• 1 pork fillet, trimmed
  • 4 spring onions, chopped
  • a walnut-sized chunk ginger, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 tbsp golden caster sugar
  • 2 tbsp rice vinegar
  • 2 tbsp fish sauce
  • 2 tbsp water
  • 1 juiced  lime
  • 1 chopped bird’s eye chilli
  • (served cold) cooked vermicelli rice noodles
  • little gem lettuce leaves
  • coriander sprigs
  • mint sprigs
  • blanched beansprouts


  • STEP 1

    Cut the pork fillet into long thin strips and put in a dish. Put the spring onions, ginger and garlic in a small food processor and whizz to a paste. Tip into the pork dish with the fish sauce, soy and sesame and toss everything. Leave for a couple of hours or overnight.

  • STEP 2

    Thread the pork onto skewers, concertinering it, then griddle or BBQ until caramelised and cooked through.

  • STEP 3

    Mix the dipping sauce ingredients together.

  • STEP 4

    Put a pile of each accompaniment onto four plates, then add the pork and a bowl of dipping sauce to each.


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