October 22, 2012

Vietnamese Pork Kebabs

Vietnamese Pork Kebabs

Pork mince: Trot down to the supermarket for a handy stand-by to rev up winter dinners!

Ingredients (serves 4):
  • 400g pork mince
  • 1/4 cup dried breadcrumbs
  • 4 garlic cloves, crushed
  • 2 eschalots, peeled, finely chopped
  • 2 tablespoons fish sauce
  • 250g dried rice vermicelli noodles
  • 1/3 cup Vietnamese dipping sauce for spring rolls (see note)
  • 1/3 cup lemon juice
  • 1/4 iceberg lettuce, shredded
  • 1 cup chopped fresh mint leaves
  • 1 cup chopped fresh coriander leaves


  1. Combine mince, breadcrumbs, garlic, eschalot and half the fish sauce in a bowl. Season with pepper. Shape 1/4 cup mixture around each skewer.
  2. Cook noodles in a saucepan of boiling water for 3 minutes or until tender. Drain. Place in a large bowl. Add dipping sauce, lemon juice and remaining fish sauce. Toss to coat.
  3. Preheat a lightly greased barbecue plate or chargrill on medium-high heat. 
  4. Cook skewers, turning, for 8 minutes or until cooked through.
  5. Toss lettuce, mint and coriander through noodle mixture. Serve with skewers.