October 25, 2017
Dinner, Main Dish, Pork,
Vegetables, Lettuce , Onions, Vietnamese, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Skillet, Stove Top, Gluten-Free, Make it from scratch more
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"This sounds delicious...I found it in the November 2017 Food & Wine magazine..."
In a small bowl, mix the sliced shallots with the vinegar and a generous pinch of salt. Set aside.
In a bowl, mix the pork with the egg, lemongrass, minced shallots and cilantro, fish sauce, cornstarch, garlic and 1 1/2 teaspoons of salt. Cover and refrigerate for 30 minutes. Form into 1 1/2-inch balls.
In a large skillet, heat the oil. Add the meatballs and cook over moderate heat until browned and cooked through, 8 to 10 minutes. Transfer to a platter and serve in Bibb lettuce leaves with the picketed shallots and garnishes
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