As I plan my upcoming trip to border town Sapa, north Vietnam and within a stone's throw from China, my host there has already promised us a sumptuous meal at his B&B. It will be 2 long months of waiting as I continue to hear praises from those who sampled his mum's fare.
Meanwhile, my little kitchen has started to experience a mini revolution as it churns out the flavors of Vietnam. Following the happy outcome of the Vietnamese beef noodles, I have come out with a kebab that bears the essential flavors of Vietnamese cuisine : lemon grass, herbs and fish sauce.
My verdict? If the home version is this good, I can't wait to eat my way through Vietnam!
360g minced pork
1 handful of dried bread crumbs
Dash of fish sauce
1 clove garlic, minced
1 tsp grated ginger ( which I forgot in the end )
1 tsp chilli flakes
1 Tbsp finely chopped parsley
1 tsp finely sliced lemon grass ( white part )
4 sticks of lemon grass ( stalk ) as skewers, halved longitudinally
Mix all the mentioned ingredients.
Let it rest for 30 minutes for the flavors to infuse.
Make out 4 portions of meat.
Wrap the meat on the lemon grass skewers.
Put it under a grill and cook evenly until clear juices, about 15 minutes .
Dip in sauce of Thai/Viet fish sauce with lime and chilli flakes.