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Lemongrass-Chicken Meatballs on Rice Vermicelli
- 1/4 cup granulated sugar
- 1/4 cup fish sauce (nam pla or nuoc mam)
- 1/4 cup distilled white or rice vinegar
- 4 cloves garlic, minced
- 1/2 carrot, shredded on the large holes of a box grater
- 2 Thai bird or serrano chiles, seeded and minced
- 10 ounces thin rice vermicelli
- 3 tablespoons vegetable oil
- 2 cloves garlic, chopped
- 6 scallions, white and green parts, thinly sliced
- 1 stalk lemongrass
- 1 pound ground chicken
- 1 1/2 tablespoons minced shallots
- 1 tablespoon fish sauce (nam pla or nuoc mam)
- 1 tablespoon cornstarch
- 1 Thai bird or serrano chile, seeded and minced
- 1 clove garlic, minced
- 1 teaspoon light brown sugar
- 1/2 teaspoon kosher salt
Directions:View on Epicurious
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