Vietnamese Pork Balls With Hot And Sour Dipping Sau

Name: Vietnamese Pork Balls With Hot And Sour Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the pork balls; 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; For frying; 1 tablespoon chili oil; 2 tablespoons olive oil; For the dipping sauce; 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

Servings: persons

For the pork balls
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
For frying
1 tablespoon chili oil
2 tablespoons olive oil
For the dipping sauce
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

1
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.
2
Add the egg white and cornflour to bind.
3
Place in the fridge to firm for about 1 hour.
4
Divide the mixture into 24 equal-sized balls
5
Heat the chilli oil and olive oil in a frying pan over a high heat.
6
Add the pork balls and brown on all sides.
7
Reduce the heat and cook gently for 8-9 minutes until cooked through
8
Remove from the pan, drain on kitchen paper and keep warm.
9
To make the dipping sauce: heat the chilli oil in a medium pan and add the onion.
10
Cook gently until soft and translucent.
11
Add the brown sugar and the chilli sauce and stir until the sugar has dissolved
12
Add the ketchup, rice vinegar and Nam Pla and heat through.
13
Leave to cool.

684

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 21 ingredients. The key ingredients include: For the pork balls, 500 g ground lean pork, 3 spring onions, chopped, 3 garlic cloves, chopped, and more.

Yes, Vietnamese Pork Balls With Hot And Sour Dipping Sauce falls under the Snacks & Appetizers 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 Balls With Hot And Sour Dipping Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions