Recipes // Main Dish Beef and Pork // Vietnamese Meatball

Vietnamese Meatball


By Leah Cohen


  • 3Tbs lemongrass minced
  • 1.5 Tbs cilantro root
  • 2 tbs minced garlic
  • 1 tbs salt
  • 1.5 tbs sugar
  • 4Tbs fish sauce
  • ¼ tsp white pepper
  • 2 Tbs shallot minced
  • 1 tsp kaffir minced
  • 1lb ground pork

Sriracha Mayo:

  • 1 C kewpie mayo
  • 1/8C  sriracha
  • 3tbs lime juice

In a food processor combine:

  • Garlic
  • Lemongrass
  • Cilantro root
  • Shallot
  • Blend until minced

Mix all the remaining ingredients together with the lemongrass mixture and form 1 oz balls.

Directions To cook:

  1. Cook in a deep fryer  (can also be done on stovetop in a deep pot) at 350 degrees for approximately 4 minutes or until cooked through out. Serve with Sriracha  mayo sauce.
  2. The first time I tested out these meatballs at the restaurant we served them in a Bahn mi the same way I had seen in my travels in Vietnam.
  3. The meatballs were formed around lemongrass sticks, grilled and put in the sandwich. I have since changed the way we serve the meatballs since they make great hors d’oeuvres and I think will be a great addition to the cocktail hour menu for the James Beard dinner.
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