Grilled Vietnamese Meatballs |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Spicy appetizer with 2 dipping sauces! Ingredients:
1/2 lb - ground beef |
1 lb - ground pork |
3 cloves - garlic, minced |
2 tbls - nuoc mam, vietnamese fish sauce (available in asian markets. try phu quoc flying lion brand, but three crab brand, and golden grain brand are wonderful too.). note: use no additional salt in this recipe. |
1 tsp - finely ground white pepper |
2 - red thai chiles, finely sliced |
2 tbls - minced fresh cilantro |
chocolate fermented black bean sauce (recipe below) |
vietnamese dipping sauce (recipe below) |
whole sprigs of fresh cilantro, minced scallions and minced red thai chile for garnish |
Directions:
1. In a large bowl, mix the Beef, Pork, Garlic, White Pepper, Red Peppers, Cilantro, and Fish Sauce.
2. Let the mixture sit in the refrigerator for at least half an hour - overnight is even better.
3. Roll meat mixture into 12 balls (that's 3 meatballs per small serving plate - always odd numbers please).
4. Grilled them 5 minutes on one side, then 5 minutes on the other,
5. While the meatballs are grilling, quickly prepare the two sauces below.
6. Chocolate Black Bean Sauce
7. Ingredients
8. 1 - red hot Chili Pepper, sliced thinly
9. 1 oz - Bittersweet Dark Cholcolate (I use Hershey's Special Dark)
10. 2 Tbls - Fermented Black Soy Beans (available in Asian markets, also called Salted Black Beans)
11. 1/4 cup - Hot Water
12. In a bowl, soak the Fermented Black Soy Beans in the hot water.
13. Remove the softened, hot beans to a small, shallow serving bowl. Add the Chocolate, and 1 Tsp of the hot bean rinse water. Mash the beans and melting chocolate together into a paste - use more rinse water if you need to for a smooth consistency. Add the Red Hot Pepperslices and continue mashing and mixing for about 30 seconds more.
14. Dipping Sauce
15. Ingredients
16. 1 - Red Hot Thai Chile Pepper, chopped to bits & pieces
17. 2 Tbls - Nuoc Mam, Vietnamese Fish Sauce (see above in meatball ingredients). Note: Again, use no additional salt in this recipe.
18. 2 Tbls - Vietnamese Seasoning Sauce (Try Golden Mountain) or you can use Soy Sauce
19. Put the Red Hot Thai Pepper bits & pieces in a small shallow serving bowl, and add the Fish Sauce and the Seasoning Sauce. You're done.
20. Place an odd number of meatballs on each serving dish alongside a generous dollop of the Chocolate Fermented Black Bean Sauce. Garnish with whole Cilantro sprigs and sprinkles of minced Scallions and Red Thai Pepper bits. Serve the Dipping Sauce in separate sauce bowls.
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