While sitting in France I’m writing down this recipe about Vietnamese Meatballs! The BBQ Bastard goes multicultural. The idea for this recipe came after a visit to the superb restaurant Bun! in Antwerp (Belgium). The meal we got served over there was awesome. I realised I needed to do more with those delicious oriental spices. So expect more of these delightful pieces of meat! There’s even a stir-fried side dish made on the Q coming soon so stay tuned!
Disclosure: "This post contains affiliate links. All opionions shared are my own."
Those who follow me on instagram might have noticed a while ago I enjoyed my meal at Bun! If I have many good ideas depends on who you ask the question but I’m sure my wife will agree on this one! We went in for a quick meal but were surprised by the food brought there! It’s a tiny restaurant in Antwerp serving Vietnamese streetfood. Most of the people need to sit at the bar. I guess there’s only place for about 15 people. It’s almost like you’re eating in the kitchen! Yet it’s cozy and comfortable eating. I picked the “bun nem nuong”: Grilled duroc/shrimp meatballs with rice noodles and a Red Saigon Beer. The dessert was a tad to sweet for me buth the Vietnamese coffee in the end was a blast! We will definetly go back there! Check my instagram for some pictures!
When making these Vietnamese meatballs make sure you get enough of them! They are easy to store in the freezer and delicious for a quick meal after work. You don’t need to smoke them for a good meal but we all know it only gets better! The vietnamese influences come from the seasoning used for these meatballs. With Lemongrass, mint, coriander, fish sauce, … there are a lot of mighty flavors in these meatballs leaving a fresher taste than the regular rather heavy tasting meatballs I’m normally making. Make sure you use fresh herbs for extra flavor. For smoking I opted for the fruity touch of apple wood!
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After going out for a lunch at Bun! (Antwerp) I got inspired to do more oriental recipes! These Vietnamese Meatballs are a starter but I promise more will appear later on! It's a rather new kitchen to me so I'm happy to experiment with some new awesome flavors! Expect fresh flavorful food with a smokey twist! The delicious stir fried noodle salad I used as a side will follow soon!
- 700 gr minced meat
- 3 tbsp thai fish sauce
- 1.5 stalks lemongrass
- 30 gr caster sugar
- 2 spring onions
- 1 tbsp finely chopped fresh mint
- 2 tbsp finely chopped fresh coriander
- 1 tsp corn flour
- pepper at taste
- 1 chunk apple wood
Start by making some minced meat by following these instructions! Don't use the spices mentioned over there! We'll add them here.
Cut the rest of the herbs and spring onions thinly and add them to the minced meat with 1 tsp. corn flour and pepper at taste.
Add the cooled sauce to the minced meat.
Form meatballs from about 125 - 150 gr. and put aside for 2 hrs. This will make the balls firmer and easier to handle on the grill.
Start a fire for indirect cooking at medium heat 150°C/300°F.
Toss a chunk of apple wood in the fire and wait until the smoke turns blue.
Smoke your meatballs until they reach an internal temperature of 72°C/160°F.
Raise the temperature of your BBQ for direct cooking at about 200-250°C / 400-480°F.
Finish your Vietnamese Meatballs by grilling them on high heat untill they are nicely browned on the outside! About 2-3 minutes aside. Don't let them in too long or they will dry out!
With my blog I try to share some passion. Some times I get some test products by passionate people or make use of affiliate links to cope with the costs. By buying through these links I earn a small commision without costs for you! All opinions shared are my own and no false statements will be made! In this post: - There are affiliate links on the "Lemongrass", "Vietnamese Fish Sauce".