These meatballs are equally good grilled
over charcoal or broiled under an oven grill.
Serves 4 - 6
Lean pork or beef, cut into small pieces
Garlic, peeled and minced
Roasted rice powder
Butterhead lettuce leaves
Fresh mint leaves
Fresh coriander (Cilantro)
Cucumber, peeled and cut into
Ripe pineapple, peeled and cubed (from 1/4 whole pineapple)
Peanut dipping sauce
Soak the noodles in cold water for 20
minutes. Blanch in boiling water, then rinse under cold water. Drain
well and set aside on a plate. Soak the bamboo skewers in water.
To make the meatballs, in a large mixing
bowl combine the pork, garlic, salt, sugar and rice wine. Marinate the
meat for 30 minutes, then pound the meat with a mortar and pestle or
grind in a food processor until fine.
In the meantime, start the barbecue fire.
Put the ground meat in a large mixing bowl
and stir in the roasted rice powder, fish sauce and vegetable oil. Mix
well. Form meat into 1-cm (1/2 in) balls and shape 2 to 3 around each
bamboo skewer, squeezing the meat firmly so that it clings to the
skewer. If the meat will not cling to the skewers, just pinch them into
2 1/2 cm (1 in) balls - they will grill just as easily. repeat until
meat is used up. Set aside.
Arrange the vermicelli, lettuce leaves,
mint leaves, fresh coriander, cucumber and pineapple on a serving
platter. Set aside.
Cook the meatballs over medium-hot coals,
or alternately, broil them in the oven. turn the skewers often to ensure
the meat browns and cooks evenly. When done, remove from the heat and
arrange the skewers on the platter with the vegetables.
To serve, pass the platter and let each
person take a lettuce leaf, and place on the leaf a small portion of
noodles, 1 meat ball, mint leaves, fresh coriander leaves, cucumber and
pineapple before folding this into a packet. Serve with peanut dipping