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1
Prepare the rice vermicelli according to package directions and transfer to a colander to drain.
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2
Rinse well with cold running water.
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3
Drain thoroughly before using.
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4
(The noodles may be prepared up to this point 2 hours ahead of serving.)
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5
In a small skillet heat the peanut oil over high heat and add the shallots.
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6
Cook, stirring frequently, until golden brown and crispy.
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7
Transfer to a paper lined plate to drain.
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8
Reduce the heat to low and remove all but 2 tablespoons of the oil from the pan.
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9
Add the chopped green onions to the skillet and cook, stirring constantly, until soft but do not allow to brown, about 1 minute.
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10
Transfer green onions to a small bowl and set aside to cool to room temperature.
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11
Divide the drained vermicelli, lettuce, bean sprouts, and cucumber evenly among 6 deep soup bowls.
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12
Top with the meatballs, spearmint leaves, and cilantro.
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13
Garnish with the peanuts, crispy shallots, and sauteed green onions.
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14
Drizzle generously with Nuoc Cham Sauce and serve immediately, with chopsticks and more Nuoc Cham sauce on the side.
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15
In a small bowl combine the pork, shallots, garlic, sugar, fish sauce and pepper.
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16
Stir to combine well, cover, and refrigerate for at least 1 hour and up to overnight.
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17
Transfer to the freezer for 30 minutes, or until the mixture is partially frozen.
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18
Place the rice in a small skillet and heat over medium-high heat, stirring constantly, until rice is toasted, golden brown and fragrant.
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19
Transfer to a plate to cool.
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20
When cool, place rice in a coffee grinder and process to a fine powder.
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21
Measure 3 tablespoons of the powder and set aside.
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22
Save any remaining powder for another purpose or discard.
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23
Transfer the partially frozen meat mixture to a food processor and process to a completely smooth but stiff paste.
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24
Add the pork fat to the processor and process until smooth or finely chopped.
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25
Add the roasted rice powder and pulse several times to combine the mixture.
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26
Do not over process or the mixture will become sticky.
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27
Preheat a grill to medium-low.
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28
Transfer the meat mixture to a small bowl.
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29
Lightly oil your hands.
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30
Divide meat mixture into heaping 1 1/2 tablespoonfuls and roll each into a smooth ball.
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31
Recoat your hands with oil as necessary.
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32
Thread the meatballs onto the bamboo skewers, fitting as many as you can on each skewer.
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33
Coat the grill lightly with oil and grill the skewered meatballs, turning occasionally, until cooked through, 20 to 30 minutes.
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34
Serve warm or at room temperature.
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35
Combine the garlic, chile and sugar in a mortar and pound with a pestle to a fine paste.
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36
Add the lime juice, vinegar, fish sauce and water and stir to blend.
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37
Stir in the carrot and serve immediately or refrigerate, covered and in a non-reactive container, for up to 2 days.
