Vietnamese Meatballs Food

VIETNAMESE MEATBALLS IN RICE PAPER WRAPS

Steps:

• Grind the pork, spring onion, garlic, Trident Stir-Fry Fish Sauce and a pinch of salt and pepper to a smooth paste in a food processor.
• Form the paste into 20 small balls and coat with flour or cornflour.
• Heat the oil in a wok to medium-hot.
• Deep fry meatballs for about 2 minutes until golden.
• Soften rice paper in hot water and then spread it out on paper towel.
• Add a few meatballs, some lettuce, a little softened vermicelli and a mint leaf.
• Fold the rice paper and serve with dipping sauce.

VIETNAMESE MEATBALLS

Steps:

• Combine all ingredients until well blended.
• Make 1" meatballs.
• Put them on wooden skewers (about 4 per skewer--you kind of have to mold them on to the skewer).
• Broil (or grill) until thoroughly cooked.

VIETNAMESE LEMONGRASS MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper and set aside.
• Combine ground pork, bread crumbs, shallot, lemongrass paste, mint, fish sauce, brown sugar, garlic, ginger root, and salt in a large bowl. Using a 1-tablespoon cookie scoop, shape mixture into meatballs, and place on the prepared baking sheet.
• Bake in the preheated oven until meatballs are no longer pink in the center and cooked through, about 15 minutes.
• Meanwhile, prepare the dipping sauce by mixing water, fish sauce, lime juice, sugar, Thai chile, and garlic in a small bowl.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place meatballs under the hot broiler just until the tops start to turn brown to get a little color and crispness, about 2 minutes. Serve with the dipping sauce.