Two Kinds of Fish Balls with Nuoc Cham

The refreshing sauce “Nuoc cham” is served as a table condiment with almost every South Vietnamese meal. Two noble varieties of fish balls are wonderful for dunking.

Cut the fish fillet very thin with a kitchen knife, also chop the spring onions very small. Remove the seeds from the chili peppers and cut them into thin strips. Crush the garlic, cut it off, crush it, or press it through the garlic press.

Knead or possibly mix: Knead everything together with lime juice, fish sauce, eggs, cornmeal and the remaining ingredients to a solid amount. If you prefer the fine version, put the dough into a hand mixer. Then, shape about a tablespoon of the fish ball dough in your hand and press it around a lemongrass stem.

Balls with cabbage: make savoy cabbage leaves (quantity information is missing) in boiling salted water for two to three min and then quench in cold water. This process is called blanching. Cut rectangular pieces out of the leaf. Put some fish mixture on the cut savoy leaf and roll it up. Brush the steamer insert a little bit with oil so that the fish balls do not stick during steaming. Steam for about five to six minutes over boiling hot water.

Vietnamese dip: Mix the whole thing together and cool. The sauce will keep for about three weeks in the refrigerator.

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Tip: Stock up on high-quality spices – it pays off!

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