Delicious Vietnamese Pork Balls- The Perfect Crowd-Pleaser!
Step into the world of Vietnamese cuisine and indulge in the flavors of Vietnam with this fabulous appetizer cocktail recipe – Vietnamese Pork Balls with Hot and Sour Dipping Sauce. Bursting with fresh, simple flavors, this recipe is the perfect introduction to Vietnamese street food. From the first bite to the last, your taste buds will dance with delight and leave you eager to explore more of what this vibrant cuisine has to offer.
If you are a fan of meatballs, you will love these Vietnamese pork balls hot with sour dipping sauce. A great combination of sweet and sour flavors, this dish will tantalize your taste buds and leave you wanting more. Traditionally served as part of a Bun Cha dish in Hanoi, these meatballs are incredibly easy to make yet oh so delicious.
Whether you’re an avid home cook or have never tried Vietnamese food before, this recipe is sure to delight. So grab your apron and let’s get started on crafting this delectable appetizer together!
Why You’ll Love This Recipe
If you’re looking for a fabulous appetizer or cocktail recipe that’s bursting with fresh, simple flavor, this Vietnamese pork balls with hot and sour dipping sauce recipe is just what you need. This dish is different from your typical meatball recipe because it combines the savory flavors of Vietnamese cuisine into one delectable dish. The pork balls hot and sour dipping sauce will leave your taste buds wanting more.
The combination of fish sauce, nam pla, tomato ketchup, chili sauce, and brown sugar will give your pork balls a perfect sweet and sour balance. The addition of onions, lemongrass, garlic cloves, and coriander leaves will enhance the umami flavor profile of this dish.
Moreover, this dish is incredibly versatile since you can serve the Vietnamese pork balls in various ways. You can serve them as part of a larger meal like bun cha Hanoi (Vietnamese grilled pork noodle salad) or as street food-style with nuoc cham (sweet and sour sauce) on the side. You can also place them on lettuce cups and dip them in mustard dipping sauce for a perfect blend of flavors.
Lastly, this recipe uses simple ingredients that are easy to find in any supermarket. The recipe is effortless to follow but packs a punch when it comes to taste. Not only will it be a crowd-pleaser at any party or gathering, but it’s also an excellent way to introduce yourself or others to Vietnamese cuisine.
In short, this Vietnamese pork balls with hot and sour dipping sauce recipe is easy to make yet provides an explosion of flavors that are sure to delight your palate.
Ingredient List
Here are the ingredients you’ll need to make the delicious Vietnamese pork meatballs with hot and sour dipping sauce recipe:
- 1 lb ground pork
- 1/2 pound ground Beef
- 2 cloves of Garlic, minced
- 2 Tbsp of Lemongrass, finely chopped
- 1/4 cup of Green Onion, thinly sliced
- 1/4 cup of fresh Coriander Leaves, finely chopped
- 2 tsp Cornflour
- Salt and Pepper to taste
For the fish sauce marinade:
- 2 tsp Brown sugar
- 2 Tbsp Fish Sauce (Nam Pla)
- 1 Tbsp Olive oil
For the hot and sour dipping sauce:
- 2 Tbsp Tomato ketchup
- 1 Tbsp Sweet chili sauce
- 1 Tbsp Fish sauce (Nam Pla)
- 1 Tbsp Brown sugar
- 1/4 cup Lime juice
- 2 cloves Garlic, minced
- 2 Tbsp Hot water
The combination of marinade, green onions, lemongrass, and coriander with both pork and beef creates a stunning depth of flavor in this Vietnamese pork meatballs recipe. The savory and tangy dipping sauce made from tomato ketchup, sweet chili sauce, fish sauce (Nam Pla), brown sugar, lime juice, and a touch of garlic balances the flavors, accenting the heat and sour components that go perfectly with the meatballs.
The Recipe How-To
Now, it’s time to dive into the exciting part of this article – the recipe how-to! Follow these steps closely for the dish that will make your taste buds sing.
Ingredients:
- 1 lb ground pork
- 1/2 onion, finely chopped
- 3 garlic cloves, minced
- 1 stalk lemongrass, minced
- 2 spring onions, finely chopped
- 1/4 cup cornflour
- Salt and pepper, to taste
- Olive oil
For Dipping Sauce
- 1/2 cup fish sauce
- 1/2 cup brown sugar
- 1/2 cup water
- 2 teaspoons chili sauce
- 2 teaspoons tomato ketchup
- 2 tablespoons lime juice
- 2 teaspoons nam pla (fish sauce)
Preparation:
- In a large bowl, combine ground pork, onion, garlic cloves, lemongrass, spring onions, cornflour, salt and pepper. Mix all together until everything is well combined.
