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Vietnamese Pork Ball Brochettes

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“Recipe source: Sticks & Skewers”
1hr 5mins

Ingredients Nutrition


  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. Chill for at least 30 minutes.
  3. Take 1-2 tablespoons of mixture and using wet hands form into a ball; repeat until all the mixture is used. Press soaked skewer through the middle of each ball and thread 2-3 balls onto each stick. Pat until snug and chill.
  4. To make the Nuoc Cham, in a spice mill or motor and pestle combine the next 3 ingredients (garlic - sugar). 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. Set aside.
  5. Toast the peanuts in a dry skillet and then crush coarsely and set aside.
  6. Soak noodles in hot water for 15 minutes and then boil for 1 minute. Drain and set aside.
  7. Light a grill or preheat broiler and grill balls until cooked through.
  8. Serve pork balls, sprinkled with the nuts and with a salad made of lettuce, mint and basil.
  9. To eat, remove from sticks, wrap in lettuce, add carrots, noodles, peanuts and herbs, roll up and dip in the Nuco Cham.

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