Vietnamese pork balls and pickled Asian salad lettuce cups is a wonderfully simple and really fabulous-kinda-wow-factor starter or light supper, a super simple one to whip up for girlfriends or just one for when you are on your tod and you need to jazz up your evening. Less than 25 minutes to make.
Be sure to have all of your prep done before you cook the meat balls.
I made mine for two starters or a light supper for one. Costs around $7 for the whole dish.
Happy Thursday Folks
3 Pork Sausages
2 Tbsp Coconut Oil
2 Tbsp Fish Sauce
1 Tbsp Honey
1 Thumbsize piece of ginger, finely chopped
1 Garlic Clove, finely chopped
1 Carrot, finely sliced lengthways
1 Chilli, finely sliced lengthways
100g Red Cabbage, finely sliced lengthways
2 Tbsp Rice Wine Vinegar
1 Tsp Honey
1 Tsp Sesame Oil
1/2 Cup Salted Peanuts, smashed
4 Sml Gem Lettuce Leaves, washed
Handful Fresh Mint, finely chopped
1/4 Cup Nuoc Cham (Vietnamese Dipping Sauce) or you can just use a little bit of soy
1. Prepare the carrot, cabbage and chilli and pop in a bowl. Add the rice wine vinegar, sesame oil and 1 tsp honey and mix. This will pickle the salad ingredients whilst preparing the sausage meat.
2. Squeeze the sausage meat from its casings. In a bowl add ginger and garlic and mix well together until all evenly distributed. Roll into little walnut sized balls and place to onside.
3. Heat a large non-stick frying pan. Add coconut oil. Once hot add balls. Cook for around 5-6 minutes each side, until well browned and cooked inside. Then turn heat down a little, add the fish sauce and honey and coat the pork balls. Heat for 1-2 minutes. Place to the side and turn off the heat.
4. Lay up gem lettuce cups. Add the carrot/cabbage/chilli that has been pickling. Then top with meat balls, mint and finely fresh mint. Serve with either some soy or traditional Nuoc Cham which is a Vietnamese Dipping Sauce and very readily available these days.