Vietnamese Pork Ball Brochettes Recipes

VIETNAMESE PORK BALLS WITH HOT AND SOUR DIPPING SAUCE

Steps:

• To make the pork balls: place all the ingredients for the pork balls except the egg white and cornflour, into a bowl and mix well.
• Add the egg white and cornflour to bind.
• Place in the fridge to firm for about 1 hour.
• Divide the mixture into 24 equal-sized balls
• Heat the chilli oil and olive oil in a frying pan over a high heat.
• Add the pork balls and brown on all sides.
• Reduce the heat and cook gently for 8-9 minutes until cooked through
• Remove from the pan, drain on kitchen paper and keep warm.
• To make the dipping sauce: heat the chilli oil in a medium pan and add the onion.
• Cook gently until soft and translucent.
• Add the brown sugar and the chilli sauce and stir until the sugar has dissolved
• Add the ketchup, rice vinegar and Nam Pla and heat through.
• Leave to cool.

VIETNAMESE BBQ PORK MEATBALLS (NEM NUONG)

Steps:

• In a small bowl combine the pork, shallots, garlic, sugar, fish sauce and pepper. Stir to combine well, cover, and refrigerate for at least 1 hour and up to overnight. Transfer to the freezer for 30 minutes, or until the mixture is partially frozen.
• Place the rice in a small skillet and heat over medium-high heat, stirring constantly, until rice is toasted, golden brown and fragrant. Transfer to a plate to cool. When cool, place rice in a coffee grinder and process to a fine powder. Measure 3 tablespoons of the powder and set aside. Save any remaining powder for another purpose or discard.
• Transfer the partially frozen meat mixture to a food processor and process to a completely smooth but stiff paste. Add the pork fat to the processor and process until smooth or finely chopped. Add the roasted rice powder and pulse several times to combine the mixture. Do not over process or the mixture will become sticky.
• Preheat a grill to medium-low.
• Transfer the meat mixture to a small bowl. Lightly oil your hands. Divide meat mixture into heaping 1 1/2 tablespoonfuls and roll each into a smooth ball. Recoat your hands with oil, as necessary. Thread the meatballs onto the bamboo skewers, fitting as many as you can on each skewer.
• Coat the grill lightly with oil and grill the skewered meatballs, turning occasionally, until cooked through, 20 to 30 minutes. Serve warm or at room temperature.

VIETNAMESE PORK BALL BROCHETTES

Steps:

• Soak 12-16 wooden skewers or chopsticks in water for 30 minutes before using.
• In a food processor combine the first 8 ingredients (pork - egg), processing until a paste is formed. Chill for at least 30 minutes.
• Take 1-2 tablespoons of mixture and using wet hands form into a ball; repeat until all the mixture is used. Press soaked skewer through the middle of each ball and thread 2-3 balls onto each stick. Pat until snug and chill.
• To make the Nuoc Cham, in a spice mill or motor and pestle combine the next 3 ingredients (garlic - sugar). Add the chopped lime and any lime juice that has been collected, puree again and then stir in fish sauce and 1/2 cup water. Set aside.
• Toast the peanuts in a dry skillet and then crush coarsely and set aside.
• Soak noodles in hot water for 15 minutes and then boil for 1 minute. Drain and set aside.
• Light a grill or preheat broiler and grill balls until cooked through.
• Serve pork balls, sprinkled with the nuts and with a salad made of lettuce, mint and basil.
• To eat, remove from sticks, wrap in lettuce, add carrots, noodles, peanuts and herbs, roll up and dip in the Nuco Cham.