Vietnameseporkballswithhotandsourdippingsauce Food

VIETNAMESE MEATBALLS

Steps:

• Preheat the oven's broiler.
• In a large bowl, mix together the ground chicken, garlic, egg white, rice wine, soy sauce, Worcestershire sauce, fish sauce, sugar, salt, pepper, cornstarch and sesame oil.
• Form the mixture into small balls, and thread onto skewers 3 or 4 at a time. Place on a baking sheet or broiling rack.
• Broil for 15 to 20 minutes, turning occasionally, until cooked through.

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

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.

VIETNAMESE PORK PATTIES WITH DIPPING SAUCE

Steps:

• Combine pork, ginger, chilli, black pepper, sesame seeds, fish sauce and coriander in a medium bowl.
• Shape 2 tablespoons of the mince mixture into a patty and repeat to make 12 patties.
• Place on a plate and cover with plastic food wrap and chill for 15 minutes.
• Heat a char-grill pan over moderately high heat and bush the patties with oil and add to the pan and cook for 2 to 3 minutes each side or until cooked.
• Make chilli dipping sauce by combining all the sauce ingredients in a small bowl.
• Serve pork patties with dipping sauce and lime wedges.

VIETNAMESE MEATBALLS (XIU MAI)

Steps:

• Remove the jicama skin using a vegetable peeler. Finely dice the jicama.
• Cut off the white (root) portion of the green onions and finely chop. Chop the green onion stems. Transfer the green onion stems into a small bowl and set aside for later.
• In a medium bowl, add the ground pork, jicama, green onion (white) root, garlic, fish sauce, corn starch and ground black pepper. Mix together by hand combining all of the ingredients well. Combine just until everything sticks together. Avoid over-working the meat mixture as this will make the meatballs tough.
• Using a tablespoon, scoop out some of the meat mixture and transfer to a large plate. Continue making small mounds until all the meat mixture is used. Wet your palms with water to prevent sticking. Gently roll each of the mounds into a ball.
• Chop the tomatoes.
• Heat a large skillet over Medium High heat and when hot add vegetable oil. Add the minced garlic and tomato paste. Stir fry for 15-20 seconds. Add the chopped tomatoes and combine together. Add the sugar, fish sauce and water. Stir together combining the ingredients. Bring the liquid to a boil. Reduce the heat to Medium Low, cover the pan and cook for 5 minutes.
• Make room in the center of the skillet by pushing the tomatoes to the side. Gently transfer the meatballs into the sauce. Cover and cook on Medium Low heat for 5 minutes. After this time, rotate the meatballs and cook for another 5 minutes.
• To make the thickener, mix the corn starch and water until smooth. Add to the sauce. Combine gently and continue cooking for another 2-3 minutes. Top with ground black pepper.
• To serve, transfer a few meatballs into a small bowl along with a generous amount of tomato sauce. Top with the chopped green onion stems. Enjoy these scrumptious Vietnamese Meatballs with crusty bread.

VIETNAMESE PORK MEATBALL BANH MI FRIED RICE

Steps:

• To make the do chua:
• Combine the daikon and carrot on a colander set in the sink. Sprinkle with salt, and massage the vegetables until they're bendable and have expelled their liquid. In a medium bowl, combine the vinegar, water, and sugar. Stir until the sugar is dissolved. Add the carrot and daikon, pressing to make sure the vegetables are mostly submerged. Cover and refrigerate at least an hour before using, and up to several weeks.
• To make the meatballs:
• In a food processor, combine the lemongrass, garlic, and green onions. Pulse until finely chopped. Add the fish sauce, sriracha, salt, and pork; pulse until just combined. (Alternatively, you can very finely chop the lemongrass, garlic, and green onions by hand or use a mortar and pestle, then mix with the remaining ingredients. Filling can be made several days ahead and refrigerated.) Roll the meat mixture into heaping teaspoon-size meatballs (alternatively, you can roll just half into meatballs and use a combination of ground pork and meatballs in the fried rice).
• To make the fried rice:
• Heat the oil in a large sauté pan over medium-high heat. Add the meatballs and brown on all sides, about 5 minutes. Transfer to a plate. (If you rolled only half the mixture into meatballs, now sauté the ground pork in the pan until cooked through, then transfer to the plate.) Add the green onions and sauté until browned, about 2 minutes. Add the rice and sauté until warmed through and softened, then continue sautéing until the rice seems firm again, about 3 minutes. Add the meatballs and cook until warmed through. In a small bowl, combine the soy sauce, fish sauce, and sriracha. Drizzle the mixture over the rice and stir until evenly coated.