Char grilled pork neck with vermicelli noodles


- by Luke Nguyen




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


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.

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