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Vietnamese Pork Skewers with Nuoc Cham

Vietnamese Pork Skewers with nuoc cham
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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.

  • Author: Flaevor
  • Prep Time: 15 Minuten
  • Cook Time: 15 Minutes
  • Total Time: 30 Minuten
  • Yield: 10 1x
  • Category: Pork
  • Cuisine: Vietnamese

Ingredients

Scale
  • 500g 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
  • 14g chopped coriander
  • 14g chopped mint
  • Salt and pepper

Dipping Sauces

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.

Find it online: https://flaevor.com/vietnamese-pork-skewers-with-nuoc-cham/