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Grilled Pork Meatballs with
Sweet and Sour Peanut Sauce Recipe
(Nem Nuong)
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A specialty of central Vietnam, these
meatballs, nem nuong, are best threaded on to skewers and grilled on a
barbecue, but they can also be cooked under a grill. Cooked at home, or in
street stalls, they are usually served with noodles and a dipping sauce,
You can serve them with the sauce of your choice, although in Vietnam a
peanut dipping sauce is traditional. They are also good served with
chopped coriander and lime wedges. Ingredients :
Serves 4 |
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10 ml
4
2
cloves
450 g
30 ml
10 ml
10 ml
115 g
1
bunch
1/4 teaspoon
1/4 teaspoon
For the sauce
10 ml
1
clove
1
30 ml
15 ml
30 ml
30 ml
60 ml
100 ml
5-10 ml
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Groundnut (peanuts) or sesame oil
Shallots, finely chopped
Garlic, finely chopped
Minced (ground) pork
Nuoc mam
Five-spice powder
Sugar
Breadcrumbs or 30 ml potato starch
Fresh coriander (cilantro), stalks removed
Salt
Ground black pepper
Groundnut (peanut) oil
Garlic, finely chopped
Red Thai chili, seeded and finely chopped
Roasted peanuts, finely chopped
Nuoc mam
Rice wine vinegar
Hoisin sauce
Coconut milk
Water
Sugar
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Method :
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To make the sauce, heat the oil in a small
wok or heavy pan, and stir in the garlic and chili.
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When they begin to color, add the peanuts.
Stir for a few minutes, or until the natural oil from the peanuts begins
to weep.
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Add the remaining ingredients, except the
sugar, and boil the mixture for a minute.
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Adjust the sweetness and seasoning to your
taste by adding sugar and salt, and set aside.
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To make the meatballs, heat the oil in a
wok or small pan, and stir in the shallots and garlic.
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When they begin to brown, remove from the
heat and leave to cool.
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Put the minced pork into a bowl, tip in
the stir-fried shallots and garlic, and add the nuoc mam, five spice
powder and sugar.
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Season with a little salt and plenty of
pepper. Using your hand, knead the mixture until well combined.
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Cover the bowl and chili in the
refrigerator for 2-3 hours.
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Soak eight wooden skewers in water for 30
minutes. Meanwhile, knead the mixture again, then add the breadcrumbs or
potato starch. Knead well to bind.
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Divide the mixture into 20 pieces and roll
into balls. Thread the balls onto the skewers. Cook either over the
barbecue or under the grill (broiler), turning the skewers from time to
time.
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Arrange the meatballs on a serving dish
with coriander leaves to wrap around them, or chop the coriander and use
as a garnish.
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Quickly reheat the sauce, stirring
constantly. Transfer it to a serving bowl and serve hot with the
meatballs.
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