Pork Meatballs With Rice Vermicelli

1. 1

   Cover vermicelli with hot water. Let stand for 10 mins, until soft. Drain, rinse under cold water then drain again. Mix in bean sprouts and three-quarters of basil or mint.

2. 2

   Meanwhile, combine ground pork, fish sauce and sugar in large bowl. Season to taste. Using wet hands, roll mixture into small balls. Thread onto bamboo skewers.

3. 3

   Heat oil in a large nonstick skillet on medium heat. Cook meatball skewers for 5 mins, turning, until brown all over and cooked through. Top vermicelli with meatballs and remaining herbs. Sprinkle with peanuts and serve with lime wedges and dipping sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.