Vietnamese Pork Ball Brochettes

• 2 12 cups ground pork
• 4 garlic cloves, crushed
• 2 stalks lemongrass, sliced
• 1 bunch cilantro, chopped
• 2 red chilies, seeded and diced
• 1 tablespoon brown sugar
• 1 tablespoon fish sauce
• 1 egg, beaten
• 2 garlic cloves, crushed
• 1 red chili pepper, seeded and chopped
• 1 tablespoon sugar
• 12 lime, seeded and chopped (peel included)
• 1 12 tablespoons fish sauce
• 12 cup peanuts, chopped
• 1 bunch rice sticks
• 16 -20 lettuce leaves
• 2 carrots, grated
• 1 bunch fresh basil, leaves only
• 1 bunch of fresh mint, leaves only

1. Soak 12-16 wooden skewers or chopsticks in water for 30 minutes before using.
2. In a food processor combine the first 8 ingredients (pork - egg), processing until a paste is formed.
3. Chill for at least 30 minutes.
4. Take 1-2 tablespoons of mixture and using wet hands form into a ball; repeat until all the mixture is used.
5. Press soaked skewer through the middle of each ball and thread 2-3 balls onto each stick.
6. Pat until snug and chill.
7. To make the Nuoc Cham, in a spice mill or motor and pestle combine the next 3 ingredients (garlic - sugar).
8. Add the chopped lime and any lime juice that has been collected, puree again and then stir in fish sauce and 1/2 cup water.
9. Set aside.
10. Toast the peanuts in a dry skillet and then crush coarsely and set aside.
11. Soak noodles in hot water for 15 minutes and then boil for 1 minute.
12. Drain and set aside.
13. Light a grill or preheat broiler and grill balls until cooked through.
14. Serve pork balls, sprinkled with the nuts and with a salad made of lettuce, mint and basil.
15. To eat, remove from sticks, wrap in lettuce, add carrots, noodles, peanuts and herbs, roll up and dip in the Nuco Cham.

ground pork, garlic, stalks lemongrass, cilantro, red chilies, brown sugar, fish sauce, egg, garlic, red chili pepper, sugar, lime, fish sauce, peanuts, rice sticks, carrots, fresh basil, mint

Taken from www.food.com/recipe/vietnamese-pork-ball-brochettes-504095 (may not work)