AAK Foodservice

AAK Foodservice

Standard Supplier 3rd August 2018


A twist on a classic roadside dish known throughout Vietnam, pork meatballs cooked till crispy with a complimentary sour dipping sauce and served with lambs lettuce


  • Pork balls:
  • 500g minced pork
  • 1/2 bunch spring onions - chopped
  • 2 cloves of garlic - chopped
  • 1 stick lemon grass - chopped
  • 2 green chillies - chopped
  • 1 tbsp coriander leaf - chopped
  • 1 egg white - lightly beaten
  • 1 tbsp cornflour
  • Salt & pepper to taste
  • Dipping sauce:
  • 50ml Prep Premium Chilli Infused oil
  • 3tbsp vegetable oil
  • 50g finely chopped onion
  • 1/4 tsp dried red chilli flakes
  • 2tbsp brown sugar
  • 4tbsp tomato ketchup
  • 2tbsp rice vinegar
  • 2tbsp Fish sauce
  • Salad Garnish:
  • 1/2 bunch Lamb's Lettuce
  • 75g mouli - julienned
  • 4 spring onions - thinly sliced
  • 1 red pepper - julienned
  • 1 yellow pepper - julienned


Place the minced pork into a large bowl, add the remaining pork ball ingredients with the exception of the egg white and corn flour, mix well, now add the beaten egg white. and if required some of the corn flour to help bind the mix together. Refrigerate until firm.
Heat 1 tbsp of vegetable oil and sweat the chopped onion, add the dried red chilli flakes, the brown sugar and the Prep Premium Chilli infused oil and stir utnil the sugar is dissolved. Add the ketchup, rice vinegar and fish sauce, allow to heat through and set aside to cool. Divid the pork mixture into 24 balls of even size. Heat the remaining vegetable oil in a large frying pan and seal the pork balls on all sides, continue to fry for approximately 10 minutes until the juices run clear and they are cooke completely. Drain on kitchen paper.
Toss all of the salad garnish ingrdients in a large bowl with a tablespoon of the cooled dipping sauce. Divide the salad garnish between 4 plates and place the fried pork balls onto the garnish, pour the dipping sauce into small dipping bowls and onto the plates and serve.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you