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Ingredients

  • 500g beef mince
  • 1/3 cup (80ml) fish sauce
  • 2 tablespoons sugar
  • 1 garlic clove, finely chopped
  • 250g Chang's Rice Noodles (vermicelli)
  • 100g bean sprouts, tailed
  • 2 cups mixed herbs (see tip)
  • 1/3 cup (45g) roasted peanuts, chopped
  • Dipping sauce:
  • 2 garlic cloves
  • 1 red chilli, chopped
  • 1 tablespoon sugar
  • 1/3 cup (80ml) fish sauce
  • juice and pulp of ½ lime

Grilled meatballs with vermicelli

By Suzanne Gibbs
  • Serving size: Serves 4
  • Cooking time: Less than 30 minutes
Method

1. To make dipping sauce, pulse garlic, chilli and sugar in a food processor until fine. Add fish sauce, lime and 1/3 cup water.

2. Combine mince, fish sauce, sugar, garlic and pepper. Shape into balls and thread onto skewers. Brush with oil and cook under a hot grill for 6-7 minutes, turning, until cooked through.

3. Meanwhile, prepare noodles according to packet directions. Drain and divide between serving bowls. Serve noodles with meatballs, bean sprouts, herbs, peanuts and dipping sauce.

Tip: the best herb combination for this salad is Thai basil, Vietnamese mint and garlic chives, but regular basil, mint and chives will also taste terrific if you prefer.

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