Vietnamese · Dinner
Grilled Pork Sausage Skewers
Vietnamese-style grilled pork sausage skewers made from hand-minced pork shoulder seasoned with fish sauce, garlic, shallot, and caramelized sugar, threaded onto skewers and charred over open flame. Served with rice vermicelli, herbs, pickled carrot and daikon, and a nuoc cham dipping sauce for balancing sweet, salty, and tangy flavours.
$5
25 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
598Calories
33.8gProtein
33.9gFat
37.4gCarbs
19.1gSugar
2.4gFiber
2338mgSodium
108mgChol
11.6gSat Fat
762mgPotassium
82mgCalcium
3mgIron
0.9mcgVitamin B12
13mgVitamin C
sweet-heat
Instructions
1
Prep
Combine pork shoulder, pork-belly fat, fish sauce, garlic, shallot, sugar, black pepper, rice powder, and sesame oil in a bowl; mix by hand until tacky and holding together.
2
Chill
Cover and refrigerate for 30 minutes so seasoning penetrates and paste firms enough to mold onto skewers.
3
Build
Divide the pork mixture in half and mold each around a soaked bamboo skewer into a compact sausage shape.
4
Grill
Cook the skewers on a grill over medium-high direct heat for 8 to 10 minutes, turning every 2 minutes, until the surface is charred and the centre is firm and no longer pink.
5
Whisk
In a small bowl, combine lime juice, fish sauce, sugar, water, sliced chili, and minced garlic; stir until sugar dissolves.
6
Plate
Arrange lettuce, mint, cilantro, cucumber, pickled carrot and daikon, and cooled vermicelli on a plate; lay the grilled pork skewers alongside and serve with nuoc cham for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder
- 3.6 oz100g pork-belly fat
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 22 shallot
- 2 tbsp2 tbsp sugar-white
- 1 tsp1 tsp black-pepper
- 2 tsp2 tsp sesame-oil
- 2 tsp2 tsp rice powder
- 44 bamboo skewers, soaked in water 20 minutes
- 3.6 oz100g rice-noodles-cooked (vermicelli)
- a small handful lettuce leaves
- a small handful mint leaves
- a small handful cilantro leaves
- 11 cucumber
- 2 tbsp2 tbsp carrot, pickled
- 2 tbsp2 tbsp daikon, pickled
- 2 tbsp2 tbsp lime-juice
- 2 tbsp2 tbsp fish sauce (for nuoc cham)
- 2 tbsp2 tbsp sugar-white (for nuoc cham)
- 4 tbsp4 tbsp water
- 11 chili-fresh
- 1 clove1 clove garlic (for nuoc cham)
