Vietnam style pork kebabs

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!

For 4.

360g minced pork

1 handful of dried bread crumbs

Dash of fish sauce

White pepper

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

Method :

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.