Vietnamese Pork Skewers

• Skewers
• 1 pork tenderloin, coarsely chopped
• 2 garlic cloves, finely chopped
• 1 tablespoon rice vinegar
• 1 tablespoon grated lime zest
• 1 green onion, chopped
• 2 tablespoons fish sauce (nuoc-mam)
• salt and pepper
• 12 wooden skewers, soaked in water for 30 minutes
• approximately 200 g rice vermicelli, cooked, at room temperature
• 1 head boston lettuce
• mint or cilantro, coarsely chopped
• Sauce
• 2 tablespoons rice vinegar
• 2 tablespoons oyster sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons fish sauce (nuoc-mam)
• 1/2 cup chicken broth
• some red pepper flakes

1. Preheat the oven to broil. Line a baking sheet with aluminum foil.
2. In the bowl of a food processor, chop the pork, garlic, rice vinegar, lime zest, green onion and fish sauce. Season with salt and pepper. Shape into 10-cm (4-inch) long sausages and thread onto the skewers. Place on the baking sheet and bake in middle of the oven for about 15 minutes, turning the skewers halfway through the cooking. Once cooked, remove the skewers.
3. Sauce: In a saucepan, bring all the ingredients to a boil. Serve at room temperature.
4. When serving, place on the table: skewers, sauce, noodles, herbs and the detached lettuce leaves. Each person makes his own dish by placing some noodles, sausage and herbs on a lettuce leaf. Roll, dip into the sauce and enjoy.
5. Makes 3 skewers per person.

skewers, pork tenderloin, garlic, rice vinegar, lime zest, green onion, fish sauce, salt, wooden skewers, rice vermicelli, boston lettuce, mint, sauce, rice vinegar, oyster sauce, hoisin sauce, fish sauce, chicken broth, red pepper

Taken from www.food.com/recipe/vietnamese-pork-skewers-505808 (may not work)