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Friday, March 23, 2007

BBQ at Veruca's

Because sometimes a little charcoal action is just what the doctor ordered.

nem nuong skewers
Vietnamese nem nuong pork mince skewers waiting to be cooked

nem nuong cooked
Barbecued nem nuong

lamb chop
Marinated lemongrass lambchops
6 comments - Add some comment love

posted by Helen (AugustusGloop) on 3/23/2007 10:06:00 pm


  • At 3/24/2007 11:55 am, Anonymous Anonymous said…

    hello, my name is Yan and i'm a msian student studying in sydney. I have been reading your blog for quite some time now as it's very interesting I must say. Anyway, I wanted to ask if you know what 'mee pok' is? It's often used to cook 'bak chor mee' or dry pork noodles. Do you know if it's available in asian grocery stores here in sydney? I've seen the fried 'yee mee' types that are used for claypot noodles, but what does 'mee pok' look like? Thnx!

  • At 3/24/2007 2:44 pm, Blogger Allen said…

    The roasted skewers look so delicious!

  • At 3/24/2007 8:47 pm, Anonymous Anonymous said…

    Agree re: the skewers! I have never eaten these. Helen, can you recommend any Vietnamese restaurant which has them?

  • At 3/25/2007 8:32 am, Anonymous Anonymous said…

    Recipe for the skewers and the lamb chops, please!!!!

  • At 3/25/2007 12:18 pm, Blogger Truffle said…

    Looks wonderful. I've never thought of putting lemongrass and lamb together before. Great idea.

  • At 3/26/2007 1:28 am, Blogger Helen (AugustusGloop) said…

    Hi Anon - Sorry I'm not familiar with mee pok but hopefully other readers will be? Have you read the Wikipedia entry for mee pok?

    ps. Glad you're enjoying Grab Your Fork!

    hi Allen - They were. They're one of my favourite dishes!

    Hi Y - You can often get these with noodles. It comes as a dish called "bun thit nem nuong" although the skewer is usually removed for you. You should be able to get this at most places in Bankstown and Cabramatta. I had this dish with spring rolls at Pasteur in Bankstown.

    Hi Anon - I didn't make these but you either make the nem nuong mixture using a spice powder packet from Asian groceries (tell them you want to make "nem nuong"). Just add pork mince and allow to macerate for about three days. Seriously. Or you can buy the mixture from Vietnamese butchers in Cabramatta.

    The lamb chop mixture is made using the ingredients listed. Just make it up. I do! Marinate for a couple of hours.

    Hi truffle - It tastes brilliant. It needs the kick of sugar though, either brown sugar or honey. Mmm....


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