Vietnamese Style BBQ Pork

Put shallots, brown sugar, chilli and fish sauce in a food processor and blend until it makes a paste. Stir in the oil.

Cut pork loin steaks across the grain into 7 cm long strips about 2.5 cm wide.

Mix pork pieces and the paste in a medium bowl with your hands, rubbing in the marinade. Cover and refrigerate for between 4 to 24 hours.

Thread pork on skewers and barbecue until cooked, rotating skewers for approximately 5-10 minutes or until cooked through.

Serve in a baguette with pickled veg for Vietnamese sandwiches (banh mi) or on top of rice noodles and mixed salad with nuoc cham as a dressing.