100g dried vermicelli noodles
MEATBALLS
~250g vegan hamburger patty – I use two of the beyond meat brand burgers
1tbsp fish sauce
2tsp sugar
1/3 cup finely sliced spring onion
Two lemongrass stalks, finely diced
Salt and pepper
NUOC CHAM
3tbsp sugar
3tbsp fish sauce
2tbsp rice wine vinegar
2tbsp lime juice
1/3 cup water
1-2 birds eye chillis (depending how hot you want the noodles)
3 cloves garlic, minced
TOPPINGS
handful of bean sprouts
Lettuce leaves, torn up in to smallish pieces
1 carrot, julienned
Coriander, roughly chopped
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Place the vermicelli noodles in a bowl and cover with hot water. Leave for about five minutes to soften.
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While your noodles are steeping, Combine all the NUOC CHAM ingredients and set aside.
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Combine MEATBALL ingredients (with your hands is easiest) and form in to about 10 patties.
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Check on your noodles as they should be done. Give them a stir with a fork and check that they’re all softened. Pour in to a sieve and run cold water over them to stop them cooking more. Set aside
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Cook the meatballs in a pan over medium heat, flipping once browned on one side. Once cooked on both sides, turn off the heat and get ready to assemble.
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In a serving bowl, place the drained vermicelli noodles and all your toppings. You can mix these together or place them in their own sections on top of the noodles.
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Finally, top with the meatballs and pour the nuoc cham over everything. Then get straight to putting this in your gob. You’re gonna love it!