Ninh Hoah (Skewered Vietnamese Meatballs)
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound ground pork
- ½teaspoon freshly ground pepper
- 3stalks lemongrass, tough outer leaves discarded and ends trimmed, minced
- 6cloves garlic, minced
- 2medium shallots, minced
- 1tablespoon granulated sugar
- 2½teaspoons cornstarch
- 1tablespoon fish sauce
- 6wooden or bamboo skewers, soaked in hot water for 10 minutes
- Lettuce leaves for garnish
Preparation
- Step 1
In a medium bowl, mix the pork, pepper, lemongrass, garlic, shallots, sugar, cornstarch and fish sauce. Cover and refrigerate for at least 4 hours and up to 12.
- Step 2
Using your hands, divide the meat mixture into 18 equal portions and roll into individual balls. Gently push 3 meatballs onto each skewer.
- Step 3
Preheat the broiler or a grill. Broil or grill the meatballs, turning once, until uniformly brown and crisp, about 4 to 5 minutes per side. Transfer to a serving platter lined with lettuce and serve with peanut sauce (see recipe) on the side.
Private Notes
Comments
Lovely! Made these with a Viet noodle side salad for a main and it was a perfect summer meal. Husband went from "yuk pork" to "can I have more please?" in one mouthful. So easy and the fridge time made it so easy for a prepped meal.
These are fabulous. A perfect first course or part of a cocktail party menu.