- Form the mixture into small pork balls, about the size of a golf ball.
- Heat olive oil in a frying pan over medium heat. Once hot enough, add the pork meatballs and cook on all sides until they become golden brown.
- While the pork balls are cooking, it’s time to make the dipping sauce. In a small pot over medium heat, bring fish sauce and water to boil().
- Reduce the heat to low and add brown sugar. Keep on stirring until dissolved.
- Add chili sauce, tomato ketchup, lime juice, and nam pla (fish sauce), stir well and remove from heat.
- Once your Vietnamese pork balls are cooked through pour dipping sauce into a small bowl and use as a dip for your meatballs.
Enjoy!
Cooking Tip:
For a healthier option, bake the meatballs in the oven at 350°F for 20-25 minutes instead of frying them.
Now create a stunning platter, garnished with coriander leaves to add to this fabulous appetizer for your guests.
Substitutions and Variations
Vietnamese Pork Balls with Hot and Sour Dipping Sauce is a fabulous appetizer cocktail recipe that is bursting with fresh, simple flavors. The recipe can be tweaked to suit your preferences and dietary restrictions by making a few substitutions and variations.
If you want to make the dish vegetarian, you can replace the pork meatballs with mushroom or tofu balls. Replace nam pla with soy sauce, and fish sauce with rice vinegar. You can also use any other dipping sauces of your choice, such as mustard dipping sauce or sweet and sour sauce.
If you prefer more heat in your food, increase the chili sauce quantity in the dipping sauce recipe. To tone down the spiciness, reduce the amount of garlic and chili.
For a gluten-free version, substitute cornflour with tapioca flour or rice flour; they are both gluten-free options.
If you don’t have Nam pla or fish sauce on hand, use Worcestershire sauce as a replacement; it has almost similar umami flavors. You can also add some sesame oil to your dipping sauce for extra flavor.
In case you’re not big on pork, try replacing pork meatballs with chicken, turkey or beef meatballs. Ensure to adjust the cooking time accordingly.
The recipe is versatile enough to accommodate various side dishes such as rice, lettuce cups or noodles. If pairing with rice, opt for either steamed rice or fried rice. Noodles make it an entirely different meal; try any Vietnamese noodle like bun cha Vietnamese.
With these easy substitutes and variations on this delicious meal, everyone can enjoy Vietnamese Pork Balls with hot and sour dipping sauce regardless of their taste preferences and dietary needs.
Serving and Pairing
Vietnamese pork balls with hot and sour dipping sauce are a perfect appetizer or finger food for any occasion. These fabulous appetizer cocktail meatballs are the embodiment of Vietnamese street food, bursting with fresh and simple flavors.
Serve them as small bites for a cocktail party, in lettuce cups for a healthy and light lunch or dinner, or as part of a Vietnamese meal like bun cha or cha hanoi. The dish is versatile in its uses and pairs well with a variety of different dishes.
For an authentic Vietnamese experience, serve the pork balls hot with rice and nuoc cham (a Vietnamese dipping sauce made from fish sauce, lime juice, sugar, chili, and garlic). The combination of salty, sweet, tangy and spicy flavors will take your taste buds on an unforgettable culinary journey.
If you want to switch things up a bit, try pairing the pork balls with other dipping sauces like mustard dipping sauce or sweet and sour sauce. You can also serve them alongside other Vietnamese favorites like bbq pork skewers, nem nuong (Vietnamese grilled pork meatballs), or cha gio (Vietnamese spring rolls).
The possibilities are endless when it comes to pairing these meatballs. Use your creativity to find your perfect pairing and enjoy an explosion of flavors in every bite.
Make-Ahead, Storing and Reheating
If you are hosting a party or simply want to save time, you can make these Vietnamese Pork Balls with Hot and Sour Dipping Sauce ahead of time. The meatballs can be shaped and stored uncooked in the refrigerator for up to 24 hours before cooking.
For storing leftovers, place the cooked pork balls in an airtight container and keep them in the refrigerator for up to 3 days. When reheating, place them in a preheated oven at 350°F for about 10 minutes until heated through. Alternatively, you can reheat the pork balls in a covered saucepan over low heat until they are warmed through.
