Vietnamese Pork Meatballs (Nem Nuong)

This is a popular Vietnamese dish that can be used in a soup, wrapped in softened rice paper, or served over noodles. Placing meatballs on skewers doesn’t seem like the obvious choice, but it lets these delicious balls of flavor go on the grill where they are hit by intense heat and a little dose of smoke. The trick, and it is a trick, is to make sure that the pork meatballs are as dry as possible to keep them from coming apart on the grill. Cleaned and oiled cooking grates will help as well. Aside from that, these are easy and fantastic.

MAKES: 4 TO 6 KEBABS

INGREDIENTS:

• 6 medium green onions, white parts only, finely chopped
• 4 cloves of garlic, minced
• 1 tablespoon (15 ml) fish sauce
• 1 tablespoon (15 ml) lemon juice
• 2 teaspoons granulated sugar
• 2 teaspoons cornstarch
• 1 teaspoon grated ginger
• ¼ teaspoon white pepper
• 1/8 teaspoon salt
• 1½ pounds (680 g) ground pork
• 1/3 cup (80 ml) vegetable oil
• 4 to 6 skewers
• 1½ tablespoons unsalted peanuts, chopped (for garnish)

INSTRUCTIONS:

1. Place the ground pork in a large bowl. Add the green onion, garlic, fish sauce, lemon juice, sugar, cornstarch, ginger, white pepper, and salt. Using wet hands, combine the meat with the other ingredients. Cover the bowl with plastic wrap and place into the refrigerator for 2 to 4 hours.
2. Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
3. Form the pork mixture into several 1- to 1¼-inch (2.5 to 3 cm) meatballs. Carefully thread the meatballs onto the skewers, making sure the meatballs adhere properly and aren’t too loose.
4. Place the meatball kebabs onto the grill. Cook for 8 to 10 minutes, turning once or twice during the cooking process. Do not turn immediately, but let the meatballs cook for at least 3 minutes before attempting to turn. This will reduce breakage.
5. Once the meatballs consistently reach 160°F (71°C), remove the kebabs from the grill. Some will cook faster than others. If this is the case, transfer to a cooler part of the grill or if completely cooked, remove and place onto a clean platter. Continue grilling the remaining kebabs until they reach the proper temperature.
6. To serve, remove the meatballs from the skewers and garnish with the chopped peanuts