Vermicelli Salad Bowl With Vietnamese Bbq Pork Meatballs Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

4 ounces pork fat, cubed

1/2 cup peanut oil

1 medium cucumber, peeled, halved lengthwise, and thinly sliced

1 1/4 teaspoons freshly ground black pepper

2 small garlic cloves, minced or crushed

Nuoc Cham Sauce, recipe follows

1 cup fresh cilantro leaves, shredded

1/2 cup finely chopped unsalted roasted peanuts

4 shallots, thinly sliced

3 tablespoons minced garlic

2 cups bean sprouts, rinsed well and patted dry

1 cup fresh spearmint leaves, shredded

1/4 cup water

6 to 8 (8-inch) bamboo skewers, soaked in warm water for at least 30 minutes

1 small fresh red chile pepper, seeded and minced

4 teaspoons sugar

1 recipe Vietnamese BBQ Pork Meatballs, recipe follows, warmed and thinly sliced

2 cups thinly sliced crispy lettuce, such as romaine or iceberg

1 1/2 pounds lean pork meat, such as loin, trimmed of any gristle or membranes and cut into small dice

1/2 pound rice vermicelli (bun)

2 1/2 tablespoons Vietnamese fish sauce (Nuoc Nam)

2 1/2 tablespoons sugar

1/4 cup rice vinegar

2 tablespoons fresh lime juice

6 green onions, sliced crosswise on the diagonal

Vegetable oil

5 tablespoons short grain glutinous rice, such as sushi rice

1/2 cup finely chopped shallots

1/4 cup Nuoc Nam (Vietnamese fish sauce)

1 to 2 tablespoons finely shredded carrot

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