Grilled pork skewers with vermicelli
BÚN THỊT NƯỚNG
For a final Vietnamese style BBQ must-have, MasterChef Quarter Finalist, Thuy Hoang suggested crowd-pleasing grilled pork skewers accompanied with vermicelli noodles, with dipping sauces and pickle.
Cooking time: 15 – 18 mins
Prep time: 45 mins (plus 30 mins marinating)
Serves: 2, or up to 4 as a starter
Ingredients
- 250g rice vermicelli noodles (1.2mm)
- 8 bamboo skewers (25cm), soaked in water for 30mins
- 250g Windsor Farm Shop skinless pork belly
- 250g Windsor Farm Shop pork shoulder
- 40g spring onions, white parts only
- 2 garlic cloves
- 30ml fish sauce
- 20g caster sugar
- ½tsp ground white pepper
For the quick carrot and daikon pickle (đồ chua)
- 150g carrots
- 150g daikon (or simply use carrot if unavailable)
- 2tsp salt
- 30g cast sugar
- 50ml white wine vinegar
- 100ml water
For the fish dipping sauce (nước mắm chấm)
- 60ml water
- 60g caster sugar
- 40ml fish sauce
- 40ml lime juice
- 2 garlic cloves, finely chopped
- 1 red bird’s eye chilli, finely chopped (remove the seeds for less heat)
For the spring onion oil (mỡ hành)
- 30g spring onion
- 30ml vegetable oil
- Pinch of salt
- Pinch of sugar
- 1 small round lettuce or 2 sweet gem lettuces, leaves separated
- ½ cucumber, seeds removed and julienned
- 20g coriander
- 20g mint
- 20g Thai basil
- 40g salted peanuts, coarsely crushed
Method
- Make the marinade for the pork
Finely mince the garlic and the white parts of the spring onions in a mini food processor, or pound them to a paste using a pestle and mortar. Transfer to a large bowl and stir in the fish sauce, sugar, and white pepper.
- Prepare the pork
Thinly slice the pork across the grain into 2 mm thick slices. Add to the marinade and mix well to coat. Cover and refrigerate for at least 30 minutes, or overnight for the best flavour.
- Make the pickle
Wash, peel and finely julienne the carrots and daikon using a julienne peeler. Add the salt and mix well in a bowl. Leave for a minute then place in a colander. Rinse under cold water until the water runs clear. In another bowl, dissolve the sugar in vinegar and cold water. Add the carrots and daikon, cover, and place in fridge for a minimum of an hour.
- Make the dipping sauce
Grind the garlic and chilli in a pestle and mortar (or blitz in a small food processor, or finely chop). Place in a bowl and add the water, sugar, fish sauce, lime juice, and give a good stir. Adjust to your taste. Put into four small serving bowls.
- Make the onion oil
Finely slice the spring onions, using about two-thirds green and one-third white for the best balance of colour and flavour. Place them in a small heatproof bowl. Add the salt, sugar, and oil. Stir to combine. Microwave on High for 45–60 seconds, or until the oil is hot and the spring onions begin to sizzle. Alternatively, heat the oil in a small saucepan until hot, then carefully pour it over the spring onions. It should sizzle immediately.
- Cook the vermicelli noodles
Cook the vermicelli noodles according to the packet instructions, starting with only half the recommended cooking time. They should be just tender. Rinse well under cold running water, drain thoroughly and set aside.
- Prepare the salad
Wash the lettuce leaves, cucumber, and herbs. Spin the lettuce and herbs dry in a salad spinner, then arrange everything on a large serving platter alongside the cucumber and vermicelli.
- Prepare the skewers
Thread the marinated pork onto the soaked skewers, without packing the pieces too tightly.
- Cook the pork skewers
Cook on the BBQ for 8–12 minutes or until golden, turning halfway. Or preheat the oven to 220°C/200°C fan/425°F/Gas 7. Line a baking tray with foil, then cover with a sheet of non-stick baking paper. Arrange the pork skewers on the tray and roast for 15 to 18 minutes, turning halfway, until cooked through and lightly caramelised. For extra charred edges, finish under a hot grill for 1 to 2 minutes on each side.
- Garnish
Arrange the skewers on a serving platter. Spoon over the spring onions from the spring onion oil with a little of the oil, then scatter with the crushed peanuts.
- Serve
To serve, slide the pork off the skewers and place a few pieces onto a lettuce leaf with some vermicelli, cucumber, herbs, and pickled vegetables. Roll the lettuce around the filling and dip into the fish dipping sauce. Alternatively, divide the vermicelli between four bowls and top with the grilled pork, lettuce, cucumber, herbs and pickled vegetables. Spoon over a little spring onion oil, sprinkle with the crushed peanuts and serve with the fish dipping sauce.
Tip: If time is short, there is no need to thread the pork onto skewers. Spread the marinated pork in a single layer on the prepared baking tray and roast as directed above. For a more traditional Vietnamese herb platter, add perilla (tía tô), and Vietnamese coriander (rau răm) if you can find them. The herbs are flexible, so use whatever combination is available. Mint, Thai basil and coriander are a great starting point.
