Vietnamese Xiu Mai Bun

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For The Dressing: Whisk together vinegar, fish sauce, sugar, lime juice, garlic and red pepper flakes in small bowl; set aside.
  • To make the meatballs, mix the pork, one tablespoon of sugar, black pepper, soy sauce, minced garlic and salt. Form into small meatballs.
  • Heat a frying pan and brown the meatballs. When they are fully browned, remove from the pan. Don't clean out the pan. In the same pan, add the remaining 2 tablespoons of sugar and the remaining 1/4 cup of water. Stir to dissolve, then allow it to cook on high without stirring until it becomes very browned and bubbly. This is caramel. Add the final 1 cup of water and stir to combine. Return the meatballs to the pan and cook in the caramel sauce for 15 minutes, stirring occasionally to coat.
  • Meanwhile, chop the peanuts, cilantro, cucumber, scallions and lettuce. Grate the carrots with a box grater.
  • Place the noodles in large flat bowls first, arrange the meatballs along with the rest of the ingredients around the noodles in the bowl. Serve with Sriracha.
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