Ingredients:
MEATBALLS
• 12 oz Karana™ Mince
• 2 tbsp lemongrass, chopped
• 1 tbsp garlic, minced
• 2 tbsp coriander, finely chopped
• 1 tbsp sugar
• 1 tsp salt
• Pinch white pepper
VEGAN NOUC CHAM
• 2 cups vegetable broth
• 4 tbs sugar
• 1 tsp soy sauce
• 1 tsp mushroom powder
• 1 tsp bird chiles, finely
• chopped
• Lime juice of two lime
TO SERVE
• Vermicelli noodles
• Lettuce
• Cucumber, ribboned
• Carrot, ribboned
• Coriander
• Perrilla
• Mint
Preparation:
1. Combine all meatball ingredients in a bowl and refrigerate
for 1 hour.
2. Meanwhile prepare nouc cham and garnishes.
3. After an hour, form meatballs into 1 inch ball.
4. Heat a large skillet on medium-high heat.
5. Brown meatballs well, cover, lower heat and cook through
for 3 minutes. Cook to internal temperature of 70C.
6. Reduce broth with sugar to ½ cup. Add mushroom powder, chiles and soy and cool.
7. Add lime juice and adjust seasoning to taste. Broth can be made a day ahead and will last refrigerated for 1 week.
8. Prep lettuces, herbs, and noodles. Toss, place into four large bowls and top with warm meatballs.
9. Serve nouc cham, sliced chillis and extra limes on the side.