- Prep time 30 minutes
- Total time 55 minutes
- Portion size 4 servings
Ingredients
Method
Preheat oven to 425°F; lightly grease baking sheet. In large bowl, mix pork, green onions, garlic, lemongrass, fish sauce and maple syrup. Season with pepper. With wet hands, shape mixture into balls, about 2 tbsp at a time. Transfer to prepared baking sheet.
Bake until meatballs are no longer pink inside, 20 to 25 minutes. (Make-ahead: Can be stored in airtight container and frozen for up to 3 months.)
Meanwhile, cook vermicelli according to package directions. Drain and rinse under cold water; drain again.
Divide vermicelli, lettuce and meatballs among 4 bowls. Top with carrot, cucumbers and snow peas. Garnish with mint and cilantro. Drizzle with Vietnamese-Style Sauce. Sprinkle with roasted peanuts, and Thai bird’s-eye pepper, if using.
Did you know?
This bowl is inspired by bun cha, a favourite street food dish from Hanoi, Vietnam. Change it up by replacing the meatballs with grilled chicken, marinated tofu or sautéed beef strips.
Nutritional facts PER SERVING
- Iron 3.2 mg
- Fibre 5 g
- Sodium 915 mg
- Sugars 12 g
- Protein 31 g
- Calories 625
- Total fat 24 g
- Cholesterol 80 mg
- Saturated fat 7 g
- Total carbohydrate 71 g
