Traditional Vietnamese delicacy: These tender minced pork balls, coated in glutinous rice and steamed, offer a delightful texture and flavor burst. Sourced from Marie-Madeleine Vincensini's La Cuisine internationale, a trusted collection of global recipes, this dish showcases classic Vietnamese home cooking techniques I've perfected over years of exploring Asian cuisines.
- Sticky rice (also known as glutinous rice or ketan, available at Asian markets): 100 g
- Minced lean pork: 400 g
- Grated ginger: 1 teaspoon
- Chopped shallots: 1 tablespoon
- Egg: 1
- Canned water chestnuts, small: 6
- Salt or sodium glutamate: to taste
- Soy sauce: to taste
- Wash the sticky rice in a fine strainer under cold running water until clear. Soak in plenty of cold water for 3 hours.
- About 30 minutes before serving, combine the minced pork, grated ginger, chopped shallots, egg, and a pinch of salt in a bowl. Mix thoroughly.
- Drain and finely chop the water chestnuts. Fold them into the pork mixture and season with soy sauce to taste.
- Drain the rice well and spread it on a clean cloth to absorb excess moisture. Pat dry with paper towels if needed for better adhesion.
- Wet your hands and shape the pork mixture into ping-pong-ball-sized meatballs.
- Roll each meatball in the rice to coat evenly.
- Bring water to a boil in a steamer. Place the coated balls in the basket and steam for 20-25 minutes until cooked through and rice is translucent.
- Serve hot on a preheated platter for the best texture.
Note: Sticky rice provides the signature chewiness—essential for authenticity.
