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400 g
100 g
1
teaspoon
5
1/2 tablespoon
1/2 teaspoon
2
tablespoons
1/2 teaspoon
10 sheets
1
head
4-5 sprigs
1
150 g
25 g
1
tablespoon
10
1
teaspoon
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Lean minced pork
Pork fat
Garlic, finely chopped
Spring onions (scallions), white portions only
Sugar
Ground white pepper
Fish sauce, simmered until dry
Salt
Vietnamese rice paper, sprinkled with water to soften
Butter lettuce
Mint leaves
Cucumber, peeled and thinly sliced
Pickled carrot and raddish
Dried fine rice vermicelli, soaked and steamed for 5 minutes
Chopped peanuts
Bamboo skewers
Bean paste dip or mixed fish sauce
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Method :
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Blend (process) minced pork and fat in a
blender. Then use a mortar and pestle and pound mixture with garlic,
spring onions, sugar, pepper, dried fish sauce and salt.
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Using your hands, form the mixture into 30
balls. Skewer 3 meat balls onto each bamboo skewer and cook over a
charcoal grill.
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To assemble, lay a sheet of rice paper on
a plate. Arrange butter lettuce, mint leaves, cucumber, pickled carrot
and radish, rice vermicelli, peanuts and meat balls on top.
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Roll up and dip into bean paste dip or
mixed fish sauce before eating.
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