Vietnamese · Dinner
Grilled Pork Meatballs with Herbs
Vietnamese grilled pork meatballs made with hand-chopped pork shoulder, fish sauce, shallot and fresh herbs, threaded onto skewers and cooked over open flame until charred at the edges. Served with rice vermicelli, lettuce leaves and a sweet-sour nuoc cham dipping sauce for wrapping and dunking.
$5
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
478Calories
36.2gProtein
19.8gFat
38.1gCarbs
11.4gSugar
2.6gFiber
2380mgSodium
137mgChol
6.9gSat Fat
760mgPotassium
95mgCalcium
3.6mgIron
0.9mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
herb-salt
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Finely mince the pork shoulder by hand or pulse briefly in a food processor, keeping some texture. Mince the garlic and shallot, then place all in a mixing bowl.
2
Build
Add the fish sauce, sugar, black pepper, cornstarch and sesame oil to the bowl, then mix with your hand for about 1 minute until slightly sticky and pale.
3
Fold
Chop the mint and cilantro leaves and fold them through the pork mixture until evenly distributed.
4
Chill
Cover the bowl and refrigerate 30 minutes so the mixture firms up enough to hold its shape on a skewer.
5
Build
Divide the chilled mixture into 4 portions and mold each around a soaked bamboo skewer into an oval log about 3 inches long.
6
Grill
Brush the grill grates with vegetable oil and grill the skewers over direct high heat for 8 to 10 minutes, turning every 2 minutes, until charred and the centre reaches 160°F with no pink.
7
Whisk
Whisk together the lime juice, fish sauce, sugar and water until the sugar dissolves, then stir in the thinly sliced chili.
8
Plate
Arrange the grilled pork skewers on a plate with the lettuce leaves, cooked rice vermicelli and extra cilantro, with the nuoc cham alongside for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g pork shoulder
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp sugar
- 1 tsp1 tsp black pepper
- 2 clove2 clove garlic
- 22 small shallot
- 2 tsp2 tsp cornstarch
- 2 tsp2 tsp toasted sesame oil
- 1 cup30g mint leaves
- 1 cup30g cilantro leaves, plus extra for garnish
- 44 lettuce leaves, for wrapping
- 2.8 oz40g, about 1/3 cup dry rice vermicelli, cooked
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp fish sauce (for nuoc cham)
- 2 tsp2 tsp sugar (for nuoc cham)
- 4 tbsp4 tbsp water
- 11 small chili
- 2 tsp2 tsp vegetable oil, for the grill grates