If you have leftover dipping sauce, store it in an airtight container and keep it in the refrigerator for up to 7 days. Give it a good stir before serving to ensure that all of the ingredients are well combined.
These Vietnamese Pork Balls with Hot and Sour Dipping Sauce are perfect for entertaining as you can make them ahead of time and simply reheat when ready to serve. The mix of sweet and sour flavors is perfect for any occasion, whether served as an appetizer or part of a main course meal. Storing and reheating these meatballs is easy, making it convenient to enjoy their fabulous flavor whenever you want.
Tips for Perfect Results
Preparing Vietnamese pork balls with hot and sour dipping sauce requires attention to detail, but fear not, as your efforts will pay off in the form of delicious meatballs bursting with fresh simple flavors. Allow me to share some tips and tricks that will help you achieve perfect results every time you make this fabulous appetizer cocktail.
Firstly, it is crucial to use a high-quality ground pork that is not too lean. The fat content in the meat helps to keep the meatballs juicy and flavorful. I recommend using 1 lb of ground pork and 1/2 lb of ground beef for a balanced taste.
Secondly, do not skip the marinading step. Marinating the meatballs in a sauce made of fish sauce, nam pla or soy sauce, garlic, ginger, coriander leaves, salt, and pepper for at least an hour enhances their flavor and texture.
Thirdly, before forming the meatballs, ensure that all the ingredients are well combined. This step can be accomplished quickly by mixing everything by hand in a large bowl or using a food processor.
Fourthly, take the time to roll tight balls from your meat mixture. It’s essential because it helps them retain their shape during cooking and ensures they cook evenly.
Fifthly, cornflour is an essential ingredient which helps bind everything together. Mix in just enough flour to make them fully blended but not so much that they feel dry or heavy.
When cooking on a grill pan or barbecue grill brazier, preheat the grill until it’s very hot before adding the meatballs. Flip them once until they become golden with charred bits on each side. Cooking them over medium heat takes approximately 12-18 minutes.
Finally, don’t skip making the hot and sour dipping sauce. It balances out the rich flavor of the pork balls and also adds brightness and zinginess to your appetizer.
By following these tips for perfect results, your pork balls hot sour dipping sauce recipe will be a favorite among your family and friends. Enjoy!
Bottom Line
In conclusion, this Vietnamese pork balls with hot and sour dipping sauce recipe is the perfect choice for those who love flavorful and appetizing food bursting with fresh and simple flavors. Whether enjoyed as a fabulous appetizer cocktail or a main meal, this meatball recipe will definitely impress your taste buds and leave you craving for more. With a combination of ground pork, garlic, ginger, onion, spring onions, coriander leaves, and lemongrass, accompanied by a creamy hot and sour dipping sauce flavored with nam pla, tomato ketchup, chili sauce, brown sugar, and fish sauce – every bite is an explosion of deliciousness.
In such a diverse world of culinary delights and cuisines, it can be difficult to find something unique to surprise your palate. But with this fabulous Vietnamese pork balls recipe in your hands, you won’t have to search any further. So follow the detailed steps provided in this article and showcase your cooking skills to your friends and family.
Remember that cooking is all about exploration and having fun. Don’t be afraid to experiment with different variations or substitutions. At the end of the day, it’s all about finding what works for you and enjoying the journey along the way.
So embrace the rich cultural heritage of Vietnamese cuisine through this recipe of hot and sour dipping sauce Vietnamese pork balls. Have some fun while preparing it and enjoy the delightful meal it brings you!
Vietnamese Pork Balls With Hot and Sour Dipping Sauce Recipe
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
Instructions
- 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.
- Add the egg white and cornflour to bind.
- Place in the fridge to firm for about 1 hour.
- Divide the mixture into 24 equal-sized balls
- Heat the chilli oil and olive oil in a frying pan over a high heat.
- Add the pork balls and brown on all sides.
- Reduce the heat and cook gently for 8-9 minutes until cooked through
- Remove from the pan, drain on kitchen paper and keep warm.
- To make the dipping sauce: heat the chilli oil in a medium pan and add the onion.
- Cook gently until soft and translucent.
- Add the brown sugar and the chilli sauce and stir until the sugar has dissolved
- Add the ketchup, rice vinegar and Nam Pla and heat through.
- Leave to cool.