Vietnamese Pork Ball Brochettes Recipe

Name: Vietnamese Pork Ball Brochettes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ cups ground pork; 4 garlic cloves, crushed; 2 stalks lemongrass, sliced; 1 bunch cilantro, chopped; 2 red chilies, seeded and diced; 1 tablespoon brown sugar; 1 tablespoon fish sauce; 1 egg, beaten; 2 garlic cloves, crushed; 1 red chili pepper, seeded and chopped; 1 tablespoon sugar; 12 lime, seeded and chopped (peel included); 1 ½ tablespoons fish sauce; ½ cup peanuts, chopped; 1 bunch rice sticks; 16 -20 lettuce leaves; 2 carrots, grated; 1 bunch fresh basil, leaves only; 1 bunch of fresh mint, leaves only

Servings: persons

2 ½ cups ground pork
4 garlic cloves, crushed
2 stalks lemongrass, sliced
1 bunch cilantro, chopped
2 red chilies, seeded and diced
1 tablespoon brown sugar
1 tablespoon fish sauce
1 egg, beaten
2 garlic cloves, crushed
1 red chili pepper, seeded and chopped
1 tablespoon sugar
12 lime, seeded and chopped (peel included)
1 ½ tablespoons fish sauce
½ cup peanuts, chopped
1 bunch rice sticks
16 -20 lettuce leaves
2 carrots, grated
1 bunch fresh basil, leaves only
1 bunch of fresh mint, leaves only

1
Soak 12-16 wooden skewers or chopsticks in water for 30 minutes before using.
2
In a food processor combine the first 8 ingredients (pork - egg), processing until a paste is formed.
3
Chill for at least 30 minutes.
4
Take 1-2 tablespoons of mixture and using wet hands form into a ball; repeat until all the mixture is used.
5
Press soaked skewer through the middle of each ball and thread 2-3 balls onto each stick.
6
Pat until snug and chill.
7
To make the Nuoc Cham, in a spice mill or motor and pestle combine the next 3 ingredients (garlic - sugar).
8
Add the chopped lime and any lime juice that has been collected, puree again and then stir in fish sauce and 1/2 cup water.
9
Set aside.
10
Toast the peanuts in a dry skillet and then crush coarsely and set aside.
11
Soak noodles in hot water for 15 minutes and then boil for 1 minute.
12
Drain and set aside.
13
Light a grill or preheat broiler and grill balls until cooked through.
14
Serve pork balls, sprinkled with the nuts and with a salad made of lettuce, mint and basil.
15
To eat, remove from sticks, wrap in lettuce, add carrots, noodles, peanuts and herbs, roll up and dip in the Nuco Cham.

1079

kcal

Calories

Fat

138

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 19 ingredients. The key ingredients include: 2 ½ cups ground pork, 4 garlic cloves, crushed, 2 stalks lemongrass, sliced, 1 bunch cilantro, chopped, and more.

Yes, Vietnamese Pork Ball Brochettes falls under the Seafood 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!

Vietnamese Pork Ball Brochettes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions