Pork Meatballs With Rice Vermicelli

• 9 oz rice vermicelli
• 3 cups bean sprouts
• 1 cup Thai basil or Vietnamese mint
• 1 lb ground pork
• 1/4 cup fish sauce
• 2 tbsp sugar
• 1 tbsp oil
• 1/3 cup roasted peanuts, chopped
• None None Lime wedges and dipping sauce, to serve

1. Cover vermicelli with hot water. Let stand for 10 mins, until soft. Drain, rinse under cold water then drain again. Mix in bean sprouts and three-quarters of basil or mint.
2. Meanwhile, combine ground pork, fish sauce and sugar in large bowl. Season to taste. Using wet hands, roll mixture into small balls. Thread onto bamboo skewers.
3. Heat oil in a large nonstick skillet on medium heat. Cook meatball skewers for 5 mins, turning, until brown all over and cooked through. Top vermicelli with meatballs and remaining herbs. Sprinkle with peanuts and serve with lime wedges and dipping sauce.

rice vermicelli, bean sprouts, basil, ground pork, fish sauce, sugar, oil, peanuts, dipping sauce

Taken from recipes-plus.com/api/v2.0/recipes/33731 (may not work)