Vietnamese Pork Skewers with Nuoc Cham
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.
Servings: 10
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.
Video
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