Hanoi Style Grilled Pork Meatballs Cha Vien
Succulent, smoky pork patties marinated in caramel sauce and fish sauce, traditionally served as part of Bun Cha.
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Ingredients
- 500 g Ground pork shoulder (with 20% fat)
- 2 tablespoons Minced shallots
- 1 tablespoon Minced garlic
- 1 1/2 tablespoons Fish sauce (Nuoc Mam)
- 1 teaspoon Caramel cooking sauce (Nuoc Mau)
- 1 tablespoon Sugar
- 1 tablespoon Oyster sauce
- 1/2 teaspoon Black pepper
- 1 tablespoon Vegetable oil
- 1 teaspoon Honey(optional)
Instructions
- 1
In a large mixing bowl, combine the ground pork, minced shallots, garlic, fish sauce, caramel sauce, sugar, oyster sauce, and pepper.
- 2
Mix the ingredients thoroughly by hand for about 5 minutes until the meat becomes slightly sticky and paste-like.
- 3
Cover the bowl and refrigerate the mixture for at least 1 hour, or ideally overnight, to allow the flavors to penetrate.
- 4
Lightly oil your hands and shape the pork mixture into small, flat patties about 2 inches in diameter.
- 5
Prepare a charcoal grill for medium-high heat; if using an oven, preheat to 400°F (200°C).
- 6
Place the patties in a grilling basket or directly on the grates, brushing lightly with oil to prevent sticking.
- 7
Grill for 3-5 minutes per side until deeply caramelized, charred on the edges, and cooked through.
- 8
Serve immediately in a bowl of warm dipping sauce alongside rice vermicelli and fresh herbs.
Nutrition per Serving
320
Calories
22g
Protein
8g
Carbs
24g
Fat
0g
Fiber
6g
Sugar
850mg
Sodium
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