Spicy Grilled Pork on a Bed of Vermicelli Recipe

(Thit Bo Thit Lon Nuong Voi Gia Vi An Voi Bun)

Ingredients : Serves 4

225 g

450 g

8 cloves

Caramel sauce

100 g

50 ml

1/2 teaspoon

1/4 teaspoon

Rice vermicelli

Fresh belly pork with skin,

cut against the grain into 8mm strips,

about 5cm long

Beef, minced

Garlic, minced

Sugar

Nuoc Mam sauce and

Anchovy essence, mixed thoroughly

Spring onions, thinly sliced

Freshly ground black pepper

Method :

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 sauce.
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 separate bowls.
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 minutes.
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 Vegetable Platter.