Subj : Itsa Meatball - 01
To   : All
From : Dave Drum
Date : Thu Feb 23 2023 04:25:00

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

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... A blackberry is a goth raspberry.
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