Vietnamese Pork Balls With Hot And Sour Dipping Sauce Food

VIETNAMESE PORK BALLS WITH HOT AND SOUR DIPPING SAUCE

Steps:

• To make the pork balls: place all the ingredients for the pork balls except the egg white and cornflour, into a bowl and mix well.
• Add the egg white and cornflour to bind.
• Place in the fridge to firm for about 1 hour.
• Divide the mixture into 24 equal-sized balls
• Heat the chilli oil and olive oil in a frying pan over a high heat.
• Add the pork balls and brown on all sides.
• Reduce the heat and cook gently for 8-9 minutes until cooked through
• Remove from the pan, drain on kitchen paper and keep warm.
• To make the dipping sauce: heat the chilli oil in a medium pan and add the onion.
• Cook gently until soft and translucent.
• Add the brown sugar and the chilli sauce and stir until the sugar has dissolved
• Add the ketchup, rice vinegar and Nam Pla and heat through.
• Leave to cool.

LEMONGRASS PORK PATTIES WITH VIETNAMESE DIPPING SAUCE

Steps:

• For the patties:
• In a large bowl, use your hands to mix together all of the ingredients, then form the mixture into twelve 2-inch patties (about 3/4 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm.
• Preheat the grill for at least 10 minutes and set it up to grill over moderately high heat. Oil the grates. Grill the patties until brown grill marks form on the bottom, about 4 minutes. Flip the patties, then grill for 3 to 4 minutes longer, until cooked through but still juicy.
• For the sauce and assembly:
• In a small mixing bowl, whisk the vinegar with the sugar and water. Add the fish sauce, then taste and season with more vinegar or sugar, depending on your taste.
• Arrange the lettuce leaves and herb sprigs on a platter. To serve, wrap the pork patties and herb sprigs in lettuce and dip in the sauc

SHRIMP IN COCONUT CARAMEL SAUCE FROM VIETNAMESE FOOD ANY DAY

Steps:

• SHRIMP:.
• Pat the shrimp with paper towels to remove excess moisture, and set aside.
• In a medium bowl, combine the coconut water, sugar, caramel sauce, and fish sauce and stir to mix; taste and make sure it's pleasantly salty-sweet. It will cook down later and intensify but use this opportunity to check the flavor. If needed, add up to 1½ teaspoons sugar or fish sauce, or both. Set aside.
• In a skillet or sauteuse pan over medium heat, melt the coconut oil. When the oil is barely shimmering, add the shallot and garlic and cook, stirring frequently, for 3 to 4 minutes, until the garlic is pale blond. Remove from the heat and, once the cooking action subsides, add the coconut water mixture.
• Return the skillet to high heat and bring to a boil. Cook, without stirring, for 10 to 14 minutes, until reduced to between ⅓ and ½ cup, a bit thickened, and slightly darkened. Add the shrimp and continue cooking at a swift simmer, stirring frequently, for 3 to 5 minutes, until the shrimp curls up and cooks through and the sauce is slightly syrupy. (Expect the shrimp's natural juices to release, thin out, and flavor the sauce.) If the shrimp cooks too fast, remove it from the pan, let the sauce cook down, and then return the shrimp. Remove from the heat, season with lots of pepper, and stir in the green onion. Let sit for 5 minutes for the flavors to settle and deepen.
• Transfer the shrimp to a shallow bowl or plate and serve.
• About the Caramel Sauce:.
• This key Viet ingredient is simply nearly burnt sugar; it's not at all the caramel sauce for topping ice cream. Vietnamese caramel sauce is stealthily employed in savory dishes to impart a lovely mahogany color and build savory-sweet depth. You've likely had caramel sauce in clay-pot (kho) dishes but didn't know it. Like molasses, it can be added to grilled-meat marinades to enhance the appearance of the final dish.
• Don't fear the caramelization process. It's not overly dramatic, and the vinegar prevents crystallization, which can result in crusty failed batches. Employ cane sugar, such as C&H brand, because it caramelizes consistently better than beet sugar. The result is an inky, bittersweet Vietnamese staple. I keep a jar of caramel sauce to cut down on prep work. If you don't have time to make a batch, use the work-arounds in the recipes to make some on the spot. Select a small, heavy-bottomed saucepan with a long handle and a light interior (such as stainless steel) to observe the caramelization. If you wish, use strained fresh lemon or lime juice in place of vinegar.
• Caramel Sauce Directions:.
• Fill the sink (or a large bowl or pot) with enough water to come halfway up the sides of the saucepan.
• In the saucepan, combine the 2 tablespoons water, vinegar (if using), and sugar. Set over medium heat and cook, stirring with a heatproof spatula or metal spoon; when the sugar has nearly or fully dissolved, stop stirring. Let the sugar syrup bubble vigorously for 5 to 6 minutes, until it takes on the shade of light tea. Turn the heat to medium-low to stabilize the cooking. Turn on the exhaust to vent the inevitable smoke. (Don't worry if sugar crystallizes on the pan wall. But if things get crusty in the bubbling sugar syrup, add another drop of vinegar to correct it.) For even cooking, you may occasionally lift and swirl the saucepan.
• Cook the syrup for about 2 minutes longer, until it is the color of dark tea. The next 1 to 2 minutes are critical because the sugar will darken by the second. Monitor the cooking and, to control the caramelization, frequently pick up the saucepan and slowly swirl the syrup. When a dark reddish cast sets in-think the color of Pinot Noir-let the sugar cook a few seconds longer to a color between Cabernet and black coffee. Remove from the heat and place the pan in the water to stop the cooking. Expect the pan bottom to sizzle upon contact.
• Leaving the pan in the sink, add the remaining ¼ cup water. The sugar will seize up, which is okay. When the dramatic bubbling reaction stops, return the pan to medium-high heat, and cook briefly, stirring to loosen and dissolve the sugar.
• Remove the pan from the heat and return to the water in the sink for about 1 minute, stirring, to stop the cooking process and cool the caramel sauce to room temperature.
• Use the sauce immediately, or transfer to a small heatproof glass jar, let cool completely, and then cap and store in a cool, dark place indefinitely.

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.

ASIAN PORK BALLS WITH NAPA CABBAGE

Steps:

• Mix together the first seven ingredients and form into golf-ball sized balls.
• Place the pork balls on a baking sheet and bake at 375°F for 25 minutes.
• Place the pork balls in a large pot (Dutch oven) with the 1 cup of chicken broth, the 1 tablespoon soy sauce and the 1 tablespoon sherry and bring to a boil.
• Cover, reduce the heat and simmer for 20 minutes.
• Add the napa cabbage, cover, and simmer for 10 more minutes.
• Dissolve the 1 tablespoon cornstarch in the 2 tablespoons cold water.
• Remove the pork balls and cabbage from the liquid and arrange on a serving platter.
• Stir the cornstarch slurry into the remaining liquid and bring it back to a boil.
• Once the sauce has thickened, pour it over the pork balls and cabbage.