Vietnamese grilled pork balls

These Vietnamese grilled pork balls (nem nuong) are surprisingly light, and make a nice meal with an Asian slaw or this warm glass noodle and edamame salad.

Vietnamese grilled pork balls
(serves 4)

• 1 Tb jasmine rice
• 400g ground pork
• 2 garlic cloves, crushed
• 1 Tb fish sauce
• 1 Tb caster sugar
• salt and pepper

1. Pre-soak eight bamboo skewers to keep them from burning.
2. Dry fry the rice in a small frying pan until golden, then grind to a powder in a mortar and pestle.
3. Combine the ground rice, pork, garlic, fish sauce and caster sugar. Season with salt and pepper and mix well.
4. With wet hands, shape the mixture into 24 small balls,. Thread them onto the skewers.
5. Cook under a hot grill, turning occasionally, until golden brown.

Tags: Asian food, dairy-free, gluten-free, pork