Vietnamese rice bowl with pork meatballs
Amazing
Servings 4 people
Ingredients
Meatballs
- 500 g pork mince
- 1 small onion very finely chopped
- ½ red pepper very finely diced
- 1 stick lemongrass — tender inner part only minced very finely
- 1 clove garlic
- 1 tbsp soy sauce
- 1 tsp fish sauce
- ½ tsp sugar or honey
- Black pepper
- Small handful chopped fresh herbs coriander / mint / thyme — whatever you’ve got
- 2 tbsp breadcrumbs or crushed crackers / oats
Rice
- 400 g Jasmine Rice
For the Bowl
- 1 Mango diced
- 1 handfull Mange Tout Blanched
- 1 avocado ripe but not soft! diced
- 8 Cherry Tomatoes each quartered
- 1 bunch spring onions sliced on the diagonal
- ½ Red Pepper finely diced
Sauce
- 4 tbsp fish sauce or soy
- 2 tbsp lime juice or vinegar
- 2 tsp sugar or honey
- 4 tbsp water
- chilli if you like
Topping
- 2 tbsp unsalted peanuts chopped
- 1 tbsp Sesame seeds
Instructions
Meatballs
- Mix everything together thoroughly with your hands. Then roll into walnut-size meatballs (you’ll get about 16–18).
- Stick in fridge for a few hours
Rice:
- 400g rice, 600ml water, pinch salt
- Bring to boil → lid on → lowest heat → 12 minutes
- Turn off → rest 10 minutes (important).
Sauce:
- 4 tbsp fish sauce ,2 tbsp lime juice ,2 tsp honey,4 tbsp water,chilli
Topping
- Toast the chopped peanuts and sesame seeds in a dry frying pan … if you turn your back the sesame seeds WILL burn
Meatballs and Sauce
- Fry the meatballs in batches in olive oil. Put them in the oven to finish … 63 ℃ is target temperature
- Whilst they come to temperature, add teh sauce to the same frying pan (lower temp obviously) and cook for a few minutes.
Assemble Bowls
- Quickly toss the meatballs in the sauce on the pan for a couple of minutes
- In each bowl add Rice; then Meatballs and Sauce; then Mango and Avocado; tomatoes and peppers and then spring onions.Sprinkle with the peanuts and sesame seeds
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