Food Nation | Vietnamese Balls in a Sticky Sauce


Vietnamese Balls in a Sticky Sauce

Prep: 10 (mins)
Cooking: 15 (mins)
Feeds: 4 people or have it as party food for more

An irresistibly good combo of the fresh Vietnamese favourites of makrut lime and lemongrass, a hint of chilli and galangal. Your taste-buds will love an Asian adventure especially when it’s this easy!


1. Heat a frying pan to medium heat, add oil and Vietnamese, Pea and Makrut Lime Amaze Balls. Cook on all sides until golden brown.
2. Meanwhile, in a saucepan, add the garlic, ginger, hoisin sauce, soy sauce, sesame oil, vinegar and stir to combine.
3. Over a medium heat, bring to a gentle boil, stirring constantly, and boil for 1 minute.
4. Remove from the heat and toss to coat the cooked Vietnamese Amaze Balls.
5. Place in a serving bowl or plate, sprinkle over sesame seeds and coriander leaves and serve speared with cocktail sticks.


  • 1-2 tbsp neutral oil
  • Vietnamese, Pea & Makrut Lime Amaze Balls
  • 3 cloves garlic, minced
  • 2 tsp fresh ginger, minced
  • 1/2 cup hoisin sauce
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 tbsp rice wine or black vinegar
  • Sesame seeds, to garnish
  • Coriander leaves, to garnish
  • Cocktail sticks, optional