This dish for pork meatballs and rice noodle salad is full with praiseworthy details. Now let’s start with the flavorful meatballs, which are bursting with sweetness from the hoisin sauce and spice from the serrano chilies and chili-garlic sauce. Next, for a time-saving and effortless cleanup method, the meatballs are broiled rather than seared in a skillet. The Chile and condiments serve a dual purpose by adding flavour to the rice noodle salad dressing. Your taste buds will be delighted by the recipe’s ample dose of heat, which is precisely the correct amount of spicy, especially when paired with cool veggies like cucumber, carrots, and lettuce.
Components
- 4 large serrano chiles
- 2 lb. ground pork
- 1/2 cup hoisin sauce, divided
- 3 tsp. chili-garlic sauce (such as Huy Fong), divided
- 2 1/4 tsp. kosher salt, divided
- 1 1/4 tsp. freshly ground black pepper, divided
- 2 Tbsp. fresh lime juice (from 2 limes)
- 7 Tbsp. vegetable oil. divided
- 1 8.8-oz. pkg. vermicelli rice noodles
- 2 large carrots, peeled and cut into matchsticks (about 1 1/2 cups)
- 3 cups roughly chopped iceberg lettuce
- 1 cup halved and thinly sliced English cucumber (from 1 cucumber)
- Fresh cilantro leaves and chopped unsalted roasted peanuts, for topping
Meatballs and Rice Noodle Salad – Directions
1. Slice 1 Chile thinly and set aside. Remove the stems and roughly chop the remaining 3 chilies, yielding about 5 tablespoons.
2. In a big bowl, stir together pork, 1/4 cup hoisin, 2 teaspoons chili-garlic sauce, 2 teaspoons salt, 1 teaspoon pepper, and 3 tablespoons finely chopped chiles. Form into 24 somewhat bigger-than-golf-ball-sized balls. Transfer to a large rimmed baking sheet, cover loosely, and chill.
3. In a medium bowl, whisk together the lime juice, remaining 1/4 cup hoisin, 1 teaspoon of chili-garlic sauce, 1/4 teaspoon each of salt and pepper, and 2 teaspoons of finely chopped chiles. Whisk in 6 tablespoons oil gradually.
4. Prepare rice noodles as directed on the package. Rinse for five to ten seconds under cold water. After thorough draining, move to a big basin. Toss with the remaining 1 tablespoon oil and 1/2 cup dressing.
5. Adjust oven rack to be 8 inches from heat and preheat broiler. Meatballs should be broiled for 10 to 15 minutes, or until browned and a thermometer placed into the meatballs reads 160°F.
6. Gently combine the noodles with the thinly sliced Chile, carrots, lettuce, and cucumber. Add meatballs on top. Sprinkle the remaining dressing over top, then add the peanuts and cilantro.