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Vietnamese pork kebabs with chilli lime pickle

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A recipe from the Good Food collection.

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Ingredients

  • 2 × 400 g (14 oz) pork fillets, trimmed and cut into 36 chunks

  • 6 spring onions (scallions)

  • 2 garlic cloves, crushed

  • 1 tablespoon sugar

  • 2 tablespoons fish sauce

  • 1/4 teaspoon white pepper

  • 1 tablespoon peanut oil

  • 350 g (12 oz) dried flat rice noodles

  • 1 baby cos (romaine) lettuce, leaves separated

  • 2 tablespoons coriander (cilantro) leaves

Method

  1. Step 1

    Soak 12 bamboo skewers in cold water for 30 minutes.

  2. Step 2

    Thread 3 pieces of pork onto each skewer and place in a shallow non-metallic dish. Finely chop 4 spring onions, put in a mortar and pestle with the garlic and sugar and grind to a coarse paste. Mix in the fish sauce, white pepper and oil. Pour over the pork kebabs, turning to coat on all sides. Cover and refrigerate for 1–2 hours.

  3. Step 3

    While the pork is marinating, put all the chilli lime pickle ingredients in a food processor and blend until smooth. Refrigerate until needed.

  4. Step 4

    Cook the noodles in a large saucepan of boiling water for 4–5 minutes, or until tender. Drain and place in a covered bowl at room temperature until needed.

  5. Step 5

    Cut the remaining spring onions lengthways into fine strips. Line four serving plates with lettuce leaves and put a nest of noodles on top. Put 3 pork skewers on each plate and scatter with the spring onion strips and coriander leaves. Serve with a dollop of chilli lime pickle on the side.

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