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

  • shallots
  • carrots
  • cilantro
  • cucumbers
  • fish sauce
  • lemongrass
  • lettuce
  • limes
  • mint
  • canola oil
  • ground pork
  • white pepper
  • Thai chiles
  • rice vermicelli noodles
  • peanuts

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Notes about this recipe

  • Eat Your Books

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

  • 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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