for Thai chiles.

  • skvalentine on October 08, 2021

    This is a favorite. Served this to a big crowd that included several kids and it was nice that the meal components could be served separately for a sort of choose-your-own experience.

  • jfleissn on June 01, 2020

    We just made this tonight and thought it was great, except the meatballs were a bit too salty (and I am the kind of person who adds salt to everything). It seemed like a lot of salt when I put it in, and I should have trusted my judgment. Otherwise delicious! The herbs, especially the mint, are key.

  • Barb_N on March 12, 2019

    This is a winner. There are several components that need prep, but this is the kind of dinner I love. The lemongrass and other flavors are not strong in the meatballs. The sauce (I used lime juice and half a serrano) ties it all together.

  • puddlemere on January 31, 2019

    Delicious. I've made similar recipes before, but usually with rice rather than rice noodles. I used some pad Thai style ready-to-eat rice noodles that I had in the pantry rather than vermicelli. I love the combo of the meatballs with the herbs and vegetables, but the real stars of this recipe are the fried shallots and the nuoc cham dressing. Will definitely make again.

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