Lemongrass Chicken Meatballs

Ingredients:

Dipping Sauce:

• 1/4 C simple syrup (or 1/2 C water and 1/4 C sugar)
• 1/4 C fish sauce
• 1/4 C rice vinegar
• 4 cloves garlic, minced
• 1/2 carrot, shredded
• 2 serranos or thai chiles, minced

Vermicelli and scallion oil:

• 5 oz thin rice vermicelli
• 1 1/2 T vegetable oil
• 1 clove garlic, minced
• 3 scallions, sliced

Lemongrass-chicken meatballs:

• 1 C shiitake mushrooms, chopped
• 1 1/2 T lemongrass, minced
• 1 lb ground chicken
• 1 shallot, minced
• 1 T fish sauce
• 1 T cornstarch
• 1 serrano or thai chile, minced
• 1 clove garlic, minced
• 1 t brown sugar
• 1/2 t kosher salt

Garnish:

• Lettuce
• Mint
• Thai Basil
• Cilantro

Mix all of the meatball ingredients and allow to chill for 15 minutes to 4 hours. Shape into 12 meatballs.

Mix all ingredients for the dipping sauce.

For the scallion oil, fry the garlic over medium heat until softened, then add the scallions and cook until wilted.

Prepare the vermicelli according to the package instructions. (TODO - fix this!)

Cook the meatballs over medium high for about 3 minutes per side.

Serve over lettuce.