Meatballs and kebabs
Nem nuong are Vietnamese chicken meatballs made by mixing ground chicken with lemongrass, garlic, and fish sauce, shaping the mixture around skewers, and grilling them. The bright lemongrass balances the salty fish sauce, while chili adds a spicy touch.
In a large bowl, knead the ground chicken, finely chopped lemongrass, garlic, scallions, fish sauce, sugar, chili, black pepper, and cornstarch until the mixture becomes sticky.
Cover the mixture with plastic wrap and chill it in the refrigerator for 30 minutes so the lemongrass flavor can infuse the meat.
Take palm-sized portions of the chilled mixture and press them around the skewers, shaping them into cylinders.
Lightly brush the skewers with cooking oil. Grill them on a preheated grill for 12 minutes, turning occasionally, until browned all over.
If you put the mixture on the skewers without chilling it, the meatballs may fall apart on the grill; chilling for 30 minutes helps the flavor develop and the mixture hold together. Turn the skewers often to keep one side from burning. Allergen: contains fish (fish sauce).
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