Luke Nguyen makes Vietnamese cooking simple, and this is one of his recipies.  I first saw it on his TV show, and it was so simple I just had to try it, especially as they take just minutes on the BBQ.

You can use beef (fillet steak) instead of pork, and pop it into the freezer for about an hour so that it is easy to slice really thinly.  Make sure the BBQ is red hot and ready to go, but make sure you soak your skewers so that they do not burn. This dish is marinated for at least 2 hours, but overnight is best. 

I serve the skewers with a simple salad with peanuts on top, and a bowl of vermicelli noodles that have a few drops of sesame oil in them, along with some home made sweet chili sauce.  You can sprinkle the skewers with sesame seeds or coriander.

CHARGRILLED PORK NECK SKEWERS

Rating: Easy

Ingredients

2tbsp castor sugar

1/3 cup fish sauce

1tblsp honey

1 tsp ground pepper

6 spring onions (white part only)

2 cloves garlic

500g pork neck.

2 tblsp vegetable oil

12 bamboo skewers

Method

Finely slice spring onions and pound in a mortar and pestle to a paste.

Finley slice pork neck into very thin slices and place in a bowl.

Combine fish sauce and sugar until sugar is dissolved, add fish sauce, honey and pepper.  Mix well

Add the spring onions and garlic, then combine with the pork and mix to coat all the pork.

Enclose the flavours with the oil and cover and let it marinate for at least 2 hours, preferably overnight.

Soak the skewers in cold water, then thread the pork on, making sure not to overload the skewers, they should be quite flat.

Cook on a very hot BBQ for 2-3 minutes.

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