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Recipe

Vietnamese pork skewers with noodle salad

Dec 28, 2011 1:00pm
  • 10 mins cooking
  • Serves 4
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Ingredients

Vietnamese pork skewers with noodle salad
  • 500 gram pork mince
  • 1/2 cup fresh breadcrumbs
  • 2 green onions, finely chopped
  • 1 tablespoon red thai curry paste
  • 1 tablespoon fish sauce
  • 8 short bamboo skewers, soaked
  • 100 gram vermicelli noodles
  • 1 carrot, peeled, julienne
  • 1 cucumber, julienne
  • 1/2 cup coriander leaves
Lime chilli dressing
  • 1 lime, juice, plus extra cheeks, to serve
  • 1 tablespoon sweet chilli sauce
  • 1 teaspoon fish sauce
  • 1/2 teaspoon sesame oil
  • 1 birdseye chilli, thinly sliced

Method

Vietnamese pork skewers with noodle salad
  • 1
    In a bowl, combine mince, breadcrumbs, onion, curry paste and fish sauce.
  • 2
    Shape quarter-cups of mixture into 2cm-thick logs. Thread onto skewers, pressing firmly to secure; chill 30 minutes.
  • 3
    Place vermicelli in a heatproof bowl. Cover with boiling water; soak 3-4 minutes, until tender. Rinse under cold water; drain well.
  • 4
    To make lime chilli dressing, in a small jug, stir all ingredients together.
  • 5
    Heat a char-grill pan or barbecue plate on medium.
  • 6
    Brush pork with oil; cook, turning, 8-10 minutes, until cooked through.
  • 7
    Transfer noodles to a salad bowl with carrot, cucumber, coriander and dressing; toss well to combine.
  • 8
    Serve skewers with salad and lime cheeks.

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