Grilled meatballs with lettuce wraps
SERVES 4
“ThisVietnamese-styledishmirrorsthefreshnessofCaliforniancuisinewithgrilled
meatwrappedinfragrant herbs and lettucetoformoneharmoniousbite,”saysLui.
450 gmmincedpork
1 tbspfishsauce
2 tbspmaplesyrup
1 smallshallot,finelychopped
Neutraloliveoil,forbrushing
115 gmricenoodles,toserve
2 smallgemlettucesormildmustard
greenleaves,toserve
Mixedherbs,suchasThaibasil,
shiso,perilla,dill,mint, to serve
DIPPINGSAUCE
2 tbspfishsauce
2 tbsplimejuice
2 tspgranulatedsugar
1 garlicclove,grated
1-2 Thaichillies,finelychopped
Finelyslicedcucumber,radish,green
mango or green papaya, for sauce
1 Combinepork,fishsauce,maple
syrup,shallot,1 tspfreshlyground
blackpepperand1/2tspsaltina large
bowlandmixgentlywithyourhands
untiljustcombined.Divideinto 20
ballsandflattenslightly.Setaside.
2 Bringa saucepanofwatertothe
boil.Submergenoodles,removefrom
heatandsoakfor 10 minutes. Drain
andrinseincoldwater.
3 Heata grilltomedium-high.
4 Fordippingsauce,combinefish
sauce,limejuice,sugarandgarlicin
a bowlandwhiskuntilthesugarhas
dissolved.Stirin125ml(½cup)water
anddesiredamountofchillies,then
add sliced vegetables and fruit.5 Lightlybrushtopsofmeatballs
withoil,thenplace,oiledsidedown,on
thegrillrackandgrilluntilnicelycharred
inspots(3-4minutes).Flipandcookuntil
justcookedthrough(3-4minutes).
6 Servemeatballswithdippingsauce,
noodles, greens leaves and herbs.●