Try these Vietnamese delights next time you’re having a barbecue.
Combine 450g (1 lb) of minced pork with ½ a cup of Vietnamese fish sauce (Thai fish sauce is much stronger), 4 tablespoons of dark soy or caramel sauce (available from Asian stores), 2-3 finely diced brown shallots, 12 finely sliced garlic chives and 1 tablespoon of ground white pepper. Mix well, form into small meatballs and chill before threading onto skewers. Barbecue over coals if possible and serve over finely sliced cucumbers and carrots, garnished with plenty of fresh mint, Vietnamese mint and spring onions. Serve with Nước chấm dipping sauce: combine ¼ of a cup of Vietnamese fish sauce, 2 minced cloves of garlic, 1 finely diced small red chilli, 2 tablespoons of sugar and 2 tablespoons of lemon juice.
michelle picker cooks 