Pork

Grilled pork skewers with noodle salad

Name: Grilled pork skewers with noodle salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 4.00 tbs caster sugar; 1/3 cup (80ml) fish sauce; 1 tbs honey; 1 tsp freshly ground black pepper; 6 spring onions, white and green parts thinly sliced, separated; 2 garlic cloves, crushed; 500g pork neck, cut across the grain into 3mm-thick slices; 2 tbs sunflower oil; 250g vermicelli rice noodles, cooked according to packet instructions; 1/2 bunch mint, leaves roughly sliced; 5 perilla leaves (from Asian greengrocers – substitute with betel leaves), roughly sliced; 1/2 bunch Vietnamese mint, leaves picked, roughly chopped; 1 Lebanese cucumber, halved lengthways, thinly sliced; 1 carrot, cut into long matchsticks; 2 cups (160g) bean sprouts; 1/2 cup (125ml) Nuoc Cham (recipe follows); 1/3 cup (80ml) Spring Onion Oil (recipe follows); Fried Asian shallots and crushed roasted peanuts, to serve; 1/4 cup (60ml) fish sauce; 1/4 cup (60ml) white vinegar; 1 garlic clove, crushed; 1 small red chilli, finely chopped; Juice of 1 lime; 1 cup (250ml) sunflower oil; 6 spring onions, green part only, thinly sliced

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15m

Grilled pork skewers with noodle salad (Bun tht nng)

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by delicious. team

delicious. team

Feb 01, 2017

Pork skewers packed with flavour meet a light and fresh noodle salad in this street food-inspired dish. This recipe is an extract from Luke Nguyen's latest cookbook, Street Food Asia.

2 tbs caster sugar
1/3 cup (80ml) fish sauce
1 tbs honey
1 tsp freshly ground black pepper
6 spring onions, white and green parts thinly sliced, separated
2 garlic cloves, crushed
500g pork neck, cut across the grain into 3mm-thick slices
2 tbs sunflower oil

Vermicelli noodle salad

250g vermicelli rice noodles, cooked according to packet instructions
1/2 bunch mint, leaves roughly sliced
5 perilla leaves (from Asian greengrocers – substitute with betel leaves), roughly sliced
1/2 bunch Vietnamese mint, leaves picked, roughly chopped
1 Lebanese cucumber, halved lengthways, thinly sliced
1 carrot, cut into long matchsticks
2 cups (160g) bean sprouts
1/2 cup (125ml) Nuoc Cham (recipe follows)
1/3 cup (80ml) Spring Onion Oil (recipe follows)
Fried Asian shallots and crushed roasted peanuts, to serve

Nuoc Cham (200ml)

1/4 cup (60ml) fish sauce
1/4 cup (60ml) white vinegar
2 tbs caster sugar
1 garlic clove, crushed
1 small red chilli, finely chopped
Juice of 1 lime

Spring onion oil (250ml)

1 cup (250ml) sunflower oil
6 spring onions, green part only, thinly sliced

Method

1.

Place sugar, fish sauce, honey and pepper in a bowl and stir to dissolve sugar.
2.

Using a mortar and pestle, pound white parts of spring onions to a paste. Add to honey mixture with garlic, pork and oil, tossing to combine. Cover and refrigerate for 2 hours to marinate.
3.

Meanwhile, soak bamboo skewers in water for 30 minutes to prevent scorching.
4.

Thread marinated pork onto skewers, discarding remaining marinade.
5.

Heat a chargrill pan or barbecue to medium-high heat. Working in batches if necessary, cook the pork skewers for 1-2 minutes each side until browned and cooked through.
6.

Divide the noodles among serving bowls. Top with the herbs, cucumber, carrot and bean sprouts, then add pork skewers. Drizzle over the nuoc cham and spring onion oil. Sprinkle with fried shallots, crushed peanuts and green parts of spring onion to serve.
7.

For the Nuoc Cham, combine the fish sauce, vinegar, sugar and 1/2 cup (125ml) boiling water in a heatproof bowl. Stir until sugar dissolves, then set aside to cool. Add the garlic, chilli and lime juice. Stir to combine and season. Nuoc Cham will keep, covered in the refrigerator, for 1 week.
8.

For the spring onion oil, place the oil and spring onion in a saucepan over medium heat. Cook for 2 minutes or until the oil just starts to simmer. Remove pan from heat, transfer oil to a clean container and set aside to cool. Oil will keep, covered in the refrigerator, for 3-4 days.