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
1) In a large mixing bowl, combine the sugar, fish sauce, honey and pepper. Mix until sugar has dissolved. Add bashed spring onion, garlic and sliced pork neck.

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.

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