Zesty Vietnamese Lemongrass Pork Skewers Recipe for Summer Grills

Seared with aromatic Vietnamese lemongrass pork skewers dance between tangy and smoky flavors that instantly transport you to bustling street markets.

Tender meat marinated in a zesty blend promises an unforgettable culinary journey.

Fragrant herbs and bold spices weave magic into each carefully crafted bite.

Charcoal grilling intensifies the complex layers of umami and brightness.

Marinating techniques unlock deep, nuanced taste profiles that feel both familiar and exotic.

Fresh ingredients create a symphony of textures and sensations.

Crisp edges and succulent centers make these skewers an irresistible feast you’ll want to savor slowly.

What Makes Vietnamese Lemongrass Pork Skewers Shine

• Experience an explosion of tangy lemongrass, savory pork, and aromatic herbs that transport your taste buds straight to Vietnamese street food paradise.
• Discover a foolproof recipe that transforms simple ingredients into restaurant-quality skewers with minimal cooking skills required, perfect for backyard gatherings or weeknight dinners.
• Create personalized lettuce wraps or noodle bowls by letting everyone assemble their own plate with fresh herbs, skewers, and zesty dipping sauce, making mealtime interactive and fun.
• Marinate the pork overnight for maximum flavor infusion, ensuring a stress-free cooking experience with maximum taste and minimal last-minute preparation.

Ingredients for Vietnamese Lemongrass Pork Skewers

• Pork: Thinly sliced meat for skewers.

• Lemongrass, Garlic, Shallots: Fragrant base that infuses depth of flavor.

• Fish Sauce, Soy Sauce: Provides saltiness and umami complexity.

• Honey, Brown Sugar: Adds caramelization and balance to marinade.

• Vegetable Oil, Sesame Oil: Helps distribute flavors and prevent sticking.

• Ground Black Pepper: Adds subtle heat and warmth.

• Wooden Skewers: Allows for easy grilling and serving.

• Fresh Herbs, Lettuce Leaves, Vermicelli Noodles: Provides freshness and traditional serving style.

• Nuoc Cham: Classic Vietnamese dipping sauce for added flavor.

Step-by-Step Vietnamese Lemongrass Pork Skewers

Step 1: Whip Up the Flavor Explosion

• Freshly chopped lemongrass
• Minced garlic
• Finely chopped shallots
• Fish sauce
• Soy sauce
• Honey
• Sesame oil
• Vegetable oil
• Ground black pepper

Blend all ingredients until they form a harmonious mixture that promises incredible taste.

Step 2: Bathe the Pork in Deliciousness

Transfer thinly sliced pork into a shallow container or ziplock bag.

Pour the prepared marinade over the meat, ensuring every slice gets completely coated.

Seal and refrigerate for minimum 2 hours, allowing flavors to deeply penetrate the pork.

Step 3: Prepare for Grilling Adventure

Heat grill or grill pan to medium-high temperature.

Soak wooden skewers in water to prevent burning.

Thread marinated pork slices onto skewers in a creative zigzag pattern for beautiful presentation.

Step 4: Sizzle and Char

Lightly oil grill grates to prevent sticking.

Carefully place skewers on hot surface.

Grill each side for 3-4 minutes until pork develops gorgeous char marks and cooks completely through.

Step 5: Create Beautiful Serving Platter

Remove skewers from grill and let rest briefly.

Transfer grilled pork to serving dish, allowing juices to redistribute and flavors to settle.

Step 6: Build Your Perfect Meal

• Fresh herbs
• Crisp lettuce leaves
• Cooked vermicelli noodles
• Traditional nuoc cham dipping sauce

Invite diners to craft their own personalized wraps or noodle bowls.

Step 7: Savor the Culinary Journey

Dive into these aromatic, flavor-packed Vietnamese Lemongrass Pork Skewers, celebrating the vibrant essence of Southeast Asian cuisine.

Tips for Vietnamese Lemongrass Pork Skewers Success

• Let the pork soak in the marinade overnight to ensure deep, rich flavor penetration and maximum tenderness.
• Choose pork shoulder or pork belly for the most succulent and flavorful skewers with perfect meat texture.
• Maintain medium-high heat to achieve beautiful caramelization without burning the delicate lemongrass marinade.
• Soak wooden skewers in water for 30 minutes before threading meat to stop them from charring during grilling.
• Serve with crisp herbs like mint, cilantro, and Thai basil to complement the rich, grilled pork flavors and add brightness to the dish.

Storage and Reheat Info for Lemongrass Pork Skewers

• Store leftover pork skewers in an airtight container within 2 hours of cooking. Keep refrigerated for 3-4 days, ensuring they're completely cooled before sealing.
• Wrap individual skewers tightly in plastic wrap, then place in a freezer-safe container or freezer bag. Freeze for up to 2 months to maintain optimal flavor and texture.
• Place skewers on a microwave-safe plate, cover with a damp paper towel to prevent drying. Heat in 30-second intervals, checking temperature and moisture to avoid overcooking.
• Preheat oven to 350°F, arrange skewers on a baking sheet lined with parchment paper. Warm for 8-10 minutes, drizzling a little oil to keep meat moist and prevent toughening.

