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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A Vietnamese-influenced recipe midweek meal. Serve with a salad platter featuring mint, coriander, pineapple, mung bean sprouts, lime wedges and roasted peanuts. Another recipe from the first edition - September 2005 - of the new Australian magazine 'Notebook: ideas for living'. Ingredients:
12 bamboo skewers |
2 stalks lemongrass, trimmed and coarsely chopped |
1/2 teaspoon ground turmeric |
2 garlic cloves, coarsely chopped |
2 1/2 tablespoons fish sauce |
2 teaspoons caster sugar |
1 1/2 tablespoons peanut oil, plus |
extra peanut oil, for cooking |
fresh ground black pepper, to taste |
750 g pork fillets, trimmed, cut into 3 cm pieces (an inch and a bit) |
400 g dried rice noodles, cooked and drained, following packet instructions |
chili sauce, to serve |
Directions:
1. Place the skewers in a bowl, cover with water and soak for 30 minutes.
2. Meanwhile, process the lemongrass, turmeric, garlic, fish sauce, sugar oil and 1/2 teaspoon freshly ground black pepper until the mixture has the consistency of a paste.
3. Place the paste and the pork in a bowl and stir until all the pork pieces are well-coated with the paste. Cover with plastic wrap and refrigerate for 30 minutes.
4. Pre-heat a BBQ or chargrill on a medium-high heat.
5. Thread 3 pieces of pork onto each skewer, lightly brush with oil and, turning often, cook for 3-4 minutes, or until cooked through.
6. Divide the noodles among the individual serving bowls, top with the kebabs, and serve with the chilli sauce, and a green salad, or with a platter of salad greens, pineapple pieces, roasted peanuts and lime wedges.
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