Recipe for Grilled Vietnamese Meatballs (Ninh Hoa)

"Vietnamese kitchens are among the simplest in the world.  Usually they are annexes to the house, partly open tot the outdoors to let the heat out, and they depend on charcoal braziers."  From The Ethnic Food Lovers Companion

• 1 pound ground pork (or mixed pork and beef)
• 1 teaspoon freshly ground white pepper (or to taste)
• 3 cloves garlic, peeled and finely minced (or to taste)
• 1 tablespoon sugar
• 1 scallion or green onion, finely chopped
• 3 leaves mint or basil, finely chopped (optional)
• 1 tablespoon fish sauce (nuoc mam)
• 3 teaspoons cornstarch or potato starch
• Oil for rolling meatballs
• Lettuce leaves for wrapping
• Nuoc Cham

Nuoc Cham:

• 1/4 cup sugar
• 1/4 cup rice vinegar
• 3 cloves garlic, peeled
• 1 Thai or bird chili
• 1/2 cup fish sauce (nuoc mam)
• 1/4 cup lime juice
• 1 medium carrot, finely shredded (optional)

METHOD

Combine ground meat, pepper, garlic, sugar, scallion or onion, mint or basil, and fish sauce; sprinkle with starch and mix again.  Cover, place in refrigerator, and let flavors blend several hours.

Prepare grill or preheat broiler.  Rub a little oil on your hands, then make meatballs about one inch across; place on skewers, if you are using them, and grill or broil until crispy on all sides (2 - 3 minutes per side).  Serve with lettuce leaves for wrapping and nuoc cham dipping sauce.

Nuoc Cham:  Combine sugar and vinegar in blender and mix until dissolved  Add all other ingredients except carrots, if desired, in blender and puree; stir carrot in last.  Serve at room temperature.

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Reprinted with permission from The Ethnic Food Lover's Companion: Understanding the Cuisines of the World, by Eve Zibart, published by Menasha Press  click for book review

this recipe from www.inmamaskithchen.com          back to appetizers and small bites       more pork recipes

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