Vietnamese Pork Skewers

Dinner, Lunch, Main Course, Side Dish, Starter

Vietnamese Pork Skewers

Vietnamese Pork Skewers

Prep Time:

Cook Time:

4-6 servings


For the pork

  • 600g pork ribeye steaks, cut into strips
  • Zest of 1 lime
  • 4 tsp/20ml sriracha sauce
  • 1 tsp turmeric
  • 2 cloves garlic, grated finely
  • Oil and seasoning, as needed
  • 200g dried rice noodles

For the salad

  • 1 red onion, thinly sliced
  • Few sprigs of Mint
  • Handful of Coriander
  • 1 Baby Gem lettuce (aprox 150g)
  • 50g Peanuts
  • 1 red onion, thinly sliced

For the dressing

  • 1 chilli, finely diced
  • 60ml fish sauce
  • 60ml sugar
  • 60ml water
  • 75ml lime juice
  • 2 tsp rice wine vinegar


1. Add the pork steaks, lime zest, sriracha, turmeric, grated garlic, and 2 tbsp oil to a bowl, stirring to combine .
2. In a separate bowl, combine the dressing ingredients. Stir to combine, until the sugar is dissolved.
3. Add ⅓ of the dressing to the pork, ensuring you coat all the pieces and set aside, leaving the pork to marinate for 15-20minutes.
4. Add the onion to the remaining dressing and set aside.
5. To the remaining dressing, add thinly sliced red onion, stir, and set aside.
6. Pick the mint and coriander leaves from their stems and break apart the lettuce.
7. Place the noodles into a large bowl, covered with boiling water and a pinch of salt. Leave to soften until they are slightly chewy, but al dente. Drain and rinse under cold water.
8. Remove the pork from the fridge, and thread the strips of pork onto your wooden skewers.
9. Grill in your air fryer, at 205°C for 7 minutes, until the pork is cooked through.
10. Toss the cold noodles, picked herbs, ⅔ peanuts (reserving some for garnish) and dressing together until combined.
11. Arrange the lettuce on a serving plate, top with your herby noodle salad and your pork skewers. Finish with peanuts and serve.

Dinner, Lunch, Main Course, Side Dish, Starter