Vietnamese Style Vermicelli Salad with Pork Meatballs

Directions

1. Preheat air-fryer or oven to 180°C (fan-forced). Meanwhile, remove 1 teaspoon of seasoning and set aside for the dressing. Combine remaining seasoning with pork mince. Mix thoroughly until well incorporated. Scoop a heaped tablespoon of mixture and roll between the palms of your hands to create a small meatball. Repeat until all the mixture is used; mixture should make 20 meatballs.
2. Transfer meatballs to a tray lined with baking paper or to an air-fryer basket and spray with cooking oil. Cook in the oven or air-fryer for 10-12 minutes, or until cooked through (internal temperature is 70°C).
3. Meanwhile, in a medium bowl combine all ingredients for the Nuoc Cham dressing.
4. Soak vermicelli noodles in boiling water for 5 minutes or until soft. Drain and rinse under cold water. Let water run off before using.
5. Either serve as individual portions, or as a large platter. Group ingredients on your selected serving dish as pictured and drizzle over dressing. Top with cooked meatballs and serve with fresh lime wedges.