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.
Ingredients
Scale
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)
Instructions
- 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.
- Immerse thinly sliced pork in the prepared marinade, ensuring complete coverage. Refrigerate for minimum 2 hours, allowing flavors to penetrate deeply.
- Soak wooden skewers in water to prevent burning during grilling. Preheat grill or grill pan to medium-high temperature around 400°F.
- Carefully thread marinated pork onto skewers in an elegant zigzag pattern, maximizing surface area for caramelization.
- 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.
- Remove skewers from heat and let rest for 3-5 minutes, allowing meat juices to redistribute and enhance tenderness.
- Plate skewers alongside fresh herbs, crisp lettuce leaves, vermicelli noodles, and traditional nuoc cham dipping sauce.
- 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