Vietnamese pork kebabs||recipe

INGREDIENTS

• 400g pork mince
• 1/4 cup dried breadcrumbs
• 4 garlic cloves, crushed
• 2 eschalots, peeled, finely chopped
• 2 tablespoons fish sauce
• 250g dried rice vermicelli noodles
• 1/3 cup Vietnamese dipping sauce for spring rolls 
• 1/3 cup lemon juice
• 1/4 iceberg lettuce, shredded
• 1 cup chopped fresh mint leaves
• 1 cup chopped fresh coriander leaves
  

PROCEDURES

• Combine mince, breadcrumbs, garlic, eschalot and half the fish sauce in a bowl.
• Season with pepper. Shape 1/4 cup mixture around each skewer.
• Cook noodles in a saucepan of boiling water for 3 minutes or until tender.  
• Drain. Place in a large bowl. 
• Add dipping sauce, lemon juice and remaining fish sauce. Toss to coat.
• Preheat a lightly greased barbecue plate or chargrill on medium-high heat. Cook skewers, turning, for 8 minutes or until cooked through.
• Toss lettuce, mint and coriander through noodle mixture. 
• Serve with skewers.

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