Bún chả

Ingredients

• 1 lb. ground pork ($4.49)
• 3 cloves garlic, finely chopped ($0.24)
• 1/4 cup chopped shallot ($0.68)
• 4 Tbsp minced lemongrass ($0.60)
• 2 Tbsp honey ($0.24)
• 1 Tbsp fish sauce ($0.23)
• 1 tsp salt ($0.05)
• 1/4 tsp pepper ($0.02)
• 2 Tbsp cooking oil ($0.08)
• 1/4 cup lime juice (about 2 limes) ($1.20)
• 3/4 cup water ($0.00)
• 3 Tbsp fish sauce ($0.68)
• 1 Thai red chili pepper ($0.10)
• 1 clove garlic, minced ($0.08)
• 2 Tbsp sugar ($0.02)
• 1 carrot, thinly sliced ($0.16)
• 8 oz. rice vermicelli noodles ($2.99)
• 1 head butter lettuce ($1.59)
• 1 handful fresh mint ($2.19)
• 1 carrot, sliced ($0.16)
• 1/2 cucumber, sliced ($0.50)

Instructions

1. For the Meatballs:
2. Chop the garlic and shallots, and mince the lemongrass.
3. In a large mixing bowl, mix together the pork, fish sauce, salt, pepper, honey, lemongrass, shallots, and garlic. Set the mixture aside for 1 to 2 hours in the fridge.
4. Shape the mixture into small meatballs (about 20 meatballs), and then gently flatten them a bit.
5. In a large skillet over medium heat, heat the oil and add the meatballs in a single layer. Cook the meatballs until they are golden and caramelized, around 2 to 3 minutes per side. Set the cooked meatballs aside.
6. For the Sauce:
7. Whisk the sauce ingredients together and adjust to your tastes. Optional: heat the water and whisk the sugar in to dissolve before adding the rest of the ingredients.
8. For the Bowls:
9. Prepare the vermicelli noodles according to package instructions (usually cook 2-3 minutes in a pot of boiling water).
10. Serve the noodles with the meatballs along with a handful of lettuce, mint, carrots, and cucumbers with the nuoc cham on the side.