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Ingredients

• For Nuoc Cham
• juice from 5-6 lemons(about 10T juice)
• 1/4 cup oyster sauce
• 2T worcestershire sauce
• dash of red pepper flakes
• 4-6T cup honey, to taste
• 1/4 cup chili sauce(Asian style, hot or sweet)
• fresh ground black pepper
• For Meatballs
• 2-21/2lbs ground pork or venison, COLD
• 1 cup parboiled or left over rice, cold
• 1 shallot, minced or grated
• 3-4T fresh mint, chopped
• 1T worcestershire sauce
• 1T oyster sauce
• 1T honey
• 2T Thai seasoning blend or make your own using lemongrass, ginger, cilantro, garlic, etc
• sea or kosher salt and fresh ground black pepper
• For Mushroom Noodles
• 2T peanut or olive oil
• 12oz fresh mushrooms, sliced(you can use any of your choice...the Asian varieties would be great, here, but we aren't overly fond, so I just went with baby bellas)
• 1 large shallot, diced
• 1-3t red pepper flakes
• dash of rice vinegar
• 2 cups fresh bean sprouts
• about 1/2 cup of the Nuoc Cham from above
• 1/2 cup fresh cilantro, roughly chopped
• 12oz noodle style pasta of choice(angel hair, fettuccine, linguine, etc)

Description

Spaghetti And Meatballs...Vietnamese Style! That's What This Dish Turned Out Like. I Used My Version Of A Common Meatball And Added It To A Stir Fried Noodle Base. Each Of These Would Have Made Great Recipes, Apart..the Meatballs Would Make A Fantastic

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