For meatballs:

• 1 pound ground beef (I used 85% lean grass-fed organic)
• 2 tablespoons hoisin sauce
• 1 tablespoon low sodium soy sauce
• 3 cloves garlic, minced
• 1 tablespoon fresh basil, finely chopped
• 1 tablespoon fresh mint, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• 1 green onion, finely chopped
• 1 egg, beaten
• 1/4 cup breadcrumbs
• 1/2 teaspoon sesame oil
• 1/2 teaspoon fish sauce
• 1 teaspoon fresh ginger, peeled and grated or minced

For pickled veggies:

• 2 tablespoons honey
• 2 tablespoons unseasoned rice vinegar
• 1 teaspoon lime zest
• 1 tablespoon freshly squeezed lime juice
• 1/2 teaspoon fish sauce
• 1/2 teaspoon fresh ginger, peeled and grated or minced
• 1/2 teaspoon sesame oil
• 1 English cucumber, sliced into ribbons with a julienne peeler, vegetable peeler or spiralizer (about 1 1/2 cup total)
• 4 carrots, sliced into ribbons with a julienne peeler, vegetable peeler or spiralizer (about 1 1/2 cup total)
• 2 green onions, thinly sliced

For serving:

• 1 pound dried rice noodles

For garnish:

• Sriracha chili sauce
• Peanuts, roughly chopped
• Lime wedges
• Fresh basil, roughly chopped
• Fresh mint, roughly chopped
• Fresh parsley, roughly chopped