1 handful of bean thread noodles (vermicelli) broken into 1/2″ lengths
3–4 cups oil for deep frying (use a high-heat oil like corn, peanut, vegetable, grapeseed)
2 tablespoons ketchup
1 teaspoon fish sauce
1–2 teaspoons Sriracha
Combine pork thought cayenne pepper. Mix well with your hands.
Shape into 15 balls (2-3 teaspoons meat each) and roll each in the broken vermicelli to coat. At this stage, balls may be covered and refrigerated up to 8 hours.
Heat 2″ of oil in a deep pot to 360-375ºF and fry a few balls at a time for 1-2 minutes until vermicelli is puffed and white and balls are cooked through. This is a hotter than normal frying temperature but it’s necessary for the vermicelli to puff properly.
Serve on toothpicks, with sauce for dipping. These are good hot or at room temperature. Vermicelli will stay crisp for about 2 hours at room temperature.
Good served hot or at room temperature. Reheat fried meatballs in a 375ºF oven for about 10 minutes. Meatballs can also be shaped and rolled, covered, then refrigerated for a day before frying.