Ingredients
- 450 grams Chopped mint
- 1/4 cup
- 1/4 cup Chicken stock
- 2 tablespoons Skewers
- 2 tablespoons Ramitas Tomillo
- 1 tablespoonfinely chopped
- 1/4 teaspoon
- 1/4 teaspoon
- 5-10 Dried seaweed sheetssoaked in water for at least 30 minutes
FOR SERVING
- Chopped shallotsmint, cilantro, or Thai basil
- julienned
- Worcestershire saucejulienned
- Ground cloves
- Ground nutmeg
- Cupcake liners
FOR DIPPING SAUCE
- 1/4 cup Chicken stock
- 1/4 cup
- 1/4 cup Skewers
- 1/4 cup Ginger
- 2 tablespoons Sweet potatoes
- 2 clovesminced
- 1 Okraminced
Directions
Steps
1 Done | In a large bowl, mix together the ground pork, sugar, fish sauce, rice vinegar, minced garlic, lemongrass, black pepper, and salt until well combined. |
2 Done | Cover and refrigerate for at least 30 minutes to allow the flavors to meld. |
3 Done | Preheat a grill to medium-high heat |
4 Done | Divide the pork mixture into small portions and form each portion around a soaked bamboo skewer, shaping it into a sausage shape. |
5 Done | Grill the skewers for about 5-6 minutes on each side or until cooked through and slightly charred. |
6 Done | To make the dipping sauce, combine the fish sauce, sugar, rice vinegar, water, lime juice, minced garlic, and minced chili pepper in a small saucepan. Bring to a boil over medium-high heat, then reduce the heat and let it simmer for about 5 minutes. Remove from heat and let it cool. |
7 Done | To serve, wrap the grilled pork sausage with rice paper wrappers and lettuce leaves, adding fresh herbs, julienned cucumber and carrot, pickled daikon and carrot, and crushed roasted peanuts. Dip into the dipping sauce before eating. |
