Whisk together pepper, sugar, and nuoc mam. Pour over ground pork in food processor. Add shallot & garlic. Mix well for ~2 minutes. Add potato starch and mix well.
Form meatballs from mixture using ~1 tbsp per meatball. Skewer. Grill or broil skewers ~5 minutes per side, until meatballs start to char.
These meatballs are great over cold rice vermicilli with a side of nuoc cham and Vietnamese table salad.They are also traditionally served as meatball rolls made with rice papers, rice vermicilli and table salad. The rolls are then dipped into Vietnamese peanut sauce, nuoc leo.
Log in or register
to write something here or to contact authors.