Ninh Hoah (Skewered Vietnamese Meatballs)

Name: Ninh Hoah (Skewered Vietnamese Meatballs)
Total time: 20 min
Yield: 6 first-course servings
Cuisine: vietnamese
Ingredients: 1 pound ground pork; 1/2 teaspoon freshly ground pepper; 3 stalks lemongrass, tough outer leaves discarded and ends trimmed, minced; 6 cloves garlic, minced; 2 medium shallots, minced; 1 tablespoon granulated sugar; 2 1/2 teaspoons cornstarch; 1 tablespoon fish sauce; 6 wooden or bamboo skewers, soaked in hot water for 10 minutes; Lettuce leaves for garnish

By Molly O'Neill

Total Time: 20 minutes
Rating: 4(31)
Comments: Read comments

Featured in: Food; The Stick Shift

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Ingredients

Yield:6 first-course servings

1pound ground pork
½teaspoon freshly ground pepper
3stalks lemongrass, tough outer leaves discarded and ends trimmed, minced
6cloves garlic, minced
2medium shallots, minced
1tablespoon granulated sugar
2½teaspoons cornstarch
1tablespoon fish sauce
6wooden or bamboo skewers, soaked in hot water for 10 minutes
Lettuce leaves for garnish

Ingredient Substitution Guide

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Preparation

Step 1
In a medium bowl, mix the pork, pepper, lemongrass, garlic, shallots, sugar, cornstarch and fish sauce. Cover and refrigerate for at least 4 hours and up to 12.
Step 2
Using your hands, divide the meat mixture into 18 equal portions and roll into individual balls. Gently push 3 meatballs onto each skewer.
Step 3
Preheat the broiler or a grill. Broil or grill the meatballs, turning once, until uniformly brown and crisp, about 4 to 5 minutes per side. Transfer to a serving platter lined with lettuce and serve with peanut sauce (see recipe) on the side.

Ratings

4 out of 5

31 user ratings

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Comments

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MH8 months ago

Lovely! Made these with a Viet noodle side salad for a main and it was a perfect summer meal. Husband went from "yuk pork" to "can I have more please?" in one mouthful. So easy and the fridge time made it so easy for a prepped meal.

vbm7 years ago

These are fabulous. A perfect first course or part of a cocktail party menu.

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