Vietnamese Noodle Bowl
Vietnamese Noodle Bowl
Prep Time: 35 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 45 minutes minutes
Servings: 5
Lemongrass Chicken Meatballs
- 1 pound ground chicken
- 1 stalk lemongrass (bottom 5 inches only) smashed with rolling pin, then minced
- 1/4 cup chopped shallots
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fish sauce
- 2 garlic cloves, chopped
- 1 tablespoon vegetable oil
- 1 teaspoon sugar
- 1/2 teaspoon ground white pepper
Meatball Sauce
- 1 lemongrass stalk, minced
- 1/4 cup fresh lime juice
- 1/4 cup fish sauce
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons coarsely grated carrot
- 4 teaspoons golden brown sugar
- 2 teaspoons minced green Thai chile or serrano chile with seeds
- 2 tablespoons vegetable oil
- 1 small Persian cucumber, thinly sliced
Pickled Radish
- 1 cup radish
- 1/2 cup rice wine vinegar
- 2 tablespoons sugar
Other Ingredients
- 1 tablespoon toasted sesame seeds
- 1 cup cooked rice noodles
- 1 head butter lettuce, leaves separated
- 2 Fresh mint and cilantro for garnish
Chill chicken in freezer while making lemongrass paste. Combine lemongrass, 1/2teaspoon salt, and remaining ingredients in processor; pulse until paste forms.Add chicken; pulse to blend. Shape into 24 balls (each about 1 tablespoonful).Place on rimmed baking sheet. Cover; chill at least 1 hour and up to 1 day.
Cut bottom 3 inches from lemongrass. Smash with rolling pin, then mince.Measure 1 tablespoon and place in small bowl (reserve the rest for another use).Add lime juice, fish sauce, cilantro, carrot, sugar, and chile to bowl; whisk untilsugar dissolves.
Heat oil in large skillet over medium heat. Add meatballs; brown until cookedthrough, turning occasionally, about 15 minutes. Transfer to 1 side of largeplatter.
Arrange lettuce leaves in a bowl. Top with rice noodles, meatballs, pickled radish, sauce, fresh cilantro, mint and sesame seeds.