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Vietnamese chicken balls with sweet chilli & pineapple sauce (Nem Nuong Ga)

Method

  • Soak wooden skewers in cold water for 30 mins.
  • To make the sweet chilli sauce, dissolve ½ cup caster sugar and the vinegar in a small heavy-bottomed pot. Then add the salt, pineapple, 3 chopped chillies, 3 sliced garlic cloves and 1 tspn grated ginger. Mix well, taste for seasoning and set aside.
  • Combine the chicken mince with the egg, 1 tspn grated ginger, 2 crushed garlic cloves, the rice flour, 2 tbsp caster sugar, the fish sauce, 1 chopped chilli, the ground pepper, spring onion and lemongrass in a large bowl. 
  • Form the chicken mixture into plum-sized balls, using oiled hands, and cook on high in the microwave for 4-5 mins until partially cooked.
  • Thread the balls onto the skewers and cook on a lightly oiled, preheated ridged grill (or BBQ) to finish the cooking process, brushing with a little of the sweet chilli sauce as you do so. 
  • Serve the skewers with the sauce in a small bowl on the side.

Ingredients

  • caster sugar
  • 1 cup white vinegar
  • ½ tspn salt
  • ¼ cup crushed pineapple
  • 4 small red chillies, seeds removed & finely chopped
  • 5 large garlic cloves
  • 2 heaped tspn grated fresh ginger
  • 500 gm lean minced chicken
  • 1 egg yolk
  • 2 tbsp rice flour, roasted
  • 4 tbsp Asian fish sauce
  • 1 tbsp freshly ground pepper
  • 2 tbsp finely chopped spring onion, white part only
  • 2 tbsp finely chopped lemongrass
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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