Vietnamese Pork Kebabs

This is one of my favourite Vietnamese mains, as it is refreshing and light as well as being fun to eat.This recipe is adapted from one of my favourite books by Charmaine Solomon (The Complete Asain Cookbook) in her recipe she serves the pork with rice noodles and lettuce leaves.

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4-6 Portions

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Prep: 20-30 minutes
Cook: 10 minutes

Ingredients

Pork Kebabs

500g pork fillet, thinly sliced
3 garlic cloves, finely chopped
1 tsp lemon grasss, finely chopped
1 small red chilli, seeeded and finely chopped
1 tsp caster sugar
2 tsp fish sauce
1 tsp soy sauce
1 tsp rice wine vinegar

To Serve

Handful of small lettuce leaves (iceburg0
handful mixed herb leaves (all or two of: corriander, mint and Asian basil leaves)
12 sheets of rice paper
nuoc leo, dipping sauce

Method

Pork Kebabs: Cut the pork into small squares and place it in a bowl with the garlic, lemon grass, salt and sugar and leave it to marinate for 30-60 minutes. Remove the pork from the marinafe and place each piece individually in the mortar and pestle and grind it util it is a paste like mixture (if you don't have a mortar and pestle you may blend it briefly in a food processor but you will end up with a mince).