Vermicelli Salad Bowl With Vietnamese Bbq Pork Meatballs | Emerils.com

Ingredients

• 1/2 pound rice vermicelli (bun)
• 1/2 cup peanut oil
• 4 shallots, thinly sliced
• 6 green onions, sliced crosswise on the diagonal
• 2 cups thinly sliced crispy lettuce, such as romaine or iceberg
• 2 cups bean sprouts, rinsed well and patted dry
• 1 medium cucumber, peeled, halved lengthwise, and thinly sliced
• 1 recipe Vietnamese BBQ Pork Meatballs, warmed and thinly sliced
• 1 cup fresh spearmint leaves, shredded
• 1 cup fresh cilantro leaves, shredded
• 1/2 cup finely chopped unsalted roasted peanuts
• Nuoc Cham Sauce