Vietnamese Style Pork Noodle Wraps

12 May 2020

35 Minutes | easy | Serves 4

Don’t be put off by the long ingredients list here as the method is very simple. Thin strips of pork are briefly marinated in a sticky sauce and served in lettuce wraps. Nuoc cham is the name for a group of dipping sauces that vary by region across Vietnam – taste as you’re making it and adjust the flavours accordingly. It should be sweet, sour, salty and hot.

Ingredients

  • 800g trimmed pork shoulder, sliced into strips ½ cm thick (For the pork)
  • 4 tablespoons brown sugar (For the pork)
  • 50ml lime juice (For the pork)
  • 3 tablespoons fish sauce (For the pork)
  • 2 cloves garlic, grated or crushed (For the pork)
  • 1 thumb ginger finely grated, stringy part discarded (For the pork)
  • 150ml water (For the nuoc cham dipping sauce)
  • 25g caster sugar (For the nuoc cham dipping sauce)
  • 50ml lime juice (For the nuoc cham dipping sauce)
  • 1-2 cloves garlic, finely chopped (For the nuoc cham dipping sauce)
  • 1-2 birds eye chillies, finely chopped (or to taste) (For the nuoc cham dipping sauce)
  • Little gem lettuce leaves (To serve)
  • 1 nest rice noodles per person (To serve)
  • A splash of sesame oil (To serve)
  • Sliced spring onions (To serve)

Directions

1.

Lay the pork strips flat

Lay the pork strips flat on a worktop and use something heavy to bash them out until they’re an even thickness.

2.

Combine Ingredients

Combine the sugar, lime juice, fish sauce, garlic and ginger and mix well. Add the pork strips and leave to marinate for half an hour.

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3.

Nuoc cham

To make the nuoc cham, combine the water, lemon juice and sugar, whisking until the sugar dissolves. Add fish sauce, garlic and chilli. Adjust to your taste and set aside.

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4.

Cook the rice noodles

Cook the rice noodles by soaking in boiling water for 5 minutes or until tender, then drain and add a splash of sesame oil to stop them sticking together. Set aside.

5.

Light two of the Jupiter Outback BBQ

Light two of the Jupiter Outback BBQ gas burners and turn to high heat. Thread the pork onto skewers in a concertina fashion and cook, turning often, for around 15 minutes or until caramelised and lightly charred in places.

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5.

Remove the pork from the skewers

Remove the pork from the skewers and roughly chop before serving with the noodles, lettuce leaves, spring onions and nuoc cham.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques

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