Vietnamese Vermicelli Noodle Bowls with Meatballs and Nuoc Cham

Ingredients

• 12 pound ground pork or ground turkey(900g)
• 20.25 cup fresh basil(6g)
• 32 teaspoon dried basil(2g)
• 46 garlic cloves(18g)
• 52 green onions(30g)
• 62.25 tablespoon fish sauce(36g)
• 71 tablespoon sweet Thai chili sauce(15g)
• 83.5 tablespoon coconut sugar(42g)
• 91 tablespoon cassava flour(10g)
• 101 teaspoon pepper(2g)
• 110.5 teaspoon salt(3g)
• 122 teaspoon tallow or coconut oil(8g)
• 134 tablespoon rice vinegar(60g)
• 140.5 cup water(120g)
• 153 tablespoon lime juice(45g)
• 168 ounce vermicelli noodles(225g)
• 171 carrot(60g)
• 181 cucumber(120g)
• 192 cup lettuce(60g)
• 200.25 cup cilantro(4g)
• 210.25 cup mint leaves(4g)

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2In a large bowl, combine ground pork or turkey, basil, garlic, green onions, fish sauce, sweet Thai chili sauce, coconut sugar, cassava flour, pepper, and salt.
3. 3Form mixture into 1- to 2-inch meatballs.
4. 4Heat tallow or coconut oil in a large skillet over medium heat.
5. 5Brown meatballs on all sides in batches.
6. 6Transfer browned meatballs to a baking sheet.
7. 7Bake meatballs for 15 minutes. Remove from oven.
8. 8Prepare Nuoc Cham sauce: In a jar, mix fish sauce, rice vinegar, coconut sugar, water, garlic, and lime juice.
9. 9Cook vermicelli noodles according to package instructions. Drain and set aside.
10. 10Assemble bowls: Place cooked vermicelli noodles in bowls. Top with meatballs, sliced carrot, cucumber, lettuce, cilantro, and mint leaves.
11. 11Drizzle Nuoc Cham sauce generously over the bowls before serving.