Chargrilled Pork and Betel Leaves
This recipe is a delightful Vietnamese dish that combines the smoky flavors of chargrilled pork with the unique aroma of betel leaves. The marinade and nuoc cham dipping sauce add layers of flavor, making this dish a perfect balance of sweet, savory, and tangy. It's a great way to enjoy authentic Vietnamese cuisine at home.
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Ingredients
Main Ingredients
pork neck, thinly sliced against the grain into 3 mm-thick slices500g
vegetable oil2tbsp
annatto oil2tbsp
large bunch betel leaves, picked and washed1
rice vermicelli noodles, cooked according to packet instructions250g
mint leaves roughly sliced5- perilla leaves roughly sliced5
- Vietnamese mint leaves roughly sliced5
Lebanese cucumber halved lengthways and sliced1
handfuls bean sprouts2
fried red Asian shallots25g
crushed roasted peanuts50g
shaved green papaya2cups
Marinade
sugar2tbsp
fish sauce2tbsp
soy sauce2tbsp
fermented anchovy paste (optional)2tsp
toasted white sesame seeds2tsp
five-spice powder2tsp
honey1tbsp
freshly ground black pepper1tsp
stalk lemongrass, white part only, finely diced1
cloves garlic, finely diced2
Nuoc Cham
- fish sauce1 1/2tbsp
rice vinegar1 1/2tbsp
white sugar1tbsp
water60mL- garlic, finely chopped1clove
red bird's eye chilli finely chopped1/2
lime juice1tbsp
Nutrition (per serving)
Calories
781.3kcal (39.06%)
Protein
37.5g (75%)
Carbs
62.5g (22.73%)
Sugars
12.5g (25%)
Healthy Fat
38.0g
Unhealthy Fat
7.5g
% Daily Value based on a 2000 calorie diet
How to make Chargrilled Pork and Betel Leaves
Marinade Preparation
- Step 1
Place all the marinade ingredients in a large bowl and stir until the sugar has dissolved.
- Step 2
Add the pork to the marinade, toss to coat well, then pour the vegetable oil and annatto oil over the top and mix again. Cover and refrigerate for 2 hours or overnight for enhanced flavor.
Nuoc Cham Preparation
- Step 1
Combine fish sauce, vinegar, sugar, and water in a small saucepan over medium heat and stir until well mixed.
- Step 2
Bring the mixture to just below boiling point, then set aside to cool. Add garlic, chilli, and lime juice, stirring to combine.
Grilling and Assembly
- Step 1
Preheat a charcoal grill to medium-high heat.
- Step 2
Place betel leaves shiny-side down on a wire grill, then layer pork slices over the top of the leaves. Close the wire grill and chargrill for 2 minutes on each side or until cooked through.
- Step 3
Serve the grilled pork and betel leaves with rice vermicelli noodles, fresh herbs, cucumber, bean sprouts, fried shallots, crushed peanuts, and shaved green papaya. Drizzle with nuoc cham sauce before serving.
Nutrition (per serving)
Nutrition (per serving)
Calories
781.3kcal (39.06%)
Protein
37.5g (75%)
Carbs
62.5g (22.73%)
Sugars
12.5g (25%)
Healthy Fat
38.0g
Unhealthy Fat
7.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Marinate the pork overnight for a deeper and richer flavor.
Use a charcoal grill for authentic smoky flavors, but a stovetop grill can work as an alternative.
Adjust the amount of chilli in the nuoc cham to suit your spice preference.
FAQS
Can I use a different cut of pork?
Yes, you can use pork shoulder or pork belly as alternatives, but ensure they are thinly sliced for even cooking.
What can I substitute for betel leaves?
If betel leaves are unavailable, you can use grape leaves or omit them entirely, though the flavor will differ.
Can I make this dish vegetarian?
Yes, you can substitute the pork with tofu or mushrooms and adjust the marinade to exclude fish sauce and anchovy paste.
How long can I store the nuoc cham sauce?
Nuoc cham can be stored in an airtight container in the refrigerator for up to one week.
What is the best way to cook rice vermicelli noodles?
Follow the packet instructions, usually soaking them in hot water for a few minutes until tender, then draining well.
Chef Miška Tolj-Turkić
(@chefmiska)
Chef Miška Tolj-Turkić is a Croatian/Australian dual citizen, born in Western Australia, who's families migrated from Croatia in the 1920s. Originally raised in the lush wine growing district of The Swan Valley in Western Australia, he developed his love of cooking while watching his beloved grandmothers (Baba) working their cuisine magic. After a successful career as one of Australia's leading performers in the musical theatre, he retired from acting in 2012 to concentrate on his chosen new career as a chef. He also holds qualifications in Asian Cusine from TAFE NSW.
...Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia