Succulent little balls of pork and herbs, simple to throw together and perfect with a cold beer. A Vietnamese name, but without any claim to authenticity. Serve with fine rice noodles, chilli sauce and lettuce leaves to wrap if you want to make them into a meal. Makes around 10.
- 400g minced pork
- 1 egg, beaten
- 5 spring onions, finely chopped
- 3cm piece of ginger, peeled and minced
- 1 garlic clove, minced
- 2 tsp fish sauce
- 1 tbsp soy sauce
- 2 tsp maple syrup
- 1 tbsp sriracha
- Handful fresh coriander, finely chopped
- Thoroughly mix everything together in a bowl
- Cover and leave to rest for 30 mins in the fridge. Then lightly scoop up and roll into golfball-sized balls without overworking or compressing the mixture too much
- Grill, fry or barbecue for 10 mins until cooked through and serve straight away
Sophie cooks 