Time: 1 hour 15 minutes plus freezing time
Complexity: easily
Servings: 4 - 6

Vietnamese BBQ Pork Meatballs (Nem Nuong) with Fish Sauce - detailed recipe.

Ingredients:

• 700 g lean pork, such as tenderloin, cut into small cubes (remove all sinew and cartilage)
• 1/2 cup finely chopped shallot
• 3 tablespoons minced garlic
• 4 teaspoons of sugar
• 2.5 tbsp Vietnamese fish sauce (Nuong nam)
• 1 and 1/4 teaspoons ground black pepper
• 5 tablespoons short-grain glutinous rice (such as sushi rice)
• 110 g diced pork fat
• Vegetable oil
• Equipment: 6 - 8 bamboo skewers, 20 cm long (soak in warm water for at least 30 min.)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork, fish sauce, round grain rice, shallots, garlic, lard

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Preparation:

Step 1
• In a small bowl, combine the pork, shallots, garlic, sugar, fish sauce, and pepper. Mix well, cover, and refrigerate for at least an hour or overnight. Transfer to the freezer for 30 minutes, until slightly frozen.
Step 2
• Place the rice in a small skillet and heat over medium-high heat, stirring constantly, until toasted, golden brown, and fragrant. Transfer to a plate to cool.
  
  Once the rice has cooled, place it in a coffee grinder and grind it to a powder. Measure out 3 tablespoons of powder. Save the remaining powder for another use or discard.
Step 3
• Transfer the partially frozen meat mixture to a food processor and process until a smooth, thick paste forms. Add the lard to the processor and process or chop until smooth.
  
  Add the roasted rice powder and pulse a few times to combine. Don't overmix or the mixture will become sticky.
Step 4
• Preheat grill to medium-low heat.
  
  Transfer the meat mixture to a small bowl. Lightly oil your hands. Scoop out 1.5 heaping tablespoons of the mixture and roll into a smooth, small ball. You should have 25 meatballs. Re-oil your hands as needed. Thread the meatballs onto bamboo skewers, threading as many as possible onto each.
  
  Lightly oil the grill and grill the meatball skewers, turning occasionally, until cooked through, 20-30 minutes. Remove from the skewers and serve warm or at room temperature, such as with Bun Thit Rice Noodle Salad.

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