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Vietnamese Pork Balls with a hot & sour dipping sauce


Pork balls:

500g minced pork

1/2 bunch spring onions - chopped

2 cloves of garlic - chopped

1 stick lemon grass - chopped

2 green chillies - chopped

1 tbsp coriander leaf - chopped

1 egg white - lightly beaten

1 tbsp cornflour

Salt & pepper to taste


Dipping sauce:

50ml Prep Premium Chilli Infused oil

3tbsp vegetable oil

50g finely chopped onion

1/4 tsp dried red chilli flakes

2tbsp brown sugar

4tbsp tomato ketchup

2tbsp rice vinegar

2tbsp Thai fish sauce


Salad Garnish:

1/2 bunch Lamb's Lettuce

75g mouli - julienned

4 spring onions - thinly sliced

1 red pepper - julienned

1 yellow pepper - julienned


Place the minced pork into a large bowl, add the remaining pork ball ingredients with the exception of the egg white and corn flour, mix well, now add the beaten egg white. and if required some of the corn flour to help bind the mix together.  Refrigerate until firm.


Heat 1 tbsp of vegetable oil and sweat the chopped onion, add the dried red chilli flakes, the brown sugar and the Prep Premium Chilli infused oil and stir utnil the sugar is dissolved.  Add the ketchup, rice vinegar and fish sauce, allow to heat through and set aside to cool.  Divid the pork mixture into 24 balls of even size.  Heat the remaining vegetable oil in a large frying pan and seal the pork balls on all sides, continue to fry for approximately 10 minutes until the juices run clear and they are cooke completely. Drain on kitchen paper.


Toss all of the salad garnish ingrdients in a large bowl with a tablespoon of the cooled dipping sauce.  Divide the salad garnish between 4 plates and place the fried pork balls onto the garnish, pour the dipping sauce into small dipping bowls and onto the plates and serve.

AAK Foodservice (A Trading Division of AAK International)

UK establishment number at Companies House BR020440. VAT Number GB 475 4800 31

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