VIETNAMESE PORK BALLS WITH DIPPING SAUCE

CCB One Workplace, San Francisco
Womxn in the Workplace Resource Group | Black Resource Group | We Are Open Resource Group

Recipe by Jamie Oliver.

INSTRUCTIONS

DIPPING SAUCE

Thinly slice the mooli or kohlrabi and the carrots, toss with a little salt and let stand for 5 minutes. Rinse with cold water and pat dry.

Heat the water in a pot and bring to the boil. Add in the garlic, chilies, fish sauce, vinegar, and sugar. Stir until the sugar dissolves.

Remove from the heat and add the mooli (kohlrabi), carrots, and lime juice.

Taste the sauce and ensure you have an even taste of SWEET, SOUR, SALTY, AND HOT.

Allow to cool.

Just before serving add coriander leaves ripped up a little.

PORK BALLS

Wash the lettuce leaves, mint, and coriander leaves.

Julienne the carrot and thinly slice the ½ red chilies. Put aside.

Lay on 2 layers of wet kitchen paper then put in the fridge to chill.

Finely chop the lemongrass, garlic, shallots, and chilies or put them into a mortar and pestle, and grind to a smooth paste.

Add the spice mixture to the minced pork and blend it together well.

Add the honey, oil, fish sauce, ground up palm sugar, salt and pepper to the meat.

Then use your clean hands to mix it really well.

Cook a little bit of mince to check the seasoning.

Cover with cling film and put in the fridge to marinate for about 20 minutes.

Roll into teaspoon sized balls or small sausage shapes.

Heat a fry pan with a little oil on a medium heat.

Cook the pork balls slowly till golden brown all over and cooked through (about 8-10 minutes if not too thick).

Remove from the pan and drain.

PREP TIME: 30 minutes
COOK TIME: 15 minutes
TOTAL TIME: 45 minutes

INGREDIENTS

DIPPING SAUCE
1 cup of water
6 cloves of garlic, chopped
½ a small mooli (or kohirabi), peeled and julienned
1 medium carrot, peeled and julienned
1 medium red chili, seeds removed and sliced
2 tbsp fish sauce
1 tbsp rice vinegar
1 tbsp lime juice
3 tsp brown sugar (or palm sugar)
Sea salt and pepper to taste

PORK BALLS
1 lb (500 grams) cooked rice vermicelli
2 baby gem lettuces
1 bunch of fresh mint
1 bunch of fresh coriander
1 lb (500 grams) mince pork meat (lean)
2 stalks of lemon grass
2 garlic cloves
2 shallots, peeled
1 ½ small red chili
2 tbsp honey
2 tbsp oil
1 tbsp fish sauce
2 tbsp palm sugar (brown sugar if easier)
Sea salt and pepper
½ carrot, peeled and julienned

MORE RECIPES