Thai Meatballs in Lettuce Leaves

Thai street food is one of the joys of a visit to that country.  In our experience, it has always been safe, delicious, and exciting to sample the food carts and stalls in places like the weekend Chatuchak market, a huge commercial venture on the edge of the city.  We have spent time in cooking schools in Chiang Mai and Bangkok that feature many of the traditional dishes.  This is a favorite.

  • 1 pound of ground pork
  • 1 tablespoon of cilantro, minced
  • 1 tablespoon of garlic, minced
  • 2 tablespoons of fish sauce
  • 1/2 teaspoon of red chile flakes
  • Sea salt and white pepper to taste
  • 2 dozen lettuce leaves
  • 1 cup of cilantro leaves
  • 1 cup of sweet  and sour sauce (recipe below)

Combine first six ingredients and mix well, then form one inch meatballs.  Heat two to three inches of oil in a skillet and cook 5 to 7 minutes until golden.  Remove and drain.  Roll each meatball in a lettuce leaf, tucking in a cilantro leaf, and  pass with a bowl of dipping sauce.

Feel free to use bottled chili sauce available from your oriental grocer or you may make this spectacular version from scratch:

Blessed Buddha Sweet and Sour Sauce

  • 1 cup of finely chopped pineapple
  • 1/4 cup of spring onions, thinly sliced
  • 6 garlic cloves, minced
  • 1 teaspoon red chili flakes
  • 2 teaspoons of rice vinegar
  • 1/2 cup of sugar
  • 1/3 cup of tomato paste
  • 2 teaspoons of fish sauce
  • Sea salt to taste

Combine in a sauce pan and cook about six minutes.  Additional pineapple juice may be required if it is too thick. Cool before serving.





1 Comment

  1. Sounds yummy!

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