Southeast Asian Pork and Lemongrass Meatball Kebabs Wrapped in Lettuce Leaves with Vietnamese Dipping Sauce

Name: Southeast Asian Pork and Lemongrass Meatball Kebabs Wrapped in Lettuce Leaves with Vietnamese Dipping Sauce
Yield: serves 6 to 8
Ingredients: 1/4 cup fresh lime juice; 2 tablespoons cider vinegar; 2 1/2 tablespoons Thai fish sauce; 1/4 cup water; 2 teaspoons sugar; 5 thin rounds jalapeño or other small chile; 1 tablespoon coarsely grated carrot; Peanut or canola oil, if sautéing; 1 pound Southeast Asian Pork and Lemongrass Sausage (page 59), formed into 1-inch balls; 24 red-leaf or butter lettuce leaves; 1/4 cup shredded fresh mint leaves

January 24, 2012

What traveler to faraway places with strange-sounding names hasn’t become enamored of the street food found along the way? As much as art, architecture, magnificent landscapes, and the people, the food attracts. Street food requires no formal dress, nor a large bank account. It is simply there for eating, either at the spot or on the move to the next point of interest. In keeping with the street-food theme, grill these sausages if you can. Otherwise, a brisk sauté on the stove top works well. The dipping sauce, nuoc cham, is the table sauce in Vietnamese dining, much like a cruet of vinegar and one of oil on an Italian table, a bottle of chile oil and one of soy sauce on a Chinese table, or fresh tomato salsa or salsa verde on a Mexican table. It is important to use a good-quality fish sauce, one that is smooth, rather than sharp. I recommend Thai Kitchen brand, generally available in well-stocked supermarkets these days and certainly available in Asian markets.

Recipe notes

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