This is one of the recipes I made at My Grandma’s Home Cooking class in Hoi An, Vietnam, back in December. This dish was one of the best I’ve had during my entire stay in Vietnam – grilled pork fresh roll combines the flavour of charcoal BBQ meat with the freshness and delicate crunch of herbs, served with a zesty dipping sauce. It is a colourful healthy meal for the entire family to enjoy.
GRILLED PORK FRESH ROLL
- 200 g pork loin, thinly sliced
- 1 tbsp shallot, thinly sliced
- 1 tbsp garlic, thinly diced
- 1 tbsp lemongrass, thinly sliced
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp Chinese five spice mix
- 1/2 tsp shrimp sauce
- 1 tbsp oyster sauce
- 2 tbsp honey
- 1/2 tbsp fish sauce
- 2 tbsp vegetable oil
- Half a cup of fresh mint and fresh coriander (to garnish)
- Sesame seeds (to garnish)
- 2 tsp of garlic and chili
- 3 tbsp of fish sauce
- 1/2 tsp of raw sugar
- 1 tbsp of lime juice
- Combine all the skewers ingredients (excepts the sesame seeds and fresh herbs) in a bowl, cover the meat with the marinade and ensure it is evenly distributed, coating every parts of the meat.
- Leave to rest for 15 minutes (or longer) in the fridge.
- Take the meat out of the fridge, leave it to rest for another 15 min, then make the skewers and grill the meat (ideally using charcoal) until cooked through.
- Add the sesame seeds just before removing from the grill.
- Make the dipping sauce by combining all the ingredients together.
- Serve the grilled pork in rice paper, with rice noodles (optional), cucumber and fresh herbs.