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Instructions |
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Heat 2 tsp olive oil until hot. Add lemongrass,
ginger and white of scallion. Cook and stir
frequently 2-3 minutes. Set aside to cool. These
are the aromatics.
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Place ground meat, flour, half hoison sauce and
half aromatics in large bowl and knead to
combine. form 14-16 meatballs. Heat in 2 tsp
olive oil on med-high heat for 5-7 minutes,
turning occasionally. Set cooked meatballs
aside. Leave fond in pan.
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Cook noodles 4-5 minutes. Drain and rinse under
cold water.
Add radish and celery in pan with fond. Season
with salt and pepper. Add remaining aromatics
and 2 lime wedge juices. Stir 1 minute.
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Add meatballs, remaining hoison sauce and 1 cup
water to pan and bring to boil. Simmer 3-4 minutes
and remove from heat. Serve over top noodles.
Garnish with scallion and remaining lime wedges.
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Originally Submitted
12/30/2016
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