BROWSE THE COLGIN COOKBOOK

VIETNAMESE MEATBALL ON A STICK

Ingredients:
1 -1/2 lbs. lean ground beef
1 egg white
2 tablespoon soy sauce
2 tablespoon nuoc mam (fish sauce)
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1 tablespoon sesame oil
2 cloves garlic, peeled and crushed
2 tablespoon dry sherry
1/2 teaspoon COLGIN NATURAL LIQUID SMOKE
1 teaspoon sugar
1 tablespoon cornstarch

Instructions:
Place all of the ingredients in an electric mixer and blend until very smooth. Mold all of the meat mixture into walnut-size meatballs and place on metal or bamboo skewers. Broil in the oven, turning once, or on the charcoal grill, much preferred. Serve with chopped fresh coriander or mint, lettuce leaves, and moistened rice paper wrappers and Vietnamese Dipping Sauce (recipe to follow.) Serves 6 as part of a Vietnamese meal or enough to fill 12 8" rice wrappers.

VIETNAMESE DIPPING SAUCE
INGREDIENTS:
½ cup nuoc mam (fish sauce)
2 tablespoon rice wine vinegar
2 teaspoon sugar
1 cup water
¼ cup grated carrots
¼ cup grated daikon radish
1 clove garlic, peeled and crushed
juice of 1/2 lime
Chili oil to taste

INSTRUCTIONS:
Mix all the ingredients together well and chill a bit before serving.