Kim Thuy’s Vietnamese Pork Skewers with Toasted Rice
Kim Thuy’s Vietnamese Pork Skewers with Toasted Rice
Ingredients
- 1/3 cup (75 ml) uncooked sticky rice
- 4 lbs (2 kg) medium-lean ground pork
- 1/3 cup (75 ml) sugar
- 2 tablespoons (30 ml) rum
- 1 tablespoon (15 ml) baking powder
- 1 tablespoon (15 ml) fish sauce (nuoc mam)
- 1 tablespoon (15 ml) potato starch
- 1 tablespoon (15 m) honey
- 2 teaspoons (10 ml) salt
- 3 cloves garlic, finely chopped
- 32 disposable bamboo skewers, soaked in water for 30 minute
- 4 green onions, chopped
- 1/3 cup (75 ml) mixed oil (olive and peanut)
- 1/3 cup (75 ml) chopped unsalted peanuts
Instructions
- In a skillet, brown the rice while stirring. Let cool. In a coffee grinder, finely grind the rice.
- In a bowl, combine the ground rice with the remaining ingredients. For each skewer, shape 60 ml (1/4 cup) of the meat mixture into a sausage and put on a stick by pressing the meat.
- In an oiled ridged skillet or on the grill, grill the skewers on each side until the meat is cooked. Place in a serving dish.
- Serve with Kim Thuy’s Sweet Potato Salad with Herbs.
Kim Thuy’s Vietnamese Pork Skewers with Toasted Rice