1 pound of ground American lamb
2 tablespoons lemongrass, finely chopped
1 shallot, finely chopped
2 garlic cloves, finely chopped
1 teaspoon ginger, finely chopped
1-2 teaspoons jalapeno pepper, finely chopped
1 1/4 teaspoons kosher salt
1/4 teaspoon Chinese Five-Spice
1/4 teaspoon pepper
Nuoc Cham Dressing:
1/4 cup fresh lime juice
1 tablespoon fish sauce
2 tablespoons water
1 tablespoon sugar (or honey)
1 red chile – medium spicy, thinly sliced
8 ounces rice noodles (cooked to directions)
1 red bell pepper
1 English cucumber
1/4 head purple cabbage
1 lime, cut into wedges
Place all meatball ingredients in a medium bowl. With a wet hand, mix to combine. Form 16 balls, set aside.
Heat 1-2 tablespoons oil in a skillet over medium heat. Add meatballs, being careful not to overcrowd, lightly browning on all sides. Once brown, turn heat down to low and continue cooking until cooked through (approximately 10-15 minutes).
Place on paper towel lined plate, and blot. Assemble bowls dividing noodles, veggies, meatballs, fresh herbs, and lime wedges. Spoon dressing over top of noodles and veggies, and serve immediately.
Other optional toppings: avocado, grated carrots, basil, cilantro, peanuts.