Vietnamese Pork Skewers with Asian Slaw

N.B. Chilli can be left out if you don’t like things hot.

Skewers

  • 250g pork mince

  • 2 small, round shallots

  • Pinch salt

  • 2 dessertspoons fish sauce

  • ½ cup finely chopped coriander

  • 1 medium or red chilli, deseeded and finely chopped

  • 2 tsp. peanut oil

In a large bowl, mix all the ingredients together.  Once mixed well, squish into sausage shapes and thread onto bamboo or metal skewers.  Either grill or fry in a griddle until pork is cooked through. Serve with slaw and Jasmine rice

Asian Slaw

  • 2 cups finely chopped cabbage

  • 1 grated carrot

  • ½ cup chopped garden mint

  • ½ cup of mixed finely chopped Vietnamese coriander and ordinary coriander.  If no Vietnamese coriander, then add more of ordinary variety.

  • 1 cup finely chopped cucumber (or substitute with courgette if you are overwhelmed with them)

  • Dry, unsalted, roasted peanuts, chopped finely.

Mix all slaw ingredients together, add dressing and mix.

Dressing – Nuoc Cham

  • 1 dessertsp. chopped ginger

  • 1 dessertsp. Fish sauce

  • 1 clove of garlic, peeled

  • Juice of one lime or lemon

  • 1 dessertsp sugar

  • 1 small chopped red chilli (deseeded).

Grind all in a mortar and pestle or blitz in a food processor.  Adjust taste, add a small amount of water if sauce is too strong.

Geraldine Perriam