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Vietnamese pork lemongrass skewers

A classic Vietnamese street food snack that's easy to recreate at home - by Alix Davis
  • 22 Sep 2015
Vietnamese pork lemongrass skewers
Cook: 15 Minutes - easy - Makes 12 - gluten-free
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A classic Vietnamese street food snack that's easy to recreate at home

Ingredients

500 g pork mince

4 eschalots, very finely diced

3 cloves garlic, minced

4 cm piece ginger, grated

4 Kaffir lime leaves, very thinly sliced

2 tsp caster sugar

1½ Tbsp fish sauce

6 lemongrass stalks, halved crossways

½ cup hoisin sauce

¼ cup chilli sauce

Juice of 3 limes

Cooking oil spray, to grease

Method

  1. Combine mince, eschalot, garlic, ginger, lime leaf, sugar and fish sauce in a large bowl. Beat with a wooden spoon until mixture is sticky, then divide into 12 equal portions. Form around 1 end of each lemongrass half, leaving a little of the stalk free. Transfer to a plate. Cover and put in fridge for 1 hour.
  2. Combine hoi sin sauce, chilli sauce and lime juice in a small saucepan and put over a medium heat. Simmer for 4 minutes, then set aside to cool slightly. Preheat grill or barbecue grill to high. Spray pork with cooking oil, then grill, turning regularly, for 
8 minutes or until well browned 
and cooked through. Serve pork skewers with dipping sauce.
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