Vietnamese Meatball Bowls

For meatballs:

ground pork

lemongrass paste (or you can buy a jar of sliced lemongrass and mince it up really fine)

garlic cloves, chopped

sriracha

liquid aminos (or substitute soy sauce or fish sauce)

cornstarch

For rice:

cauliflower rice (buy it already riced or place one head of cauliflower florets in your food processor and pulse it just until it's like rice)

turmeric

sea salt and black pepper,

scallions, sliced

vegetable or chicken broth

For the bowls:

fresh mint leaves, roughly chopped (I like about 2 Tbs for each bowl)

fresh cilantro leaves, roughly chopped (I like about 1 Tbs for each bowl)

pappadew peppers, sliced (as many as you like)

fresh pea pods or snap peas (as much as you like), briefly sauteed or steamed (they should still be crisp)

hot red pepper, sliced (or more if you like things spicy)

limes, zested and cut into wedges

jar of pickled vegetables (I used pickled ginger carrots, but there are so many awesome varieties available).