Vietnamese DIY Plate - by Hello Auntie

Ingredients

Nouc Cham (dipping sauce):

500 ml fish sauce
500 ml water
250 ml white vinegar
250 g sugar
5 birds eye chilli sliced
1 bulb garlic chopped

Protein Marinade:

100 g 5 spice
200 ml fish sauce
200 ml sugar
50 g salt
50 g garlic
200 g lemon grass
200 ml water
200 ml oil
20 g black pepper
40 g hoisin sauce

Skewers:

300 g pork neck
300 g chicken breast
5 King prawns
100 g marinade
2 shallot sprigs
100 g chopped roasted peanuts
50 ml olive oil
1 packet vermicelli noodles

Method

Nouc Cham (dipping sauce):

Dissolve sugar and water in a saucepan . Add fish sauce and vinegar. Add garlic and chilli to taste.

Protein Marinade:

Add all items into a food processor and combine to desired consistency. This marinade can be stored in the fridge for up to 2 months.

Skewers:

Thinly slice shallots then mix with oil, add salt and pepper to taste. Cut pork and chicken into bite size cubes. Mix with marinade previously made then thread through skewers. De-shell and clean prawns then thread and brush on marinade. Cook on bbq, grill or pan.

Chang's Vermicelli and Valcom rice noodles can be found in most supermarkets. Please follow their cooking instructions accordingly.

To serve, take a platter and place all of your cooked items on-top of the Vermicelli noodles along with your desired herbs and lettuce to garnish with shallot oil and chopped peanuts.

Recipe provided by Hello Auntie