Chargrilled Pork Neck With Vermicelli Noodles
Extract from The Food of Vietnam • By Luke Nguyen • Published by Hardie Grant Books
About
The Food Of Vietnam
This is a very popular dish throughout southern Vietnam. You can serve it all mixed up in a noodle bowl, or you could arrange the ingredients on a platter and let diners wrap the ingredients in fresh lettuce leaves or rice paper sheets. My favourite street vendor who serves this dish is found in my parents’ old neighbourhood in District 1, called Cau Ong Lanh.
SERVES 4–6 as part of a shared meal
Tags
© 2024 Luke Nguyen / Hardie Grant Books · Reproduced with permission. · The Food of Vietnam by Luke Nguyen (?30, Hardie Grant) photography: Alan Benson & Suzanna Boyd
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You Will Need
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Step 1
In a large mixing bowl, combine the sugar, fish sauce, honey and pepper. Mix until the sugar has dissolved, then add the bashed spring onion, garlic and pork. Toss to coat the pork well, then pour the vegetable oil over the top. Cover and marinate in the refrigerator for 2 hours, or overnight for an even tastier result. When you’re nearly ready to cook, soak the skewers in water for 20 minutes
to prevent scorching. Thread the pork onto the skewers, discarding the remaining marinade. -
Step 2
Chargrill the skewers over medium–high heat for 1–2 minutes on each side, or until cooked through and nicely browned.
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Step 3
Divide the noodles among serving bowls. Top with the herbs, cucumber and bean sprouts, then sit the pork skewers on top.
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Step 4
Drizzle each bowl with the nuoc mam cham and spring onion oil. Sprinkle with the fried shallots, crushed peanuts and green spring onion slices and serve.
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