VIETNAMESE BBQ PORK MEATBALLS (NEM NUONG)
Steps:
- In a small bowl combine the pork, shallots, garlic, sugar, fish sauce and pepper. Stir to combine well, cover, and refrigerate for at least 1 hour and up to overnight. Transfer to the freezer for 30 minutes, or until the mixture is partially frozen.
- Place the rice in a small skillet and heat over medium-high heat, stirring constantly, until rice is toasted, golden brown and fragrant. Transfer to a plate to cool. When cool, place rice in a coffee grinder and process to a fine powder. Measure 3 tablespoons of the powder and set aside. Save any remaining powder for another purpose or discard.
- Transfer the partially frozen meat mixture to a food processor and process to a completely smooth but stiff paste. Add the pork fat to the processor and process until smooth or finely chopped. Add the roasted rice powder and pulse several times to combine the mixture. Do not over process or the mixture will become sticky.
- Preheat a grill to medium-low.
- Transfer the meat mixture to a small bowl. Lightly oil your hands. Divide meat mixture into heaping 1 1/2 tablespoonfuls and roll each into a smooth ball. Recoat your hands with oil, as necessary. Thread the meatballs onto the bamboo skewers, fitting as many as you can on each skewer.
- Coat the grill lightly with oil and grill the skewered meatballs, turning occasionally, until cooked through, 20 to 30 minutes. Serve warm or at room temperature.
VIETNAMESE GRILLED PORK MEATBALL SANDWICHES
Charles Phan, the chef and owner of San Francisco's The Slanted Door, models his pork burgers topped with pickled carrots and cilantro on the classic French-Vietnamese sandwich called banh mi. Food & Wine. MAKE AHEAD: The raw meatballs can be refrigerated overnight. NOTES: Kimchi, spicy pickled and fermented cabbage, is available at Asian markets and many supermarkets.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- Quick Pickled Carrots - In a large bowl, stir the sugar and salt into the vinegar until completely dissolved. Add the julienned carrots and cover tightly with plastic wrap. Let the carrots marinate for at least 30 minutes at room temperature or refrigerate overnight.
- Soak six 10-inch bamboo skewers in water for 20 minutes; drain.
- Meanwhile, in a medium skillet, heat 2 tablespoons of the vegetable oil. Add the garlic, chiles and shallot and cook over moderate heat until softened, about 3 minutes. Add the rice wine and bring to a boil. Stir in the tomato sauce and simmer, stirring occasionally, until thickened, about 10 minutes. Stir in 1 tablespoon of the fish sauce.
- In a large bowl, gently mix the ground pork with the onion, water chestnuts, cornstarch, chopped cilantro, kimchi, soy sauce, pepper, sesame oil, beaten egg mixture and the remaining 1 teaspoon of vegetable oil and 2 1/2 tablespoons of fish sauce. Using moistened hands, roll the mixture into 30 meatballs. Thread the meatballs onto the skewers and refrigerate until chilled.
- Light a grill. Lightly brush the meatballs with vegetable oil and grill over a hot fire until browned and cooked through, about 10 minutes.
- Halve the rolls lengthwise without cutting all the way through. Halve the meatballs, stuff them into the rolls and spoon the tomato sauce over them. Top with the Quick Pickled Carrots and cilantro sprigs and serve with hot sauce.
Nutrition Facts : Calories 658.9, Fat 32.1, SaturatedFat 10.2, Cholesterol 141.9, Sodium 1869.8, Carbohydrate 53.4, Fiber 4, Sugar 23.5, Protein 36.2
VIETNAMESE GRILLED PORK TENDERLOIN
Pork tenderloin on the barbecue has never been so tender or simple. I found this recipe in Gourmet magazine and didn't like the carmelizing process, so I just made it my own marinade. And my brother's tips on grilling tenderloin made it so easy!
Provided by Cookin-jo
Categories Pork
Time 8h30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine the sugar, green onions, garlic, lime juice, fish sauce and salt in a large bowl.
- Add the tenderloins, making sure they are coated with the marinade.
- Let sit in the fridge for as short as 4 hours, as long as 24 hours, turning when you can.
- Heat grill or broiler in your oven. But the outdoor grill is best.
- My brother's trick to grill these is to put them on the grill, on medium heat, and cover for 7 minutes, not disturbing them. Then turn over for 6 minutes. And then turn off the grill and let rest for 5.
- With my propane grill, I do them for 8,7,6. You want a bit of pink showing in the middle but almost all white.
- I love to eat these with a thai sweet and hot sauce, kids love them with plum sauce, and some just like them as is.
Nutrition Facts : Calories 73, Sodium 639.9, Carbohydrate 18.5, Fiber 0.3, Sugar 17.1, Protein 0.5
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- Start by preparing the carrot and daikon. Add the julienned carrots and daikon to a large bowl and toss in the sugar, salt, vinegar and sesame oil. Set aside for 1 hour, stirring occasionally.
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- Cover with plastic wrap and refrigerate over night, or freeze for about 1 hour or until slightly firm. The purpose is to thicken it up.
- If you chose to freeze your meat, start washing your veggies, prepare the garnishes, and cook the dried rice noodles according to package instructions. If you fridged it overnight instead, begin this prep 1 hour before you pull the meat from the fridge.
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