- Heat the rice vinegar and sugar in a small pan over medium heat, stirring until the sugar has dissolved, then cool completely.
- Shave carrot lengthways into ribbons with a vegetable peeler, then cut into fine matchsticks. Add carrot, to the vinegar mixture and chill for at least 2 hours or overnight.
- Preheat oven to 220C (200C fan-forced). Place all meatball ingredients in a large bowl and mix well to combine. Using a small amount of vegetable oil to grease your hands, roll tablespoons of the pork mixture into balls and place in a large ovenproof dish. Drizzle the remaining oil over the top of the meatballs and cook for around 15 minutes, or until cooked through. Also, place the spring rolls in at the same time and cook according to packet instructions.
- To make the dressing, combine all the ingredients in a clean glass jar and shake until the sugar is mostly dissolved.
- To serve, divide all the ingredients into 4 bowls or plates. Mix each serve well, before enjoying your delicious ginger pork meatball rice vermicelli bowls.
Ginger Pork Meatball Rice Vermicelli Bowls
Recipe by Iron Chef Shellie
Serves 4. You can use store-bought spring rolls, or if you have your own tasty recipe, you can also create your own.
Ingredients
- 2 medium sized carrots
- 1 cup rice vinegar
- 1/2 cup caster sugar
- 400g cooked vermicelli noodles
- 200g store bought frozen spring rolls
- 1 bunch coriander, leaves picked
- 1 bunch mint, leaves picked
- Ginger Pork Meatballs:
- 400g pork mince
- 1/4 cup panko breadcrumbs
- 1 clove garlic, minced
- 1 tbsp ginger, minced
- 1 tsp sesame seeds
- 1 tsp sesame oil
- 1 spring onion, finely chopped
- 1 egg, lightly beaten
- sea salt and cracked black pepper
- 1 tbs vegetable oil
- Ginger Nuoc Mam Dressing
- 100ml lime or lemon juice
- 1 tbsp fish sauce, or to taste
- 2 tbsp caster sugar
- 1 cloves garlic, finely chopped
- 1 tsp ginger, minced
- 1 small red chilli, finely chopped
