Pei Wei Asian Diner Nem Nuong (Lemongrass Meatballs)

• 1 lb ground pork
• bamboo skewer
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon vegetable oil
• 1 tablespoon light brown sugar
• 1 teaspoon fresh ground black pepper
• 2 lemongrass, stalks minced
• 1 shallot, minced
• 1 garlic clove, minced
• 1 tablespoon galangal, minced
• 1 kaffir lime leaf
• 3 ounces water
• 1 tablespoon kosher salt
• 4 ounces lime juice
• 2 tablespoons fish sauce
• 3 ounces rice vinegar
• 1 tablespoon brown sugar
• 3 tablespoons sugar
• 1 tablespoon carrot, minced
• 1 Thai red chili pepper, seeded and minced

1. Mix all of the Nuoc Cham sauce ingredients in a bowl until the sugars dissolve.
2. Refrigerate until needed.
3. Will stay good for several days.
4. Soak the bamboo skewers in water.
5. Mix the meat with the marinade ingredients.
6. Shape into 1 ounce meatballs and skewer 5 on each stick.
7. Refrigerate for 4 hours and then grill over low heat with no open flame.
8. Serve with Nuoc Cham sauce, mint, cilantro and basil.
9. Wrap in leaf lettuce and eat with hands.

ground pork, bamboo skewer, oyster sauce, fish sauce, vegetable oil, light brown sugar, fresh ground black pepper, shallot, garlic, galangal, lime leaf, water, kosher salt, lime juice, fish sauce, rice vinegar, brown sugar, sugar, carrot, red chili pepper

Taken from www.food.com/recipe/pei-wei-asian-diner-nem-nuong-lemongrass-meatballs-469909 (may not work)