Char-grilled Pork Neck with Vermicelli Noodles
Luke Nguyen shares a fresh and traditional Vietnamese meal.
- 2 tbsp sugar
- 4 tbsp fish sauce
- 1 tbsp honey
- 1 tsp freshly ground pepper
- 6 white part spring onion, finely sliced and pounded in mortar and pestle to a paste
- 500g pork neck, finely sliced across the grain into 3mm pieces
- 2 tbsp vegetable oil
- 250g rice vermicelli noodles (cooked as packet instructions)
- 5 Vietnamese mint leaves, sliced
- 5 perilla leaves, sliced
- 5 mint leaves, sliced
- 2 garlic cloves, finely diced
- 1 Lebanese cucumber, halved and sliced
- 2 handfuls bean sprouts
- 120ml dipping fish sauce
- 4 tbsp spring onion oil
- 4 tbsp fried red Asian shallots
- 4 tbsp crushed roasted peanuts
- Special equipment: 12 bamboo skewers, soaked in water for 20 minutes or 12 wooden chopsticks sliced down the middle
2) Coat the pork well then enclose the flavours with vegetable oil. Marinate for 2 hours or over night for a better result.
3) Thread the pork into the skewers and char grill on a medium to high heat for 1 to 2 minutes on each side or until brown and cooked.
4) Divide the cooked vermicelli noodle into 4 to 6 bowls, add the sliced herbs, cucumber, bean sprouts and then 1 to 2 pork skewers to each bowl.
5) Dress each bowl with 2 tbsp of dipping fish sauce, a teaspoon of shallot oil, and sprinkle fried Asian shallots and crushed peanuts on top.