Vietnamese Pork Ball Brochettes

Ingredients

• 2 12 cups ground pork
• 4 garlic cloves
• crushed
• 2 stalks lemongrass
• sliced
• 1 bunch cilantro
• chopped
• 2 red chilies
• seeded and diced
• 1 tablespoon brown sugar
• 1 tablespoon fish sauce
• 1 egg
• beaten
• 2 garlic cloves
• crushed
• 1 red chili pepper
• seeded and chopped
• 1 tablespoon sugar
• 12 lime
• seeded and chopped (peel included)
• 1 12 tablespoons fish sauce
• 12 cup peanuts
• chopped
• 1 bunch rice sticks
• 16 -20 lettuce leaves
• 2 carrots
• grated
• 1 bunch fresh basil
• leaves only
• 1 bunch of fresh mint
• leaves only

Instructions

1. Soak 12-16 wooden skewers or chopsticks in water for 30 minutes before using.
2. In a food processor combine the first 8 ingredients (pork - egg), processing until a paste is formed.
3. Chill for at least 30 minutes.
4. Take 1-2 tablespoons of mixture and using wet hands form into a ball; repeat until all the mixture is used.
5. Press soaked skewer through the middle of each ball and thread 2-3 balls onto each stick.
6. Pat until snug and chill.
7. To make the Nuoc Cham, in a spice mill or motor and pestle combine the next 3 ingredients (garlic - sugar).
8. Add the chopped lime and any lime juice that has been collected, puree again and then stir in fish sauce and 1/2 cup water.
9. Set aside.
10. Toast the peanuts in a dry skillet and then crush coarsely and set aside.
11. Soak noodles in hot water for 15 minutes and then boil for 1 minute.
12. Drain and set aside.
13. Light a grill or preheat broiler and grill balls until cooked through.
14. Serve pork balls, sprinkled with the nuts and with a salad made of lettuce, mint and basil.
15. To eat, remove from sticks, wrap in lettuce, add carrots, noodles, peanuts and herbs, roll up and dip in the Nuco Cham.