MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bun Cha (Grilled Vietnamese Meatballs w/Rice Vermicelli)
Categories: Pork, Vegetablesa, Herbs, Citrus, Chilies
Yield: 5 servings

MMMMM-------------------------MEATBALLS------------------------------
1/4 c Fish sauce
3 tb Turbinado sugar
1 lg Shallot; coarse chopped
3 cl Garlic; fine grated
3 Lemongrass stalks; outer
- layers removed, coarse
- chopped
1 ts Fresh ground pepper
2 lb Ground pork

MMMMM-----------------------DIPPING SAUCE----------------------------
1/4 c + 2 tb fish sauce
1/3 c Turbinado sugar
1/4 c + 2 tb coconut water
1/4 c Fresh lime juice
4 cl Garlic; grated
2 Red bird’s-eye chilies

MMMMM------------------------FOR SERVING-----------------------------
Leaves from 1 head soft
- lettuce
2 md Cucumbers; thin bias sliced
Fresh herbs

MAKE THE MEATBALLS: In a medium bowl, whisk together the
fish sauce and sugar until the sugar dissolves. To a
small food processor, add the shallot, garlic, and
lemongrass until finely chopped (or finely chop using a
chef’s knife). Stir the chopped aromatics and black
pepper into the sugar mixture, then add the pork,
stirring with clean hands to combine. Cover the bowl
with plastic wrap and refrigerate for at least 1 hour
and up to 24 hours.

MEANWHILE, MAKE THE DIPPING SAUCE: In a medium bowl,
stir together the fish sauce, sugar, coconut water, lime
juice, garlic, chiles (if using), and ½ cup cool water
until the sugar dissolves. Cover with plastic wrap and
refrigerate until ready to serve.

Preheat a grill over medium heat, or a well-seasoned
grill-pan over medium-high heat. Place a clean, large
platter by the grill or stove.

Divide the chilled meatball mixture into twenty 2-ounce
portions (a scant 1/4 cup per meatball). Gently roll
each portion into a ball, then press gently between your
palms to slightly flatten on 2 sides. (This will make
the meatballs easier to grill; do not fully flatten into
patties). Grill the meatballs, turning once, until
deeply charred on both sides and cooked through, 5-10
minutes. Transfer the meatballs to the platter; serve
the bun cha hot, with the reserved dipping sauce,
lettuce leaves, cucumbers, and herbs on the side.

By Kate Berry

SERVES 4 - 6

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Archives

MMMMM

... A blackberry is a goth raspberry.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)