Vietnamese Pork Skewers ~ Bun Cha
My Vietnamese pork skewers are made with fresh ingredients, a bright flavor combination from the fresh and pickled vegetables, and a zesty marinade on the pork belly. Serve with rice noodles and lots of spring roll dipping sauce for a perfect dinner.
For the pork and marinade
Make the pork and marinade
In a medium bowl, combine shallots, garlic, and lemongrass. Stir in fish sauce, sugar, 3 tablespoons sunflower oil, and pepper.
Pat meat dry with paper towels, remove the layer of fat and cut meat into 1/2-inch thick (12-mm) slices. Add pork to the marinade and refrigerate for at least 3 hours or up to overnight.
Thread marinated pork onto four skewers, leaving some space between each slice.
In a skillet over medium heat, heat some sunflower oil and cook pork until it reaches an internal temperature of 145°F (63°C), about 30 minutes, turning every 5 minutes. Alternatively, cook them directly on a grill, over medium heat for 15 to 20 minutes.
Prepare the noodles
While the pork is cooking, fill a large saucepan with 4 1/4 cups cold water. Add noodles, a pinch of salt, and bring to a boil. Cook according to package directions. Turn off heat, cover, and let stand for 5 minutes. Drain in a colander, then rinse in cold water.
Serve the pork skewers
Serve skewers with noodles, lettuce, tia to, mint, cucumbers, pickled carrots, pickled onions, cilantro, and spring roll dipping sauce.