What to Serve with Lemongrass Pork Skewers

• Select Crisp White Wine: Sauvignon Blanc or Riesling perfectly complements the zesty lemongrass and cuts through the pork's richness, providing a refreshing contrast with bright, citrusy notes.
• Craft Herbal Vietnamese Beer: Local Bia Hanoi or Bia Saigon creates an authentic drinking experience, matching the dish's herbaceous marinade and balancing the grilled meat's intense flavors.
• Create Fresh Herb Salad: Prepare a side salad with mint, cilantro, and Thai basil to enhance the skewers' aromatic profile, adding texture and amplifying the Vietnamese culinary tradition.
• Mix Tangy Dipping Sauce: Blend nuoc cham with extra lime juice and chili for a punchy accompaniment that elevates the pork's complex marinade and provides a zesty, balanced flavor explosion.

Style Ideas for Vietnamese Lemongrass Pork Skewers

• Vegetarian Lemongrass Tofu Skewers: Replace pork with firm tofu, pressed and cut into thin slices, marinating in the same lemongrass mixture for a plant-based alternative that maintains the original flavor profile.
• Gluten-Free Adaptation: Swap soy sauce with tamari or coconut aminos to create a gluten-free version, ensuring those with dietary restrictions can enjoy the same delicious Vietnamese-style skewers.
• Low-Carb Cauliflower Rice Companion: Substitute vermicelli noodles with cauliflower rice, offering a lighter, lower-carbohydrate option that complements the aromatic lemongrass pork without compromising taste or texture.
• Spicy Chili Version: Add finely chopped red chili peppers or sriracha sauce to the marinade for those seeking an extra kick of heat, transforming the classic recipe into a more intense flavor experience.

FAQs

• What is fish sauce and why is it important in this recipe?

Fish sauce is a fermented condiment made from salted fish, essential in Vietnamese cuisine. It adds a deep umami flavor and saltiness to the marinade, enhancing the overall taste of the pork skewers.

• Can I use a different type of meat for these skewers?

Yes, you can substitute pork with chicken, beef, or even tofu. Adjust cooking times accordingly to ensure the meat is fully cooked and remains tender.

• How do I prevent the wooden skewers from burning?

Soak wooden skewers in water for at least 30 minutes before threading the meat. This prevents them from catching fire during grilling and helps them stay intact.

• Is there a substitute for lemongrass if I can't find it?

If fresh lemongrass is unavailable, you can use lemongrass paste or add some lemon zest and a small amount of ginger to mimic the citrusy, aromatic flavor profile of the original ingredient.

Vietnamese Lemongrass Pork Skewers Recipe

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4.7 from 25 reviews

• Total Time: 2 hours 8 minutes
• Yield: 4 1x

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Description

Sizzling Vietnamese Lemongrass Pork Skewers bring aromatic street-food magic straight to home kitchens. Fragrant herbs, caramelized edges, and bold marinades promise a culinary journey that delights your senses and transports you to bustling Hanoi markets.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound (450 grams) pork shoulder or pork loin, thinly sliced into strips

Aromatics and Seasonings:

• 2 stalks lemongrass (white part only, finely chopped)
• 4 cloves garlic (minced)
• 2 shallots (finely chopped)
• 1 teaspoon ground black pepper

Sauces and Oils:

• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons honey or brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil

For Serving:

• Wooden skewers (soaked in water for at least 30 minutes)
• Fresh herbs (cilantro, mint, Thai basil)
• Lettuce leaves
• Vermicelli noodles (cooked according to package instructions)
• Dipping sauce (nuoc cham for serving)

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Instructions

1. Create a vibrant marinade by blending lemongrass, garlic, shallots, fish sauce, soy sauce, honey, sesame oil, vegetable oil, and black pepper into a harmonious mixture.
2. Immerse thinly sliced pork in the prepared marinade, ensuring complete coverage. Refrigerate for minimum 2 hours, allowing flavors to penetrate deeply.
3. Soak wooden skewers in water to prevent burning during grilling. Preheat grill or grill pan to medium-high temperature around 400°F.
4. Carefully thread marinated pork onto skewers in an elegant zigzag pattern, maximizing surface area for caramelization.
5. Lightly oil grill grates to prevent sticking. Grill skewers for 3-4 minutes per side, rotating to achieve even charring and ensuring internal temperature reaches 145°F.
6. Remove skewers from heat and let rest for 3-5 minutes, allowing meat juices to redistribute and enhance tenderness.
7. Plate skewers alongside fresh herbs, crisp lettuce leaves, vermicelli noodles, and traditional nuoc cham dipping sauce.
8. Encourage guests to create personalized lettuce wraps or noodle bowls, embracing the interactive dining experience of Vietnamese cuisine.

Notes

• Optimize marinade absorption by scoring meat slightly and massaging marinade into pork slices before refrigerating.
• Choose pork cuts with minimal fat like tenderloin or lean shoulder for consistent grilling and healthier option.
• Soak wooden skewers in water for at least 30 minutes to prevent burning during high-heat grilling.

• Prep Time: 2 hours
• Cook Time: 8 minutes
• Category: Dinner, Appetizer
• Method: Grilling
• Cuisine: Vietnamese

Nutrition

• Serving Size: 4
• Calories: 320
• Sugar: 6 g
• Sodium: 720 mg
• Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 1 g
• Protein: 24 g
• Cholesterol: 70 mg