Grilled Meat Pops

These look like a fun edition to a cookout…suitable for a main course or as an appetizer.


500 g Ground Pork or Beef

1 ½ tsp Ground Lemongrass

1 ½ tsp Ground Galangal

2 Shallots, minced

1 tsp Chili Flakes

1 Clove of Garlic, minced

1 Tbsp Fish Sauce

1 Tbsp Sugar

1 tsp Sea Salt

20 Short Bamboo Skewers, soaked in the water for 1 hour

Peanut or Vegetable Oil

Vietnamese Chili Lime Sauce (recipe below)


Combine the ground meat, shallots, garlic, galangal, lemongrass, chili flakes, sugar, fish sauce, and sea salt in a bowl. Refrigerate the meat mixture for about 2 hours.

Light up the charcoal or prepare the gas grill for direct cooking over high heat.

Using your moistened hands, shape the meat mixture into oval (about 1 ½ to 2 Tbsp of meat) shape patty. Place each pops on the end of a skewer. Brush the pops lightly with oil. Grill the meat pops until they are fully cooked. Serve warm with Vietnamese Chili Lime Sauce.

Vietnamese Chili Lime Sauce


Vietnamese Chili Lime Sauce
5 Thai Bird’s Eye Chilies, chopped
2 Cloves Garlic, finely chopped
4 Tbsp White Sugar
2 Lime, juiced
3 Tbsp Fish Sauce
½ Cup of Warm Water

In a small bowl, combine warm water and sugar. Stir until the sugar dissolved. Then mix in the chilies, garlic, lime juice and fish sauce.



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