Vietnamese Pork Skewers With Noodle Salad

Prep Time: 10 Minutes | Cooking Time: 30 Minutes

Serves 4

‘Bun cha’ is a popular salad in Vietnam and it’s very easy to re-create at home. Serve the sizzling pork with a make-ahead salad of cold noodles, herbs and bean sprouts and a punchy dipping sauce.


  • 4 spring onions, chopped
  • A walnut-sized piece of fresh root ginger, peeled and roughly chopped
  • 2 garlic cloves, roughly chopped
  • 1 pork fillet (about 350g), trimmed and cut into long, thin strips
  • 2 tbsps of fish sauce
  • 1 tbsp of soy sauce
  • 1 tsp of sesame oil


  • 2 tbsps of golden caster sugar
  • 2 tbsps of rice vinegar
  • 2 tbsps of fish sauce
  • 2 tbsps of water
  • Juice of 1 lime
  • 1 red bird’s eye chilli, chopped (deseeded if you like)


  • Cooked vermicelli rice
  • Noodles (served cold)
  • Little Gem lettuce leaves
  • Sprigs of coriander
  • Sprigs of mint
  • Blanched bean sprouts


  1. Put the spring onions, ginger and garlic in the bowl of a small food processor or a blender and pulse to form a paste.
  2. Mix the paste with the pork strips in a bowl, and add the fish sauce, soy sauce and sesame oil.
  3. Toss everything together, cover and chill for a couple of hours or overnight.
  4. Thread the pork onto 12 wooden or metal skewers (soak the skewers in water first if using wooden ones), concertinaing it as you go, then cook the pork on a griddle pan or barbecue until caramelised and cooked through.
  5. Mix the dipping sauce ingredients together.
  6. Put a pile of each accompaniment onto four plates, then add the pork skewers and a bowl of dipping sauce to each.


Recipe courtesy of Olive: 100 Of The Very Best Quick Healthy Meals (Orion Books, £8.99)