Photograph of the finished Noodles with Grilled Lemongrass Pork Skewers

Vietnam · Bún thịt heo xiên sả nướng

Noodles with Grilled Lemongrass Pork Skewers

50 min Hands-on time + 2 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork shoulder Pork shoulder 1.3 kg
  • Photograph of Fresh rice noodles Fresh rice noodles 800 g
  • Photograph of Lemongrass Lemongrass 160 g
  • Photograph of Fish sauce Fish sauce 140 ml
  • Photograph of Sugar Sugar 100 g
  • Photograph of Lettuce Lettuce 400 g
  • Photograph of Herbs Herbs 160 g
  • Photograph of Lime Lime 4
  • Photograph of Roasted peanuts Roasted peanuts 120 g
  • Photograph of Garlic Garlic 24 cloves

Method

  1. 1 Slice the pork shoulder thinly and marinate it with chopped lemongrass, garlic, fish sauce, and sugar for 2 hours.
  2. 2 Skewer the meat slices onto bamboo skewers in a zigzag pattern to ensure thick and juicy slices.
  3. 3 The skewers are bent at an angle, not flat; flat skewers will cause the meat slices to dry out and curl up when grilled.
  4. 4 Grill at 230 degrees for 14 minutes or over charcoal for 10 minutes, brushing with marinade once midway through.
  5. 5 Mix sweet and sour fish sauce with lemon, garlic, and chili peppers, then let it dilute to a drinkable consistency.
  6. 6 Arrange the rice noodles, lettuce, and herbs on a plate, then place the meat skewers on top, drizzle with fish sauce, and sprinkle with peanuts.

With an appliance

  • Charcoal grill 45 min

    Grill over charcoal, keeping the grill 12 cm above the grate, for 10 minutes, flipping every 3 minutes; the smoky flavor is a clear advantage over using an oven.

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