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Ingredients : Serves 6
500 g
Pork fillet
3 cloves Garlic
1/2 teaspoon Sugar
3 teaspoons Rice wine
1 tablespoon Roasted ground rice
3 teaspoons Fish sauce
2 tablespoons Melted pork fat or lard
Salt to taste
For serving
500g Fresh rice noodles
1 Medium lettuce
Sprigs of fresh coriander or mint
Nuoc Leo sauce
Method :
Use a sharp kitchen knife to cut the pork
fillet into very thin sliced and then into small squares. Crush the
garlic finely with the sugar and salt, then mix in the wine. Pour the
mixture over the pork and mix well. Set aside to marinade for 30
minutes. With mortar
and pestle pound a small portion of the meat at a time until it
has a paste-like consistency. As each lot
is done, remove it to a bowl or plate. Add melted
pork fat, ground rice and fish sauce. Knead mixture
well, then form small sausage shapes and mould them onto bamboo skewers,
squeezing them on very firmly. Barbecue over
glowing coals or under a griller, at a good distance from the source of
heat so they are well done before the outside is browned. Turn the
skewers to ensure the meat cooks on all sides.
To serve
: Slice fresh rice noodles and steam them. Serve skewers of pork with
well-washed and dried lettuce separated into leaves, the noodles, and a
small bunch of fresh coriander or mint. Each person assembles his own
snack. A leaf of lettuce is topped with a few rice noodles, some of the
barbecued pork, a sprig of fresh coriander or mint, a spoonful of sauce,
then rolled up to form a neat roll. This takes some practice. If
preferred, the sauce may be served as a dipping sauce.
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