Ingredients
- 750 grams pork mince
- 1 teaspoons baking powder
- 2 cloves garlic, minced finely
- 2 tablespoons fish sauce
- 2 tablespoons sugar
- 1 teaspoon ground pepper
- 2 tablespoons roasted rice powder
- ½ teaspoon red food coloring
- 10 wooden skewers
- 1 tablespoon olive oil
Instructions
- In a large bowl, combine the pork, garlic, fish sauce, sugar, pepper, baking powder. rice powder and food coloring. Kneed the mixture until everything is thoroughly mixed through.
- Cover the mixture and refrigerate for at least 2 hours.
- Using oiled hands, wrap handfuls of mince mixture around each skewer. Press to ensure its secured to the skewer.
- Heat a barbecue grill over medium heat. Add the olive oil and add the skewers. Cook each side for 2-3 minutes until browned/cooked all over. Serve hot.
One thing I have noticed as a recent trend in Australia is the growing number of shops and lunch places that now serve Bahn Mi. For those unfamiliar with what a Bahn Mi is, it’s a Vietnamese sandwich filled with meats and pickled vegetables. The inspiration for this pork mince skewers recipe comes from the Vietnamese Grilled mince patty (commonly known as Nem Nuong) which is often found as a filling option for the Bahn Mi.
Preparing the Pork Mince Skewers
To start, take your pork mince and place it in a large mixing bowl. The choice of pork mince is important here, go for a mince that has about 10% fat (or more). If the mince is too lean, we will get dry pork skewers.
In the same bowl, add in some minced garlic, fish sauce, sugar, ground pepper, baking powder and some roasted rice powder. The baking powder helps puff up the mince mixture and the roasted rice powder helps to enhance flavor and aroma.
Note: Roasted rice powder is typically found in Asian grocery stores in a small jar/container.
Note: Honey can be substituted in place of the sugar.
Add a couple of drops of red food coloring and then kneed the mixture to bring it all together. The red food coloring isn’t something you necessarily need to add but it gives the meat the classic red color you might associate with Vietnamese mince patties.
Cover the mince with some cling film and then transfer it to the refrigerator for at least 2 hours. This will help develop flavors and will also help firm up the mixture, making it easier to make into skewers.
Making the Skewers
After the mixture has had time to rest in the fridge, take the mixture out and place handfuls of mince around each skewer. Use an oiled hand to do this to stop the mince sticking to it. Keep going until all the mince mixture has been used up.
Tip: Prepare a baking tray lined with grease paper and then lightly spray it with oil. Place the skewers onto the prepared tray to stop them sticking when you go to cook them.
Alternatively, you can spread out the mixture over a tray lined with baking paper. If you choose to do this method bake in a moderate oven for 10-15 minutes and then cut into strips to serve.
Cooking the Skewers
The mince skewers are best cooked on a barbecue plate that has been lightly oiled. Place skewers on the barbecue on a medium heat and cook each side for 2-3 minutes until lightly browned and caramelized.
Once cooked, remove the skewers from the barbecue and serve hot.
Here is a list of some of my favorite ways to serve the skewers:
- For the lazy, simple serve the skewers with a side of steamed rice, some pickled vegetables and a Vietnamese dipping sauce.
- Serve the skewers with a salad for a light summer meal (can even make as meatballs instead of skewers)
- Use the meat from the skewers to make a Bahn Mi type sandwich.
- Make it like a Vietnamese noodle dish – serve with rice noodles, peanuts, fresh herbs and pickled carrots.
Uncooked skewers can also be covered and then frozen to cook at a later date. Simply defrost the skewers the night before in the fridge.
