Grilled pork balls with mint and coriander

all details

The defining characteristic of Vietnamese cooking is the presence of basket-loads of fresh herbs and salad greens. These little meatballs, nem nuong are typically eaten wrapped in lettuce leaves with herbs and rice noodles.1 tbsp raw rice, unwashed

Ingredients

  • 1 iceberg lettuce, chilled
  • 500g minced pork
  • 2 garlic cloves, crushed
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 1 tbsp fish sauce
  • 2 tsp caster sugar
  • 200g dried rice vermicelli
  • 2 tbsp torn mint leaves
  • 2 tbsp torn coriander leaves
  • Title:Dressing
  • 1 tsp caster sugar
  • 2 tbsp fresh lime juice
  • 3 tbsp fish sauce
  • 1 fresh red chilli, sliced
  • 8 bamboo skewers

Method

Soak eight bamboo skewers in water to prevent them burning. Dry-fry the rice in a small pan until lightly golden. Grind to a powder and set aside. Separate the lettuce leaves and chill.

Combine the ground rice, pork, garlic, salt, pepper, fish sauce and sugar and knead until well mixed.

Boil the vermicelli for 2 to 3 minutes until just cooked, drain and rinse in cold water.

To make the dressing, mix the sugar and lime juice, then add the fish sauce and chilli. Toss the drained noodles and torn mint and coriander leaves in the dressing.

With wet hands, roll the pork mixture into balls the size of a walnut. Thread the balls onto the drained wooden skewers (three to a skewer) and grill on or under a pre-heated grill until golden brown, turning occasionally.

To serve

Serve with a few extra mint and coriander leaves and chilled lettuce leaves for wrapping.

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  • Main Ingredients - Pork
  • Cuisine - Vietnamese
  • Course - Finger-food

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Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July