Vietnamese Pork Skewers With Noodle Salad And Lime Chili Dressing - cooking recipe

Ingredients

1 lb ground pork
1/3 cup fresh breadcrumbs
2 None green onions, finely chopped
1 tbsp red Thai curry paste
1 tbsp fish sauce
3.5 oz vermicelli noodles
1 None carrot, peeled, julienned
1 None cucumber, julienned
1 cup fresh cilantro leaves
None None Lime Chili Dressing
1 None lime, juiced, plus extra wedges, to serve
1 tbsp sweet chili sauce
1 tsp fish sauce
1/2 tsp sesame oil
1 None Thai chili, thinly sliced

Preparation

In a bowl, combine ground pork, breadcrumbs, green onions, curry paste and fish sauce. Shape into 8 - 3/4 inch-thick logs then mold around 8 soaked bamboo skewers. Chill for 30 mins.
Meanwhile, cover vermicelli in boiling water and soak for 3-4 mins, until tender. Rinse under cold water then drain. Toss with carrot, cucumber and cilantro. Set aside.
To make the lime chili dressing, whisk together lime juice, sweet chili sauce, fish sauce, sesame oil and Thai chili. Set aside.
Heat a grill pan over medium heat. Brush pork skewers with oil then cook, turning, for 8-10 mins, until cooked through.
Toss salad with lime chili dressing. Serve with pork skewers and lime wedges.