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Vietnamese Caramelized Pork Meatball "Vermicelli" Bowls

Becky Winkler (meatballs and sauce adapted from Saveur)
  • 85 minutes
  • Serves 4 to 6

INGREDIENTS

2

large spaghetti squash

1

large carrot, peeled and julienned or spiralized

1

large seedless cucumber, peeled and julienned or spiralized

1/4 cup

toasted, chopped cashews

Sprigs of fresh cilantro and/or Thai basil

3 tbsp

honey

1 tbsp

raw sugar or coconut sugar

3 tbsp

Red Boat fish sauce

1 tsp

baking soda

2 lb

ground pork

1/4 tsp

freshly ground black pepper

2 cloves

garlic, finely minced

White parts of 2 scallions, finely minced

2 tbsp

Red Boat fish sauce

2 tbsp

unseasoned rice vinegar

2 tbsp

raw or coconut sugar

Juice of half a lime

Green parts of 2 scallions, thinly sliced

1

long red hot chile pepper, deseeded if desired, thinly sliced*