Vietnameseporkballswithhotandsourdippingsauce Recipes

Steps:

• Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.
• Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.
• Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.
• To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.

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.

Steps:

• Whisk shallot, brown sugar, fish sauce, vinegar, and pepper in a shallow dish. Using a fork, pierce pork chops all over (to allow marinade to penetrate faster) and add to marinade in dish. Turn to coat. Cover and let pork chops marinate at room temperature, turning occasionally, 20 minutes.
• Remove pork chops from marinade, scraping off excess (reserve marinade for sauce). Heat oil in a large skillet over medium-high heat. Lightly season pork chops with salt. Cook until browned and cooked through, about 4 minutes per side. Let pork chops rest 10 minutes before serving.
• Meanwhile, bring marinade to a boil in a small saucepan and cook until reduced to 1/4 cup, about 4 minutes. Serve pork chops with reduced marinade and lime halves.
• DO AHEAD: Chops can be marinated 1 day ahead. Chill, turning bag occasionally.

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.

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.

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.