2tablespoonslemongrass paste(or if using fresh, two tablespoons smashed and finely chopped)
1tablespoonsKosher salt
1teaspoongranulated sugar
1teaspoonlime zest
1stalk green onionfinely chopped
3clovesgarlicfinely minced
Kosher salt
For the dipping sauce:
½cup(118ml)water
3tablespoonsfresh lime juice
2tablespoonsgranulated sugar
2teaspoonsrice vinegar
3tablespoonsfish sauce
2-3teaspoons(2teaspoons)sambal oelek(or more if you like it spicy)
Small handful matchstick carrots
For the remainder of the dish:
2ounces(57g)cooked rice vermicelli noodles
12-15butter lettuce bibbs
Fresh mint leavesfor garnish
Instructions
In a large bowl, mix together all the ingredients for the meatballs (minus the lettuce). Cover and put in the refrigerator for at least one hour. It can marinate up to 24 hours, as well.
While the pork is marinating, make the dipping sauce and set aside.
Additionally, cook the rice vermicelli noodles according to the package instructions, drain, and let cool at room temperature.
Once the pork has finished marinating, form into meatballs with a medium cookie scoop or eyeball the size with your hands (about two tablespoons worth of meat).
Place a large skillet over medium high heat. Add the oil to the skillet once the skillet has heated up then add the meatballs in batches. You don't want to overcrowd the skillet.
Brown all sides then cook until meatball is cooked through, about 5-7 minutes. Remove and repeat until all meatballs are cooked.
To assemble, take a bibb of lettuce then place a little amount of noodles into the lettuce cup. Add two meatballs then drizzle sauce on top. Repeat until all lettuce cups have been used and no more meatballs remain.