A classic Vietnamese street food snack that’s easy to recreate at home

Ingredients

500 g pork mince

4 eschalots, very finely diced

3 cloves garlic, minced

4 cm piece ginger, grated

4 Kaffir lime leaves, very thinly sliced

2 tsp caster sugar

1½ Tbsp fish sauce

6 lemongrass stalks, halved crossways

½ cup hoisin sauce

¼ cup chilli sauce

Juice of 3 limes

Cooking oil spray, to grease

Method

1.Combine mince, eschalot, garlic, ginger, lime leaf, sugar and fish sauce in a large bowl. Beat with a wooden spoon until mixture is sticky, then divide into 12 equal portions. Form around 1 end of each lemongrass half, leaving a little of the stalk free. Transfer to a plate. Cover and put in fridge for 1 hour.

2.Combine hoi sin sauce, chilli sauce and lime juice in a small saucepan and put over a medium heat. Simmer for 4 minutes, then set aside to cool slightly. Preheat grill or barbecue grill to high. Spray pork with cooking oil, then grill, turning regularly, for  8 minutes or until well browned  and cooked through. Serve pork skewers with dipping sauce.

Alix Davis