Salad with Rice Vermicelli and Ground Pork Meatballs

Ingredients:

• 200g rice vermicelli
• 300g ground pork
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp soy sauce
• 1 tbsp vegetable oil
• 1 small cucumber, sliced
• 1 small carrot, peeled and julienne
• 1 small red onion, thinly sliced
• 2 cups fresh lettuce, torn into bite-sized pieces
• 2 tbsp fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions:

1. Boil the rice vermicelli in a pot of salted water for 2-3 minutes, or until cooked. Drain and rinse under cold water. Set aside.
2. In a large mixing bowl, add the ground pork, salt, black pepper, and soy sauce. Mix until well combined. Form the pork mixture into small meatballs, about 1-inch in size.
3. In a large frying pan, heat the vegetable oil over medium-high heat. Add the pork meatballs and cook for 8-10 minutes, or until browned and cooked through, turning occasionally.
4. Assemble the salad by dividing the lettuce, cucumber, carrot, and red onion onto 4 plates. Top each plate with cooked rice vermicelli and pork meatballs. Garnish with fresh cilantro and a lime wedge.

Verdict:

This salad is a perfect blend of textures and flavors, with tender pork meatballs and chewy rice noodles complemented by fresh vegetables and zesty lime. The soy sauce and black pepper also add a nice depth of flavor to the meatballs. It’s a quick and easy recipe that’s perfect for a light lunch or dinner.

Serving Suggestions:

Serve with a side of chili sauce for an added kick. You can also try pairing this salad with a light and refreshing white wine, such as a Pinot Grigio or Sauvignon Blanc.