VIETNAMESE SYLED MEATBALLS, (NINH HOA)
Norman Van Aken, © 2007
Yield: 3 pounds of meat to make into variously sized meatballs. (about 66 medium balls)
2 pounds ground pork, (we used pork tenderloin)
9 ounces of ground fatty bacon
1 teaspoon ground black pepper
10 cloves garlic, peeled and minced
2 Tablespoons ginger, peeled and minced
1 ½ Tablespoons sugar
2 ½ teaspoons cornstarch
1 Tablespoon Nuoc Cham, (see recipe below)
Vegetable oil for your hands
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In a bowl, mix the pork, pepper, garlic, sugar, corn starch fish sauce, soy
Zest of 1 lemon
Marinate, covered, in the refrigerator for at least 2 hours.
Cook until the meatballs are deep brown and crisp on all sides, about 3 minutes per side. (If grilling, place 2 or more on bamboo skewers).
Serve the hot meatballs with the lettuce leaves, (if desired) and Nuoc Cham dipping sauce.
For the Nuoc Cham Dipping Sauce
This is a Vietnamese dipping sauce that can be used for many things.
Yield: 1 ½ Cups
1 jalapeño (or Serrano) chile, seeds removed, thinly sliced
½ habanero chile, stemmed, seed and minced
1 clove garlic, thinly sliced
6 Tablespoons sugar
2/3 Cup warm water
2 Tablespoons fresh lime juice
1 Tablespoon rice vinegar
5 Tablespoons Fish Sauce
½ of a carrot or so, peeled and grated
Chop the Serrano chilies, garlic and sugar together until fine.
Transfer to a bowl and add the remaining ingredients.
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