Vietnamese Recipes & Cuisines (Meat)
Spicy Grilled Pork on a Bed
of Vermicelli Recipe
(Thit Bo Thit Lon Nuong Voi
Gia Vi An Voi Bun)
Fresh belly pork with skin,
cut against the grain into 8mm strips,
about 5cm long
Nuoc Mam sauce and
Anchovy essence, mixed thoroughly
Spring onions, thinly sliced
Freshly ground black pepper
Soak the vermicelli in warm water until
soft. Drain and set aside.
Make the caramel sauce by swirling the
sugar gently in a wok over a hot heat. Be careful not to let the sugar
blacken but ignore the smoke. Remove from heat and add the Nuoc Mam
Return to a low heat and gently boil until
the sugar dissolves. Add the spring onions and pepper and stir.
Put 24 bamboo skewers into water and allow
to soak for at least 30 minutes.
Meanwhile, put the pork and beef into two
Put the garlic and half of the caramel
sauce onto the beef.
Put the remainder of the caramel sauce
onto the pork. Blend both with the hand and allow to stand for 30
Make 24 meatballs out of the beef.
Skewer the beef balls and pork slices and
cook under a hot grill for 15-20 minutes turning frequently.
Place on the bed of vermicelli. Serve with
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