Vietnamese pork meatballs (sandwich)
ingredients
2 tablespoons plus 1 teaspoon vegetable oil, plus more for brushing
2 large garlic cloves, minced
2 Thai chiles or 1 large jalape帽o, minced
1 large shallot, thinly sliced
3 tablespoons rice wine or dry white wine
One 16-ounce can plain tomato sauce
3 1/2 tablespoons Asian fish sauce
1 1/2 pounds ground pork
1/2 cup minced onion
4 large canned water chestnuts, minced
3 tablespoons cornstarch
2 tablespoons chopped cilantro leaves, plus 12 large sprigs
1 tablespoon Korean-style kimchi (see Note)
2 teaspoons soy sauce
1 1/2 teaspoons freshly ground pepper
1/2 teaspoon Asian sesame oil
1 large egg beaten with 2 tablespoons water
Six 6-inch French bread rolls or pieces of baguette
Quick Pickled Carrots
Hot sauce, for serving
directions
Soak six 10-inch bamboo skewers in water for 20 minutes; drain.
Meanwhile, in a medium skillet, heat 2 tablespoons of the vegetable oil. Add the garlic, chiles and shallot and cook over moderate heat until softened, about 3 minutes. Add the rice wine and bring to a boil. Stir in the tomato sauce and simmer, stirring occasionally, until thickened, about 10 minutes. Stir in 1 tablespoon of the fish sauce.
In a large bowl, gently mix the ground pork with the onion, water chestnuts, cornstarch, chopped cilantro, kimchi, soy sauce, pepper, sesame oil, beaten egg mixture and the remaining 1 teaspoon of vegetable oil and 2 1/2 tablespoons of fish sauce. Using moistened hands, roll the mixture into 30 meatballs. Thread the meatballs onto the skewers and refrigerate until chilled.
Light a grill. Lightly brush the meatballs with vegetable oil and grill over a hot fire until browned and cooked through, about 10 minutes.
Halve the rolls lengthwise without cutting all the way through. Halve the meatballs, stuff them into the rolls and spoon the tomato sauce over them. Top with the Quick Pickled Carrots and cilantro sprigs and serve with hot sauce.
MAKE AHEAD The raw meatballs can be refrigerated overnight.
as an appetizer:
1/2 lb - Ground Beef
1 lb - Ground Pork
3 cloves - Garlic, minced
2 Tbls - Nuoc Mam, Vietnamese Fish Sauce (Available in Asian markets. I like Phu Quoc ';Flying Lion'; brand, but ';Three Crab'; brand, and ';Golden Grain'; brand are wonderful too.). Note: use no additional salt in this recipe.
1 Tsp - Finely Ground White Pepper
2 - Red Thai Chiles, finely sliced
2 Tbls - minced fresh Cilantro
montefin's Original Chocolate Fermented Black Bean Sauce (recipe below)
Vietnamese Dipping Sauce (recipe below)
Whole sprigs of fresh Cilantro, minced Scallions and minced Red Thai Chile for garnish
In a large bowl, mix the Beef, Pork, Garlic, White Pepper, Red Peppers, Cilantro, and Fish Sauce. Let the mixture sit in the refrigerator for at least half an hour -- overnight is even better. But don't worry about the time. The keynote of Vietnamese cuisine is FLAVOR and there's lots of it here even if you go straight to the grill.
Roll meat mixture into 12 balls (that's 3 meatballs per small serving plate -- always odd numbers please). Grilled them 5 minutes on one side, then 5 minutes on the other,
While the meatballs are grilling, quickly prepare the two sauces below.
Chocolate Black Bean Sauce
1 - red hot Chili Pepper, sliced thinly
1 oz - Bittersweet Dark Cholcolate (I use Hershey's Special Dark, but you can spring for Scharffen Berger 92% Cacao if you'd like.)
2 Tbls - Fermented Black Soy Beans (available in Asian markets, also called Salted Black Beans)
1/4 cup - Hot Water
In a bowl, soak the Fermented Black Soy Beans in the hot water.
Remove the softened, hot beans to a small, shallow serving bowl. Add the Chocolate, and 1 Tsp of the hot bean rinse water. Mash the beans and melting chocolate together into a paste - use more rinse water if you need to for a smooth consistency. Add the Red Hot Pepperslices and continue mashing and mixing for about 30 seconds more.
Dipping Sauce
1 - Red Hot Thai Chile Pepper, chopped to bits %26amp; pieces
2 Tbls - Nuoc Mam, Vietnamese Fish Sauce (Available in Asian markets. I like Phu Quoc ';Flying Lion'; brand, but ';Three Crab'; brand, and ';Golden Grain'; brand are wonderful too.). Note: use no additional salt in this recipe.
2 Tbls - Vietnamese Seasoning Sauce (I like Golden Mountain) or you can use Soy Sauce
Put the Red Hot Thai Pepper bits %26amp; pieces in a small shallow serving bowl, and add the Fish Sauce and the Seasoning Sauce. You're done.
Place an odd number of meatballs on each serving dish alongside a generous dollop of the Chocolate Fermented Black Bean Sauce. Garnish with whole Cilantro sprigs and sprinkles of minced Scallions and Red Thai Pepper bits. Serve the Dipping Sauce in separate sauce bowls.
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