Sous Vide Thai Pork Balls with Noodle Salad

Ingredients

• 2 cups (473 mL) high quality pork mince, formed into approx. 1-inch-wide meatballs
• 2 cups (473 mL) fresh rice noodles
• 1/4 cup (59 mL) beansprouts
• 2 tbs (30 mL) Thai basil leaves, roughly chopped
• 2 tbs (30 mL) cilantro, roughly chopped
• ¼ cup (59 mL) peanut oil (to shallow fry the pork balls)
• ¼ cup (59 mL) grated carrots
• 2 tbs (30 mL) sweet chilli sauce
• 1 cup (237 mL) pork mince
• 1 egg, lightly whisked
• 1 garlic clove
• 1 tbs (15 mL) finely chopped shallots
• 1 tbs (15 mL) lemongrass, white part only, finely chopped
• ¼ cup (59 mL) Thai basil leaves
• 2 tsp (9.8 mL) fish sauce
• Pinch of white pepper
• 3 tbs (30 mL) lime juice
• 2 tbs (30 mL) fish sauce
• 1 tsp (5 mL) palm sugar (or brown sugar)
• 2 red chillies, finely chopped (you can either deseed both of them, just one, or keep all the seeds in for a real chilli hit!)