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I recently have been on a fish sauce ginger and lemongrass kick, and this has the freshness and goodness of a pork meatball and clear noodles.  Lemongrass Ice Cubes / Helpful Hacks | Cooking with Aloha, Texas Style (cooking-with-aloha-texas-style.com)

This recipe has 3 main components - the pork meatball, quick pickle daikon & carrots and the noodle sauce poured over before enjoying.  It works with rice if I don't have noodles, too.  

1) Meatballs

• 8 oz ground pork
• 1 T fish sauce 
• 2 t monk fruit 
• 1/3 cup finely chopped green onions
• 1 T garlic, minced
• 2 T lemongrass fresh finely chopped

Pinch of white pepper             

Directions

1. Mix all ingredients
2.  Shape into 6-7 balls, use a 2 T scoop, flatten to a patty.
3.  Heat oil in a skillet over medium high heat. Add patties and cook for 2 1/2 minutes or until golden. Flip, cook 2 minutes then remove.

2) Quick Pickled Vegetables

• 1 C julienned carrot
• 1 C julienned daikon
• 1 C warm water
• 1/3 C monk fruit
• 1 t sea salt
• 1/2 C rice wine vinegar 

Directions

1. Combine water, monk fruit, salt and rice wine vinegar until sugar and salt are dissolved.
2. Add vegetables and let stand for at least 1 hour to pickle.
3. Drain.

3) Noodle Bowl Sauce Dressing:

• 3 T monk fruit
• 3 T fish sauce
• 2 T rice wine vinegar
• 2 T lime juice
• 1/3 cup water
• 1 t garlic chili sauce 

1 T garlic finely chopped

Directions - Combine and set aside until ready to serve.

Vermicelli Noodles   

1. Boil water 
2. Pour hot water over dried vermicelli noodles in a bowl, follow package instructions
3. Drain and use kitchen shears to cut noodle

Assemble 

1. Place noodles in 2 bowls
2. Add shredded lettuce, pickled veggies and meatballs
3. Drizzle Noodle Sauce dressing over the bowl and enjoy.