Step 1

Combine pork thought cayenne pepper. Mix well with your hands.

Step 2

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.

Step 3

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.

Step 4

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.