Lemongrass Pork Meatballs & Vermicelli Bowls Lemongrass Pork Meatballs & Vermicelli Bowls

Photography, Tango

  • Prep time 30 minutes
  • Total time 55 minutes
  • Portion size 4 servings



Preheat oven to 425°F; lightly grease baking sheet. In large bowl, mix pork, green onions, garlic, lemongrass, fish sauce and maple syrup. Season with pepper. With wet hands, shape mixture into balls, about 2 tbsp at a time. Transfer to prepared baking sheet. 

Bake until meatballs are no longer pink inside, 20 to 25 minutes. (Make-ahead: Can be stored in airtight container and frozen for up to 3 months.) 

Meanwhile, cook vermicelli according to package directions. Drain and rinse under cold water; drain again. 

Divide vermicelli, lettuce and meatballs among 4 bowls. Top with carrot, cucumbers and snow peas. Garnish with mint and cilantro. Drizzle with Vietnamese-Style Sauce. Sprinkle with roasted peanuts, and Thai bird’s-eye pepper, if using. 

Did you know?

This bowl is inspired by bun cha, a favourite street food dish from Hanoi, Vietnam. Change it up by replacing the meatballs with grilled chicken, marinated tofu or sautéed beef strips.

Nutritional facts PER SERVING

  • Iron 3.2 mg
  • Fibre 5 g
  • Sodium 915 mg
  • Sugars 12 g
  • Protein 31 g
  • Calories 625
  • Total fat 24 g
  • Cholesterol 80 mg
  • Saturated fat 7 g
  • Total carbohydrate 71 g
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Lunch & Dinner

Lemongrass Pork Meatballs & Vermicelli Bowls