Vietnamese Pork Ball Brochettes Recipes

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.

MICHAEL BAO HUYNH'S VIETNAMESE CARAMELIZED PORK

Steps:

• Cover bottom of a large, heavy skillet with one cup sugar and place over medium low heat. As soon as it melts and turns golden, add pork, raise heat to medium, and stir until coated. (Sugar will become sticky and may harden, but it will re-melt as it cooks, forming a sauce.)
• Stir in remaining sugar, salt, pepper and fish sauce. Cover and cook 2 minutes. Uncover, stir in garlic and oil and lower to simmer to reduce sauce for about 20 minutes.
• Stir in Vidalia onions and cook until translucent, 5 to 7 minutes. Pork should be caramelized; if not, raise heat and sauté while sauce further reduces. Transfer to serving bowl, and sprinkle with scallion greens.

VIETNAMESE GRILLED PORK AND RICE VERMICELLI NOODLE BOWL

Steps:

• For the dipping sauce: Combine all the sauce ingredients and stir to dissolve the sugar completely. Set aside.
• For the pork: Combine all of the marinade ingredients in a blender; puree about 20 seconds until smooth. Place the pork in a medium bowl, pour the marinade over the meat and massage the pork well. Marinate for at least 1 hour if time allows. Heat a grill pan, medium skillet or griddle to high and add the oil. When you see white wisps of smoke, saute the pork for about 5 minutes until cooked through.
• For the noodles: Soak the rice sticks in warm water for 20 minutes. Drain, then boil the soaked rice sticks in 3 quarts (2.8 liters) of water in a 4-quart (3.8-liter) pot for about 12 minutes until al dente. Rinse them well under cold water in a fine mesh strainer and reserve.
• Assembly: Divide the noodles into 4 separate bowls. Place the pork on top of the noodles. Sprinkle the pork with radish, carrot, roasted peanuts and scallions. Pour Nuoc Cham Sauce over the noodles and mix them well like a salad.

VIETNAMESE PORK MEATBALLS FOR BANH MI

Steps:

• Mix meatball mixture until just combined.
• Roll out 2 tbsp of mixture into balls.
• Mix cornflour with splash of chicken stock, then add into skillet with all remaining Sauce ingredients.
• Bring to simmer over medium high heat, stirring regularly so the bottom doesn't catch, then gently add meatballs.
• Cook meatballs in liquid gently for 7 minutes, turning every now and then.
• If not serving immediately, remove meatballs from sauce (to stop them from cooking further).

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.