In a large bowl, mix the Beef, Pork, Garlic, White Pepper, Red Peppers, Cilantro, and Fish Sauce. Let the mixture sit in the refrigerator for at least half an hour -- overnight is even better. But don't worry about the time. The keynote of Vietnamese cuisine is FLAVOR and there's lots of it here even if you go straight to the grill.
Roll meat mixture into 12 balls (that's 3 meatballs per small serving plate -- always odd numbers please). Grilled them 5 minutes on one side, then 5 minutes on the other,
While the meatballs are grilling, quickly prepare the two sauces below.
Chocolate Black Bean Sauce
Ingredients
- 1 - red hot Chili Pepper, sliced thinly
- 1 oz - Bittersweet Dark Cholcolate (I use Hershey's Special Dark, but you can spring for Scharffen Berger 92% Cacao if you'd like.)
- 2 Tbls - Fermented Black Soy Beans (available in Asian markets, also called Salted Black Beans)
- 1/4 cup - Hot Water
In a bowl, soak the Fermented Black Soy Beans in the hot water.
Remove the softened, hot beans to a small, shallow serving bowl. Add the Chocolate, and 1 Tsp of the hot bean rinse water. Mash the beans and melting chocolate together into a paste - use more rinse water if you need to for a smooth consistency. Add the Red Hot Pepperslices and continue mashing and mixing for about 30 seconds more.
