Char grilled pork neck with vermicelli noodles recipe

Back to search results
Created by
  Print    Enlarge text

Rating:

5/ 5 stars 15 Votes
  • Cuisine: Vietnamese

Ingredients

500 g pork neck, finely slice across the grain into 3mm pieces
6 white part spring onion, finely sliced & pounded in mortar & pestle to a paste
2 tablespoons sugar
1 tablespoon honey
4 tablespoons fish sauce
1 teaspoon freshly ground pepper
2 garlic cloves, finely diced
2 tablespoons vegetable oil
250 g rice vermicelli noodle (cook as packet instructions)
5 mint leaves, sliced
5 perilla leaves, sliced
5 Vietnamese mint leaves, sliced
1 Lebanese cucumber, halved & sliced
2 handful bean sprouts
4 tablespoons spring onion oil
4 tablespoon fried red Asian shallots
4 tablespoons crushed roasted peanuts
½ cup dipping fish sauce
12 bamboo skewers, soaked in water for 20 minutes or 12 wooden chopsticks sliced down the middle
View conversion table

Preparation

In a large mixing bowl, combine sugar, fish sauce, honey & pepper. Mix until sugar has dissolved. Add bashed spring onion, garlic and sliced pork neck.

Coat the pork well then enclose the flavours with vegetable oil.

Marinate for 2 hours or over night for a better result.

Thread the pork into the skewers and char grill on medium to high heat for 1-2 minutes on each or until brown & cooked.

Divide the cooked vermicelli noodle into 4-6 bowls, add sliced herbs, cucumber, bean sprouts then 1-2 pork skewers to each bowl.

Dress each bowl with 2 tablespoons of dipping fish sauce, a teaspoon of shallot oil, and sprinkle fried Asian shallots and crushed peanuts on top.

If you enjoyed this Char grilled pork neck with vermicelli noodles recipe then browse more Vietnamese recipes, noodle and dumpling recipes, meat recipes, barbecue recipes and our most popular hainanese chicken rice recipe.

Vietnamese Restaurants

Displaying 10 of 273 Vietnamese Restaurants.

  Restaurant Book Online Suburb
1. Le Bich   Balmain
2. Thy Thy 1   Richmond
3. Kinh Do   Macquarie
4. Pho Phu Quoc   Dickson
5. Tu Do   O'Connor
6. Phi Yen   Northbridge
7. Viet Hoa   Perth
8. Vietnam Restaurant   Pennington
9. Green Papaya   East Brisbane
10. Binh Minh   Richmond

View all Vietnamese restaurants | Start a new search

Comments (17)

Previous Page 1 | 2 | 3 | Next
25 Feb 2011 03:36 AEST
Cecilia
Perth
Different measurements given
Anyone else noticed that the amount of certain ingredients mentioned in the video are different to that of given. Just wondering if anyone had a problem with the printed recipe, thanks!
Agree(2 people agree)
Disagree(0 people disagree)
06 Oct 2010 11:17 AEST
Joselyn
I love this merinade, thanks Luke for always being consistent. You would be the chef I would pick to cook for me out of all the chef's on the cooking channel and food network.
Agree(7 people agree)
Disagree(0 people disagree)
13 Sep 2010 08:48 AEST
Tania
I cooked this dish tonight it was absolutely divine and moreish. It will be my main dish for my next dinner party. Shallot oil is shallots cut up put in oil, then micorwaved for about 1 minute to get the shallot flavour into the oil.
Agree(13 people agree)
Disagree(13 people disagree)
31 Aug 2010 10:00 AEST
Ailsa
Thankyou so much for this recipe, I can't express how much I love it! I added iceberg lettuce, grated carrot and coriander to the salad and for the dressing I made a nuoc cham; 1/4 cup sugar, 1/2 cup warm water, 1/4 cup fish sauce, 1/4 cup white vinegar, 1/2 of a lime, juiced 2 cloves of minced garlic, 2 hot chilis, put all in a jar shake well, made a couple of hours in advance to allow flavours to blend. The second time I made it I put some sliced tomato in the salad - fantastic!
Agree(20 people agree)
Disagree(60 people disagree)
26 Jan 2010 12:55 AEST
Phil
Toowooma
Great Flavour, Colour and Textures
I made this recipe last night - just fantastic. A few comments: my butcher refers to pork neck as "pork collar"; substituted "Asian Mix" salad + mint, mango & large mild chille for Vietnamese salad; dipping fish sauce- 30ml f sauce, 30ml water, 10ml vinegar, 2 tbsp sugar, carrot, diced garlic, chopped hot chille; use 2 chopsticks tied first at one end; 10 min on bbq grill turning continuously; alfoil strip to protect string. Thanks Luke - a great recipe. My lovely wife even got over fish sauce!
Agree(12 people agree)
Disagree(0 people disagree)
15 Dec 2009 11:37 AEST
Ian
Cooked this on the BBQ a couple of weekends ago. A massive hit with all.
Agree(8 people agree)
Disagree(0 people disagree)
11 Dec 2009 09:59 AEST
Matt
This is amazing. We've made it twice, this last time for the in-laws who are up in Sydney this weekend, and had a chance to marinate it overnight. Everyone agreed, tremendous. Lashings of fish sauce!
Agree(7 people agree)
Disagree(0 people disagree)
06 Dec 2009 06:16 AEST
Paul
Oakdale
Super Flavour
I watched the episode when he made this dish, I have made it 4 times since. I love it and my wife does too. It is the most authentic Vietnames taste I have had since leaving Vietnam. I highly reccomend this to any who have been in the south of Vietnam.
Agree(8 people agree)
Disagree(1 people disagree)
   

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Food & Recipes

Hot Tips

More

Kibbeh Nayeh

For this raw meat dish, make sure the mince is very fresh with a bright pink colour, and contains little to no fat. To achieve the very fine mince the meat should be put through a mincer two or three times.

Glossary

More

Casserole Dishes

Used extensively in French cooking, they should be heavy based with a lid that is also ovenproof.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT