For the Meatballs:

• 1 1/2 lbs ground pork or chicken
• 2 stalks lemongrass, finely minced (or 1 tbsp lemongrass paste)
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1/2 tsp black pepper
• 1 tbsp vegetable oil (for cooking)

For the Salad:

• 2 cups shredded cabbage (green or Napa)
• 1 cup julienned carrots
• 1 cucumber, thinly sliced
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup fresh Thai basil (optional)
• 1/4 cup crushed peanuts (for garnish)

For the Nuoc Cham Dressing:

• 3 tbsp fish sauce
• 3 tbsp lime juice (freshly squeezed)
• 1 tbsp honey or sugar
• 2 cloves garlic, minced
• 1 red chili, finely sliced (adjust for spice level)
• 3 tbsp water

Substitutions & Add-Ins:

• Swap fish sauce for tamari or soy sauce for a milder flavor.
• Use ground beef if you prefer a heartier meatball.
• Add rice noodles for a more filling version.