Updated: Apr 23
I got the idea for this dish from the photo that is shown here. I saw it on Pinterest and thought let’s see if I can back into the dish by just using the photo. The meatballs are Asian inspired, most likely using pork or other red meat. Well, I started to play with some ingredients using chicken, since we are longer permitted to eat red meat, and I came up with this recipe. It wasn’t until I sat down at the computer to type up my notes that I noticed the stamp on the photo. Well, I googled the stamp and found the source of the photo. It is a cooking Blog Pups with Chopsticks, I found the dish that is shown and the photo and the recipe and I came really close to Joyce recipe.
Check out her blog, there are a lot of wonderful recipes to explore – Enjoy
1 ½ Lb. Ground Chicken
¼ cup of rice flour
2 shallots, minced
3 cloves of garlic, minced
1 lime, zested and juiced
3 tablespoons fish sauce
2 tablespoons of freshly grated ginger
1 tablespoon ground lemongrass
1 tablespoon raw sugar
½ teaspoon cayenne pepper
1 package of rice noodles, prepared as instructed on package
1 English cucumber, thinly sliced
½ cup bean sprouts
A hand-full of cilantro, minced and stems removed
2 tablespoon rice vinegar
2 tablespoon olive oil
1 tablespoon of Sriracha sauce
1/2 cup hoisin sauce
1 tablespoon rice vinegar
In a large bowl place all the ingredients with the exception of the rice flour and chicken, whisk to combine. Now add chicken and using your hands to combine the ingredients. Next, add the rice flour, combine well with hands. Let sit for 15 minutes, if the meat is still loose add a bit more rice flour. Roll into 1-inch meatballs.
Place about ½ inch of oil into a deep skillet over medium-high heat, once oil starts to shimmer start cooking the meatballs in batches, about 5 to 7 minutes, they should be golden brown on all sides.
Place rice noodles in a bowl, whisk together the 1 tablespoon of rice vinegar and olive oil, pour on the noodles, add in cilantro leaves and toss to coat. Divide into serving bowls and add cucumber and sprouts to each bowl. Place meatballs on top.
Whisk together the sriracha, hoisin sauces with the rice vinegar. Place in a nice serving bowl and let your guests add as little or as much of the sauce they like to the dish.