With the return of sunshine in Los Angeles, we barbecued some tiger prawns and strips of pork belly and meat balls marinated in a sauce made with fish sauce, caramel, a dash of baking powder, and minced shallots. Typically, the meatballs are served soaked in the dipping sauce made with fish sauce, water, sugar, lemon juice and black pepper. To be savored hot or at room temperature with vermicelli and lettuce, coriander, mint leaves... One of my all time favorite childhood dish!
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