Rice Noodle and Meatball Salad Bowl

Ingredients:

Rice noodle salad

• 225 g rice noodles (ban)
• 1/2 cup peanut butter
• 4 shallots, thinly sliced
• 6 green onions, sliced ​​diagonally across
• 2 cups thinly sliced ​​crisp lettuce (such as romaine or iceberg lettuce)
• 2 cups bean sprouts (washed and dried thoroughly)
• 1 medium cucumber, peeled, halved lengthwise and thinly sliced
• 1 cup chopped fresh mint leaves
• 1 cup chopped fresh cilantro leaves
• 1/2 cup finely chopped unsalted roasted peanuts
• 1 serving Vietnamese BBQ Pork Meatballs (see recipe) BBQ meatballs), heat and cut into thin circles
• Nuoc Cham Dipping Sauce (see recipe below)

Nyoc cham dipping sauce

• 2 small cloves of garlic, minced or crushed
• 1 small fresh red chilli, seeded and finely chopped
• 2.5 tbsp. sugar
• 2 tablespoons fresh lime juice
• 1/4 tbsp. rice vinegar
• 1/4 cup Vietnamese fish sauce (Nuong nam)
• 1/4 cup water
• 1-2 tbsp finely grated carrots

Preparation:

1. Prepare rice noodles, according to package directions, and transfer to a sieve to drain thoroughly. Rinse under cold running water. Drain thoroughly before using. (The noodles can be cooked up to 2 hours before serving.)
   
   In a small skillet over high heat, heat the peanut oil and add the shallots. Cook, stirring frequently, until the shallots are golden brown and crispy. Transfer to a paper towel-lined plate. Reduce the heat to low and drain all the oil from the skillet, reserving only 2 tablespoons.
   
   Add the chopped green onions to the pan and cook, stirring constantly, until softened but not browned, about 1 minute. Transfer the green onions to a small bowl and let cool to room temperature.
2. Evenly distribute the drained noodles, lettuce leaves, bean sprouts, and cucumber among 6 deep soup bowls. Top with meatballs, mint leaves, and cilantro. Sprinkle with peanuts, crispy shallots, and fried green onions. Drizzle generously with Nuoc Cham sauce and serve immediately, garnished with chopsticks and more Nuoc Cham sauce in a separate bowl.
   
   Nuoc Cham Dipping Sauce: In a mortar and pestle, crush the garlic, chili pepper, and sugar until a smooth paste forms. Add the lime juice, vinegar, fish sauce, and water and stir. Add the carrots and serve immediately, or refrigerate in a sealed, nonreactive container for up to 2 days.