Ingredients

1/2 cup Rice Vinegar

1/2 Jicama ( medium sized, peeled, and cut into small strips )

1/2 cup Carrots (shredded)

1/4 cup Mint Leaves

3 cloves Garlic

1 Shallot 9 medium, chopped)

1 Lemongrass (tough outer layer removed and discarded, sliced remains)

1 1/2 tablespoons Fish Sauce

1 pound Ground Pork

1 tablespoon Sriracha

Preparation

  1. Preheat oven to 400°.

  2. In a 2-quart saucepot, heat vinegar and 1⁄4 cup water to simmering on medium. Remove from heat; add jicama and carrots. Let vegetable mixture cool completely.

  3. In food processor, pulse mint, garlic, shallot, lemongrass and fish sauce until finely chopped, stopping and scraping occasionally. Transfer to a medium bowl along with pork and 1 tablespoon Sriracha; mix just until well combined. Divide and shape into 16 meatballs.

  4. Place on baking sheet and bake for 20 - 25 minutes.

  5. Serve with vegetables and rice.