Zesty Vietnamese Pork Balls with Fiery Dipping Sauce
Experience the vibrant and bold flavors of Vietnam with these delightful pork balls, a perfect appetizer for any occasion. Bursting with fresh ingredients like lemongrass, spring onions, and a kick from bird's eye chilies, these meatballs harmonize beautifully with a sweet and spicy dipping sauce. This dish is not only a feast for the taste buds but also a testament to the simplicity and accessibility of Vietnamese cuisine. Crafted with lean pork and aromatic herbs, each bite is a delicious journey. Pair it with sweet and sour rice for a balanced meal that is sure to impress your guests.
N/A
Servings
250
Calories
17
Ingredients
Ingredients
ground lean pork
500 g (raw)
spring onions
3 (chopped)
garlic cloves
3 (chopped)
lemongrass
1 stalk (finely chopped)
green bird's eye chilies
2 (finely chopped)
coriander leaves
1 tablespoon (chopped)
egg white
1 (lightly beaten)
cornflour
1 tablespoon
chili oil
1 tablespoon
olive oil
2 tablespoons
onions
50 g (finely chopped)
brown sugar
2 tablespoons
chili sauce
50 ml
tomato ketchup
4 tablespoons
rice wine vinegar
2 tablespoons
nam pla (Thai fish sauce)
2 tablespoons
sweet and sour rice
(to serve)
Instructions
1
In a large bowl, combine the ground pork, chopped spring onions, garlic, lemongrass, bird's eye chilies, and coriander leaves. Mix well until all ingredients are evenly incorporated.
2
Gently fold in the lightly beaten egg white and cornflour, mixing until the mixture holds together.
3
Divide the mixture into 24 equal-sized balls, rolling them gently between your palms to achieve a smooth surface.
4
Heat the chili oil and olive oil in a frying pan over high heat. Once hot, add the pork balls and brown them on all sides for about 5 minutes.
5
Reduce the heat to medium-low and cook for an additional 8-9 minutes, ensuring they are cooked through and reach an internal temperature of at least 75°C (165°F).
6
Remove the pork balls from the pan and drain on kitchen paper to remove excess oil. Keep them warm while you prepare the dipping sauce.
7
For the dipping sauce, heat the remaining chili oil in a medium saucepan over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 3-4 minutes.
8
Stir in the brown sugar and chili sauce, allowing the sugar to dissolve completely before adding the tomato ketchup, rice wine vinegar, and nam pla.
9
Heat the mixture through while stirring, then remove from the heat and let it cool slightly before serving alongside the warm pork balls.
Nutrition Information
14 g
Fat
17.5 g
Carbs
15 g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in the Zesty Vietnamese Pork Balls?
The recipe uses 500g of ground lean pork as the primary protein source.
How many pork balls does this recipe produce?
The recipe is designed to be divided into 24 equal-sized balls.
What gives the pork balls their spicy kick?
The heat in the pork balls comes from two finely chopped green bird's eye chilies.
What binding agents are used to hold the meatballs together?
One lightly beaten egg white and one tablespoon of cornflour are used as binding agents.
What are the key aromatic ingredients in the pork mixture?
The aromatics include spring onions, garlic, lemongrass, bird's eye chilies, and coriander leaves.
How should the pork balls be cooked in the pan?
They should be browned on all sides over high heat for 5 minutes, then cooked over medium-low heat for an additional 8-9 minutes.
What is the safe internal temperature for cooking these pork balls?
The pork balls should reach an internal temperature of at least 75°C (165°F).
What oils are recommended for frying the meatballs?
A combination of one tablespoon of chili oil and two tablespoons of olive oil is used for frying.
What ingredients make up the fiery dipping sauce?
The sauce consists of chili oil, onions, brown sugar, chili sauce, tomato ketchup, rice wine vinegar, and nam pla (fish sauce).
How do you prepare the onions for the dipping sauce?
Finely chop 50g of onions and sauté them in chili oil for 3-4 minutes until soft and translucent.
What is 'nam pla' and how much is needed?
Nam pla is Thai fish sauce, and the recipe requires two tablespoons for the dipping sauce.
What is the calorie count for this dish?
One serving of this dish contains approximately 250 calories.
How much protein is in a serving of Vietnamese Pork Balls?
There are 15 grams of protein per serving.
What is the fat content of this recipe?
The recipe contains 14 grams of fat per serving.
How many carbohydrates are in this dish?
There are 17.5 grams of carbohydrates per serving.
What is the recommended serving suggestion for a complete meal?
The pork balls and sauce are best served alongside sweet and sour rice.
How should the lemongrass be prepared for the recipe?
One stalk of lemongrass should be finely chopped before being added to the pork mixture.
Is the dipping sauce served hot or cold?
The sauce is heated through to dissolve the sugar and then allowed to cool slightly before being served warm.
What type of vinegar is used in the sauce?
The recipe calls for two tablespoons of rice wine vinegar.
How many total ingredients are required for this recipe?
There are 17 ingredients in total, including the pork, aromatics, sauce components, and serving rice.
Can I use regular pork instead of lean pork?
The recipe specifies ground lean pork to maintain the nutritional balance, though regular ground pork can be substituted.
What is the purpose of the kitchen paper in the instructions?
It is used to drain the excess oil from the pork balls after they are removed from the frying pan.
How much chili sauce is needed for the dipping sauce?
The recipe requires 50 ml of chili sauce.
What kind of sugar is used to sweeten the sauce?
Two tablespoons of brown sugar are used in the dipping sauce.
What category does this recipe fall into?
This recipe is categorized as a Vietnamese appetizer or snack.
How should the coriander be prepared?
One tablespoon of coriander leaves should be chopped and mixed into the pork balls.
What is the primary flavor profile of this dish?
The dish features a zesty, spicy, and savory flavor profile with aromatic herbal notes.
How long does it take to sauté the onions for the sauce?
The onions should be sautéed for approximately 3-4 minutes until soft.
Is there any salt added to the recipe?
The recipe does not list salt as a separate ingredient, as the nam pla (fish sauce) provides the necessary salinity.
What should the texture of the meat mixture be before rolling?
The mixture should be well-incorporated and hold together after folding in the egg white and cornflour.