Vermicelli Noodles With Lemongrass Pork Meatballs

These Vietnamese-inspired noodle bowls are great any time of year, but because the noodles are served cold, they’re especially nice on a sweltering day. In that case, the pork meatballs can also be grilled; I form them into small patties, about two inches across and half an inch thick, then grill them over a medium-hot grill, turning as needed, until caramelized on the outside and cooked within, about 6 to 8 minutes. This recipe can be made ahead, scaled up for a crowd, and easily customized to any diner’s taste. My children prefer theirs relatively plain, just a pile of noodles, a couple of meatballs, and a handful of peanuts. The rest of us add spoonfuls of the sweet-spicy dressing and lots of herbs, and we fight over the last spoonful of fried shallots, which are irresistible. You might want to get in the habit of keeping them around, because they’re also great on top of green salads, on macaroni and cheese or other creamy pastas, and on sandwiches of all kinds.