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These tiny meatballs on a stick are just the juiciest and delicious tidbits you can imagine. Cook them on charcoal and serve them in rice paper wrappers, and you are in business.
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What You Need:
(To Serve: 6 and enough to fill 12 8-inch rice wrappers)
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1½ pounds lean ground beef
1 egg white
2 tablespoons soy sauce
2 tablespoons nuoc mam (fish sauce)
½ teaspoon salt
½ teaspoon ground white pepper
1 tablespoon sesame oil
2 cloves garlic, peeled and crushed
2 tablespoons dry sherry
½ teaspoons liquid smoke
1 teaspoon sugar
1 tablespoon cornstarch
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Translate this recipe:
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| How To Cook: |
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1. Place all of the ingredients in an electric mixer and blend until very smooth.
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2. Mold all of the meat mixture into walnut-size meatballs and place on metal or bamboo skewers.
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3. Broil in the oven, turning once, or on the charcoal grill, much preferred.
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4. Serve with chopped fresh coriander or mint, lettuce leaves, and moistened rice paper wrappers (see Tip), and Vietnamese Dipping Sauce.
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TIP:
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ON PREPARING RICE PAPER WRAPPERS. These round rice wrappers can be found in large Oriental or Thai/Vietnamese markets. They come dried. TO SERVE: Place a moistened kitchen towel on the counter and put a few sheets of rice paper on the towel. Do not let them overlap. Spray them on both sides with a plant sprayer and allow them to soak up the water for a few minutes. Prepare only the amount you need. They are not reusable. Do not let them sit too long or they will become soggy. When they are soft they are ready to serve. The wrappers come in several sizes, so choose the one that is the most convenient for a particular dish.
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