Equipment
Ingredients
Meat & Aromatics
- 500 g ground pork, cold, min 20% fat content
- 30 g lemongrass, tender white parts only, finely minced
- 40 g shallot, finely minced
- 15 g garlic, finely minced
Seasoning & Binders
- 30 ml fish sauce
- 15 g granulated sugar
- 15 g cornstarch
- 4 g baking powder
- 15 ml neutral oil
- 2 g ground white pepper
Nutrition (per serving)
Method
Submerge bamboo skewers in water to soak for at least 30 minutes to prevent them from burning during the grilling process.
In a large mixing bowl, combine the cold ground pork, minced lemongrass, shallot, garlic, fish sauce, sugar, cornstarch, baking powder, neutral oil, and white pepper.
Knead the mixture vigorously with your hands for 3 to 4 minutes until the meat becomes sticky, cohesive, and lightens slightly in color. This develops the proteins for a bouncy texture.
Cover the bowl and refrigerate the mixture for 30 minutes to firm up, making it easier to shape around the skewers.
Divide the chilled meat mixture into 12 equal portions. With lightly oiled hands, mold each portion tightly around the top half of a soaked bamboo skewer in a long, even cylindrical shape.
Preheat a grill or grill pan over medium-high heat. Lightly brush the grates with oil to prevent sticking.
Grill the skewers using tongs to turn them every 3 minutes. Cook for 10 to 12 minutes total, until beautifully caramelized with slight char marks and the internal temperature reaches a safe 74 C / 165 F.
Transfer the cooked skewers to a serving platter and let them rest for 3 minutes before serving to allow juices to redistribute.
Chef's Notes
- The secret to the authentic, bouncy texture of Vietnamese meatballs is keeping the meat extremely cold and kneading it vigorously to develop myosin.
- Baking powder slightly alters the pH of the meat, helping it retain moisture while cooking and contributing to the springy bite.
- When preparing lemongrass, only use the bottom 3 to 4 inches of the stalk. Peel away the tough, woody outer layers until you reach the tender, bendable core before mincing.
- Keep a small bowl of oil nearby when shaping the skewers. Lightly coating your hands prevents the sticky paste from adhering to your palms and ensures a smooth surface on the meatball.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 2 months — Freeze uncooked molded skewers raw for best results.
Reheating: Reheat gently in an oven at 175 C or microwave until warmed through.
