Lemongrass Chicken Meatball Vermicelli Bowls

Serves: 4

Ingredients

Meatballs

500g chicken mince

2 tbsp fresh lemongrass (or paste, see note)

1 tsp freshly grated ginger

3 spring onions, finely chopped (reserving some greens for garnish)

2 tsp soy sauce

2 tsp sweet chilli sauce

1 tsp rice wine vinegar

1 cup panko breadcrumbs

Sauce

1 1/2 tbsp sweet chilli sauce

1 tbsp fish sauce

1 tbsp lime juice

1/2 tsp fresh garlic, finely chopped

To serve

200g vermicelli noodles

1 cucumber, ribboned

Mixed lettuce

1 red capsicum, sliced

Spring onion greens

Fried shallots, to serve

Fresh coriander, to serve

Method

1. In a large bowl, combine all meatball ingredients and mix until well combined. Using a tablespoon of the mixture, roll into even-sized meatballs.

2. Preheat the air fryer to 190°C. Arrange the meatballs in a single layer in the basket, lightly spray with olive oil and cook for 7–8 minutes, or until cooked through and lightly golden.

3. Prepare the vermicelli noodles according to packet instructions. Drain well and set aside.

4. Whisk together the sweet chilli sauce, fish sauce, lime juice and garlic in a small bowl until combined.

5. To assemble, divide the vermicelli noodles between bowls. Top with cucumber, lettuce, capsicum, spring onion greens, and add the cooked meatballs. Sprinkle over the fried shallots and coriander and drizzle generously with the sauce.

Note: If using fresh lemongrass, remove the tough outer layers and finely chop the inner core. For the best texture, blitz in a small food processor or pound with a mortar and pestle until very fine. Alternatively, lemongrass paste works well and can be found in the fresh herb section at Woolworths or Coles.