Vietnamese Meatballs with Nuoc Cham

My collection of recipes gathered from friends, family and the internet. I like finding whole food plant based recipes - plus traditional ethnic recipes and anything a bit unusual.

subheading: For the meatballs:

2 garlic cloves, peeled and crushed

1 shallot, peeled and finely chopped (50g)

30g coriander, leaves picked and stems finely chopped

10g mint leaves, finely chopped, plus a few extra leaves to serve

1½ tbsp fish sauce

1 tbsp caster sugar

Salt and ground white pepper

100g leftover cooked rice

500g pork mince

75ml vegetable oil, for frying

subheading: For the nuoc cham:

2 garlic cloves, peeled and roughly chopped

1 small red bird’s eye chilli, roughly sliced

1 large mild red chilli, roughly sliced

¼ tsp flaky sea salt

2 tbsp roughly chopped palm sugar, or caster sugar

2 tbsp lime juice

60ml fish sauce

60ml rice wine vinegar

subheading: To serve:

1 small iceberg lettuce, leaves separated

½ cucumber, thinly sliced (150g)

Note: Ingredients may have been altered from the original.

Directions at theguardian.com

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