|2 servings||calories per servings 600||protein serving 29 g||carbs per serving 70 g||total fat per serving 25 g|
This dish is based loosely on a Vietnamese favorite, nem nuong, where Nem can be translated as “meatball” and nuong can be translated as "grilled". Traditionally the grilled meat is placed alongside noodles, herbs, veggies, and rice for people to fold together into packets with lettuce leaves or rice paper. You can opt to eat the noodles, green beans and carrots on the side if you prefer; this dish is delicious either way!
|Nutrition Facts||/ Per Serving|
|Total Fat||25 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||70 g|
|Dietary Fiber||9 g|
Fill a medium saucepan half full with about 6 cups water, and stir in 1/2 teaspoon kosher salt. Place pan over high heat. This is your pasta cooking water. Fill a small saucepan half full with about 3 cups water. Stir in 1/4 teaspoon of kosher salt, and place pot over high heat. This is your vegetable cooking water.
Prepare your mise en place: Finely chop green onions, keeping white and green parts separate. Separate lettuce into leaves. Trim tips from snap beans, and cut into beans 2-inch lengths. Cut carrots into 1/4-inch dice.
When the water in the smaller pot is boiling, add snap beans and carrots.Cook just until the beans are tender, 1-2 minutes. Drain well. Return to empty saucepan, add 1 tablespoon onion greens,tamari and 1/2 teaspoon cooking oil. Toss well. Taste and adjust seasoning as desired.
When water in the larger pot boils, add pasta. Cook, stirring occasionally, until tender but not mushy, 5-6 minutes. Drain pasta, and rinse in cool water. Return pasta to pot, add sesame oil and toss well.
While pasta cooks, in a large bowl combine pork, green onion whites, sugar, fish sauce, 1/2 teaspoon cooking oil, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir to combine thoroughly. Divide the ground pork into 16 even pieces. Roll each piece into a ball.
Heat a skillet over medium-high heat. Add 1 teaspoon cooking oil. When the oil is shimmering, carefully add the meatballs. Cook undisturbed until browned on bottom, 1-2 minutes. Turn each meatball and cook 1 minute more, then shake the pan to shift the meatballs. Cook, gently shaking the pan, until all the meatballs are browned all over, firm, and cooked through, about 1 minute more.
Remove skillet from heat, and gently stir in half of the My Sweet Hottie sauce. Cover, and set aside to keep warm. Arrange lettuce leaves, noodles, remaining My Sweet Hottie sauce, remaining green onion greens, and bean and carrot salad in bowls at the table.
To serve, place 2 meatballs and a small tangle of noodles on a lettuce leaf, sprinkle with remaining chopped green onions and drizzle with some My Sweet Hottie sauce. Roll or fold lettuce into a packet, and eat out of hand, enjoying the green bean salad on the side or mixing it with the noodles as you go. Enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...