Charles Phans Vietnamese Meatball Recipe

Name: Charles Phans Vietnamese Meatball
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon baking powder; 1/2 tablespoon water; 1 pound ground pork belly; 1/8 cup pork back fat, diced; 1/2 tablespoon fish sauce; 1/2 tablespoon sugar; 1/2 teaspoon ground white pepper; 1/4 teaspoon pink curing salt; 1/4 teaspoon kosher salt; 1 tablespoon green onions, minced (white parts only); 1 tablespoon shallots, minced; 1/2 tablespoon garlic, minced

Servings: persons

1/2 teaspoon baking powder
1/2 tablespoon water
1 pound ground pork belly
1/8 cup pork back fat, diced
1/2 tablespoon fish sauce
1/2 tablespoon sugar
1/2 teaspoon ground white pepper
1/4 teaspoon pink curing salt
1/4 teaspoon kosher salt
1 tablespoon green onions, minced (white parts only)
1 tablespoon shallots, minced
1/2 tablespoon garlic, minced

1
Prepare a charcoal or gas grill for grilling over medium heat.
2
In a small pot, bring 2 cups of water to a boil over medium-high heat.
3
Add the pork back fat and cook for about 10 minutes, until the fat is cooked through.
4
Mix together the baking powder and water.
5
In the bowl of a food processor, combine the pork belly, pork fat, fish sauce, sugar, baking powder mixture, white pepper, curing salt, and kosher salt.
6
Blend until the mixture turns into a stiff paste that is sticky and springs back to the touch, about 2 to 3 minutes.
7
Add the green onions, shallots, and garlic and give it a few more pulses.
8
Transfer the paste to a large bowl.
9
Coat your palms lightly with canola oil to prevent sticking.
10
Scoop up the paste and shape it into balls approximately 1 inch in diameter.
11
Set the balls on a platter and continue until all of the paste has been used up.
12
This should make 25-30 meatballs.
13
Grill the meatballs until they are cooked through and feel firm to the touch, about 8 to 9 minutes.
14
Serve warm.

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 teaspoon baking powder, 1/2 tablespoon water, 1 pound ground pork belly, 1/8 cup pork back fat, diced, and more.

Yes, Charles Phans Vietnamese Meatball falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Charles Phans Vietnamese Meatball

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions