Pei Wei Asian Diner Nem Nuong (Lemongrass Meatballs)

Submitted by Member 610488

"This is from the Pei Wei Asian Diner website. Meatballs could be made the day before or even frozen for later use."

 

• Ready In: 25mins
• Ingredients: 21
• Serves: 6-8

ingredients

• 1 lb ground pork
• bamboo skewer

• Marinade

• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon vegetable oil
• 1 tablespoon light brown sugar
• 1 teaspoon fresh ground black pepper
• 2 lemongrass, stalks minced
• 1 shallot, minced
• 1 garlic clove, minced
• 1 tablespoon galangal, minced
• 1 kaffir lime leaf

• Nuoc Cham sauce

• 3 ounces water
• 1 tablespoon kosher salt
• 4 ounces lime juice
• 2 tablespoons fish sauce
• 3 ounces rice vinegar
• 1 tablespoon brown sugar
• 3 tablespoons sugar
• 1 tablespoon carrot, minced
• 1 Thai red chili pepper, seeded and minced

directions

1. Mix all of the Nuoc Cham sauce ingredients in a bowl until the sugars dissolve. Refrigerate until needed. Will stay good for several days.
2. Soak the bamboo skewers in water. Mix the meat with the marinade ingredients. Shape into 1 ounce meatballs and skewer 5 on each stick. Refrigerate for 4 hours and then grill over low heat with no open flame.
3. Serve with Nuoc Cham sauce, mint, cilantro and basil. Wrap in leaf lettuce and eat with hands.