Vietnamese Pork Balls With Hot And Sour Dipping Sauce Recipes

VIETNAMESE PORK BALLS WITH HOT AND SOUR DIPPING SAUCE

a fabulous appetizer or cocktail recipe. Vietnamese food is bursting with fresh simple flavor and this recipe is no different. does not include 1 hour chilling time.

Provided by MarraMamba

Categories Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

Vietnamese Pork Balls With Hot and Sour Dipping Sauce image

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.

Nutrition Facts : Calories 471.1, Fat 33.4, SaturatedFat 10.8, Cholesterol 90, Sodium 1144.2, Carbohydrate 18.3, Fiber 1.4, Sugar 12.8, Protein 23.6

Ingredients

500 g ground lean pork
3 spring onions, chopped
3 garlic cloves, chopped
1 stalk lemongrass, finely chopped
2 green bird's eye chilies, finely chopped
1 tablespoon coriander leaves, chopped
1 egg white, lightly beaten
1 tablespoon cornflour
1 tablespoon chili oil
2 tablespoons olive oil
1 tablespoon chili oil
50 g onions, finely chopped
2 tablespoons brown sugar
50 ml chili sauce
4 tablespoons tomato ketchup
2 tablespoons rice wine vinegar
2 tablespoons nam pla (Thai fish sauce)
sweet and sour rice, to serve

LEMONGRASS PORK PATTIES WITH VIETNAMESE DIPPING SAUCE

In Vietnam, little pork patties like this are often grilled over charcoal right on the street and diners sit and eat on (now iconic) little plastic stools. You can serve these patties simply wrapped in the lettuce leaves here, as a snack, or over vermicelli noodles, as a larger meal. Whats non-negotiable? Serve with plenty of herbs and the funky, salty, sour, sweet dipping sauce.

Provided by Kristin Donnelly

Categories Sandwich Ginger Pork Summer Grill Grill/Barbecue Lemongrass Green Onion/Scallion

Yield Makes 12 2-inch patties

Number Of Ingredients 18

Lemongrass Pork Patties With Vietnamese Dipping Sauce image

Steps:

For the patties:
In a large bowl, use your hands to mix together all of the ingredients, then form the mixture into twelve 2-inch patties (about 3/4 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm.
Preheat the grill for at least 10 minutes and set it up to grill over moderately high heat. Oil the grates. Grill the patties until brown grill marks form on the bottom, about 4 minutes. Flip the patties, then grill for 3 to 4 minutes longer, until cooked through but still juicy.
For the sauce and assembly:
In a small mixing bowl, whisk the vinegar with the sugar and water. Add the fish sauce, then taste and season with more vinegar or sugar, depending on your taste.
Arrange the lettuce leaves and herb sprigs on a platter. To serve, wrap the pork patties and herb sprigs in lettuce and dip in the sauc

Ingredients

Patties:
1 pound ground pork
3 large cloves of garlic, minced (about 2 tablespoons)
1/4 cup thinly sliced scallion greens (from 3 to 4 scallions)
1 stalk lemongrass, tough outer layers removed, lower 6 inches of tender bulb, finely chopped
1 tablespoon finely chopped fresh ginger
1 1/2 teaspoons fish sauce (such as nuoc mam or nam pla)
1 1/2 teaspoons sugar
1/2 teaspoon freshly ground black pepper
3/4 teaspoon kosher salt
Sauce and assembly:
1 1/2 tablespoons rice vinegar, plus more to taste
1 tablespoons sugar, plus more to taste
1/4 cup water
1 tablespoon plus 1 teaspoon fish sauce
Pinch of crushed red pepper
12 lettuce leaves, such as Boston lettuce or iceberg
Herb sprigs, such as mint, cilantro and Thai basil

NUOC CHAM (VIETNAMESE DIPPING SAUCE)

My personal take on a traditional dipping sauce. A little bit sweet, but mostly savory with a nice bit of heat. I make this a minimum of 24 hours before I use it to let the flavors mingle. Leftover sauce can be kept for three to four weeks in a sealed container in the refrigerator. If this isn't to your taste as written, experiment! Everyone's tastes are different! Some like their nuoc cham really sweet and mild, some like it tangy with heat. Mine tends to be more towards the tangy heat side. So, before you add the garlic, onion, and vinegar, sample it and adjust the ingredient amounts to suit your liking. Keep in mind that this recipe is LOUD when you first make it. The flavors mingle and mature a bit after the first 24 hours. I hope you enjoy!

Provided by Calamity in the kitchen

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 15m

Yield 20

Number Of Ingredients 8

Nuoc Cham (Vietnamese Dipping Sauce) image

Steps:

Stir the sugar and warm water together in a bowl until the sugar dissolves completely; add the fish sauce, vinegar, lemon juice, garlic, Thai chile peppers, and green onion to the mixture.

Nutrition Facts : Calories 14.9 calories, Carbohydrate 3.7 g, Fiber 0.3 g, Protein 0.4 g, Sodium 219.8 mg, Sugar 3 g

Ingredients

¼ cup white sugar
½ cup warm water
¼ cup fish sauce
⅓ cup distilled white vinegar
½ lemon, juiced
3 cloves garlic, minced
3 Thai chile peppers, chopped
1 green onion, thinly sliced

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Vietnamese Pork Balls With Hot And Sour Dipping Sauce Recipes

VIETNAMESE PORK BALLS WITH HOT AND SOUR DIPPING SAUCE

a fabulous appetizer or cocktail recipe. Vietnamese food is bursting with fresh simple flavor and this recipe is no different. does not include 1 hour chilling time.

LEMONGRASS PORK PATTIES WITH VIETNAMESE DIPPING SAUCE

NUOC CHAM (VIETNAMESE DIPPING SAUCE)

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