Pei Wei Asian Diner Nem Nuong (Lemongrass Meatballs) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Meatballs could be made the day before or even frozen for later use. Ingredients:
1 lb ground pork |
bamboo skewer |
1 tablespoon oyster sauce |
1 tablespoon fish sauce |
1 tablespoon vegetable oil |
1 tablespoon light brown sugar |
1 teaspoon fresh ground black pepper |
2 lemongrass, stalks minced |
1 shallot, minced |
1 garlic clove, minced |
1 tablespoon galangal, minced |
1 kaffir lime leaf |
3 ounces water |
1 tablespoon kosher salt |
4 ounces lime juice |
2 tablespoons fish sauce |
3 ounces rice vinegar |
1 tablespoon brown sugar |
3 tablespoons sugar |
1 tablespoon carrot, minced |
1 thai red chili pepper, seeded and minced |
Directions:
1. Mix all of the Nuoc Cham sauce ingredients in a bowl until the sugars dissolve. Refrigerate until needed. Will stay good for several days.
2. Soak the bamboo skewers in water. Mix the meat with the marinade ingredients. Shape into 1 ounce meatballs and skewer 5 on each stick. Refrigerate for 4 hours and then grill over low heat with no open flame.
3. Serve with Nuoc Cham sauce, mint, cilantro and basil. Wrap in leaf lettuce and eat with hands.
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