Bun Nem Nuong with Nuoc Cham (Special Vermicelli & grilled vietnamese pork skewers with dipping fish sauce)

Ingredients

Main Ingredients

• Serves 2
• 250g Rice Vermicelli Noodles - Soaked in boiling water then drained
• 2 cups mix salad of choice - kale, carrots, red cabbage, mint, coriander
• 1/4 cucumber - shaved
• 350g minced pork
• 3 tsp sugar
• 2 tsp Squid Brand Fish Sauce
• 1 tsp LKK Double Deluxe Soy Sauce
• 1 garlic clove - minced
• 1/4 tsp ginger powder
• 1.5 tsp roasted rice powder
• 1-2 drops red food colouring
• Crushed roasted peanuts to garnish

Seasoning mix

• 1 tsp Squid Brand Fish Sauce
• 1/4 cup water
• 1 tbs lime juice
• 1 tbs rice wine vinegar
• 1 tsp sugar
• 1 chilli sliced
• 2 garlic cloves - minced
• Few finely cut carrot strands

Method

1. Mix the minced pork, sugar, fish sauce, soy sauce, minced garlic, ginger powder, roasted rice powder and red food colouring together.
2. Refrigerate and let the meat marinade for at least 30mins.
3. After 30mins or more, take the meat out to prepare your skewers and grill.
4. For the sauce, mix all ingredients together in a bowl and set aside until ready to serve.
5. To assemble, place the rice noodles in a bowl with the mix salad and cucumbers.
6. Add in the cook skewers and garnish with crush peanuts. Serve with the dipping fish sauce.

Brands and product used

• Squid Brand - Fish Sauce
• Lee Kum Kee - Double Deluxe Soy Sauce