Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables
- January 2016
- Serves 4
- Hands-on time 1 hour
Lemongrass, garlic and lime all contribute to the powerful flavour of this Vietnamese pork meatball recipe.
- Dairy-free recipes
- 12.7g (4.6g saturated)
- 23.3g (22.2g sugars)
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Make the meatballs up to￼ 48 hours in advance, without frying, then chill, covered. Or freeze on trays, then bag up and store in the freezer for up to 1 month. Defrost before continuing.
Make the pickling liquid up to 48 hours in advance and keep chilled. The pickled veg can be made 4-6 hours ahead; keep in an airtight container. Make the glaze up to 24 hours ahead; keep covered somewhere cool.
￼This recipe is a version of the Vietnamese dish bun cha, a bowl of noodles served at room temperature with meat or tofu and veg. It’s not tricky, though it takes a bit of prep. If you wish, you can leave out any of the elements you don’t fancy
What's the perfect wine match?
Our friends at Majestic Wine recommend Valpolicella Classico Cantina di Negrar. The key to the best Valpolicella is intense fruit and a beguiling freshness. This has both in spades, which means it’ll stand up against the meatballs without clashing with spice.£9.99 | Buy Now See all Italian Reds
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