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  • 1/2 egg, lightly beaten
  • 2 tablespoons cornstarch
  • 1 tablespoon Asian fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1/4 cup finely minced shallots
  • 2 garlic cloves, minced
  • 2 tablespoons finely chopped fresh mint
  • 1 pound ground pork
  • Peanut oil for brushing
  • Boston or bibb lettuce leaves
  • Shredded carrots
  • Slivered seedless cucumber
  • Lime wedges
  • Sriracha


  1. Whisk together egg, cornstarch, fish sauce, soy sauce and sugar in a medium bowl. Stir in shallots, garlic, and mint. Add pork and combine gently by hand.
  2. Form mixture into 2 dozen walnut-size meatballs. Thread onto skewers, 3 meatballs per skewer. Refrigerate 1 hour to firm.
  3. Heat a grill pan to medium-high. Lightly brush meatballs with oil, and grill turning often, reducing the heat if necessary, until browned on all sides and just cooked through, about 10 minutes.
  4. Serve on skewers, or with lettuce leaves and accompaniments for wrapping, if desired. 

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The recipe was originally published as Vietnamese Pork Meatballs on

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