A Vietnamese-inspired take on grilled tortilla skewers made with fatty ground pork seasoned with garlic, fish sauce, and Vietnamese mint, then wrapped in flour tortillas, cut into square skewers, and grilled over charcoal until golden. Served with a classic fish sauce dipping sauce (nam jim).
white pepperoptional; black pepper can be substituted, though white pepper is more traditional for Southeast Asian cuisine
Vietnamese mintor substitute with coriander if unavailable
flour tortillas
fish sauce (for dipping sauce)
water (for dipping sauce)
palm sugar (for dipping sauce)
fresh red chilli (for dipping sauce)
vinegar (for dipping sauce)
lime juice (for dipping sauce)
Steps
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1
Prepare your ingredients. Source fatty pork mince (preferably Chinese-style from an Asian supermarket), and gather 3 shallots and several garlic cloves.
2
Finely dice the shallots and grate the garlic cloves, then add both to the pork mince.
3
Season the mixture with 1 tablespoon of fish sauce, salt to taste, 1 teaspoon of sugar, and white pepper if available.
4
Wash the Vietnamese mint, take about half the bunch, and roughly chop it as you would parsley, being careful not to bruise it by over-handling.
5
Stir the chopped mint into the pork mixture.
6
Mix the filling thoroughly with your hands until the mixture becomes sticky and well combined. This helps emulsify the fat throughout the meat, ensuring it adheres to the tortillas and cooks evenly.
7
Cut the flour tortillas into square pieces by cutting them in half lengthwise, then cutting across to create rectangle sections, and cutting again to form square-ish shapes.
8
Spread the pork mixture evenly across each tortilla square, extending it all the way to the edges.
9
Place a metal skewer or thick bamboo stick on top of the meat mixture, then roll the tortilla edges up tightly around the skewer to form a compact, cylindrical shape.
10
Set up a charcoal grill, light it, and allow the coals to reach a steady cooking temperature.
11
Place the skewers on the grill and cook for about 8 minutes, turning occasionally, until the tortilla is golden brown and the meat is cooked through.
12
While the skewers cook, prepare nam jim (Vietnamese dipping sauce) by combining fish sauce, water, palm sugar, fresh red chilli, vinegar, and lime juice. Adjust the balance of sweet, sour, and salty flavors to your preference.
13
Once cooked, remove the skewers from the grill and let them cool slightly to avoid burns. Slide the cooked meat bundle off the skewer onto a plate.
14
Pull apart the cooked tortilla bundles into bite-sized pieces and dip into the nam jim sauce before eating.
PrimedTableBETA
