Chả Heo (Vietnamese Pork Balls) are a delicious, savory dish commonly enjoyed as part of a meal or as an appetizer. These meatballs are made from minced pork seasoned with a blend of herbs, garlic, and fish sauce, then shaped into small balls and either steamed, fried, or grilled. They have a wonderfully fragrant, juicy texture and are typically served with a side of rice, dipping sauce, or wrapped in lettuce with fresh herbs for a refreshing bite. The dish is known for its tender texture and bold, savory flavors, making it a popular choice in Vietnamese cuisine.
Ingredients:
- 500g ground pork (preferably a mix of lean and fatty meat for juiciness)
- 2 cloves garlic (minced)
- 1 small onion (finely chopped)
- 1/4 cup chopped cilantro (optional)
- 1 egg
- 2 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp ground white pepper
- 1 tbsp cornstarch (or rice flour for extra tenderness)
- 2 tbsp vegetable oil (for frying or greasing if steaming)
- 1/4 cup water (to moisten the mixture if necessary)
Directions:
- Prepare the Pork Mixture:
In a large bowl, combine the ground pork, minced garlic, finely chopped onion, cilantro (if using), egg, fish sauce, oyster sauce, sugar, black pepper, white pepper, and cornstarch. Mix thoroughly using your hands or a spoon until the ingredients are well incorporated and the mixture becomes slightly sticky. - Shape the Pork Balls:
Wet your hands lightly with water (this will help prevent the pork mixture from sticking to your hands) and shape the mixture into small meatballs, about 1–1.5 inches in diameter. You can make them larger or smaller depending on your preference. - Cook the Pork Balls:
You can cook the pork balls in several ways:- Frying:
Heat vegetable oil in a skillet over medium heat. Once the oil is hot, carefully place the pork balls into the pan, making sure they don’t touch each other. Fry the pork balls for about 5-7 minutes, turning them occasionally to ensure they brown evenly on all sides. Once golden brown and cooked through (check with a thermometer – the internal temperature should be at least 160°F or 71°C), remove from the pan and drain on paper towels. - Steaming:
If you prefer a lighter, less oily option, steam the pork balls. Arrange the balls in a single layer in a steamer basket and steam over boiling water for about 15–20 minutes or until fully cooked through. - Grilling:
Alternatively, you can grill the pork balls. Skewer them or place them directly on the grill and cook for about 8–10 minutes, turning them occasionally until evenly browned and cooked through.
- Frying:
- Serve:
Serve the Vietnamese pork balls hot with steamed rice, dipping sauce (such as Nuoc Cham), and fresh herbs (like cilantro, mint, or Thai basil). You can also wrap the pork balls in lettuce leaves for a fresh bite, or enjoy them as part of a larger Vietnamese meal.
These Vietnamese pork balls are tender, flavorful, and versatile, perfect for serving as part of a family meal or at a party. Whether you choose to fry, steam, or grill them, the result is a delicious, savory dish that will delight your taste buds.
