Recipe: Vietnamese Pork Skewers with Nuoc Cham
The feeling and flavours of summer rolled into one (or two) mouthfuls
These beautiful fragrant Vietnamese pork skewers are deliciously cooked on a BBQ or at home on your stove-top griddle pan.
Juicy and full of fresh Vietnamese flavours of ginger, garlic, lemongrass, red chilli, lime juice, mint and coriander. Bright refreshing flavours that are reminiscent of summer days and nights.
Combining Pork and Chicken
Chicken mince can be paired with pork for extra flavour but only when using chicken thigh meat. The natural fat in chicken thighs will keep the skewers nice and juicy.
Nuoc Cham and Peanut Curry Satay Dipping Sauces
Nuoc Cham is a common name for a variety of Vietnamese Dipping sauces that are served regularly on the side of meat and seafood dishes. It combines flavours that are sweet (honey or sugar), sour (lime juice), salty (fish sauce), savoury (crushed garlic) and spicy (fresh red birds eye chilli). It makes for a very tasty addictive sauce.
Peanut Curry Sauce is a classic satay sauce with the added touch of curry powder. It pairs beautifully with Nuoc Cham.
Other Serving Suggestions
Another way to serve these Vietnamese Pork Skewers is to arrange them on a serving platter or plate and pour nuoc cham sauce over the meat, allowing it to soak in a few minutes before serving. The sauce marinates the meat resulting in super juicy multi-layers of flavour.
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Vietnamese Pork Skewers with Nuoc Cham
Ingredients
- 500 g pork mince
- 1 egg
- 4 tbsp panko breadcrumbs
- 2 lemongrass stalks white ends only, minced fine
- 1 garlic clove crushed
- 1 green chilli minced
- 2 spring onions minced
- 1 Tbsp ginger minced
- 1 Tbsp soy sauce
- 1 Tbsp fish sauce
- 1 Tbsp sesame oil
- 14 g chopped coriander
- 14 g chopped mint
- Salt and pepper
Dipping Sauces
- Lime Wedges
- Nuoc cham recipe here
- Peanut Curry Sauce recipe here
Instructions
- Add a little hot water to the breadcrumbs so they turn into a mash.
- Combine all ingredients, including the wet breadcrumbs, in a bowl and gently mix them together. Be careful not to squeeze or form the meat too tightly, the fat to circulate evenly through the meat whilst cooking to keep it juicy inside and out.
- Divide the mixture into 10 portions. Shape into mini kebabs and place individually onto skewers.
- Lightly brush with oil and grill on the BBQ or your stove-top griddle pan until cooked nicely. Be careful not to over-grill so they become dry.
- Serve with nuoc cham dipping sauce, peanut curry dipping sauce and extra wedges of lime.
