Pork and lemongrass skewers just like those you find in Vietnam!
You’ll find pork and lemongrass skewers at street stalls all over Vietnam but I got to make them for myself on Cat Ba island.
My wife and I ordered some and I asked if I could help cook them. As we were the only guests at the island hotel, the chef was happy to let me cook. Here is the recipe for these popular skewers just like we had that day.
How do you serve pork and lemongrass skewers?
Just as they come! These Vietnamese pork and lemongrass skewers don't only taste amazing, the look great too!
So lay them out on a plate and don't forget the nuoc cham! Nuoc Cham is a famous Vietnamese dipping sauce that is not to be missed with these pork skewers!
How do you cook these pork skewers?
Although I cooked these pork and lemongrass skewers on my barbecue, you could also cook them in a pan. So don't let the barbecue scare you off if it's cold outside.
Using a pan, you won't get that amazing smoke infused meat but they will still be caramelised and amazing.
To cook the pork skewers in a pan, heat a little oil in a frying pan over a medium-high heat. Place the skewers in the pan and let them cook, turning often until nicely browned and cooked through.
Special ingredient... What is Vietnamese Caramel?
One of the ingredients that you are very unlikely to find at the supermarket is Vietnamese caramel. You will find it at Vietnamese grocers if you have any nearby.
If not, try substituting maple syrup which works perfectly. It just adds a bit of sweetness so both Vietnamese caramel and maple syrup will do the job.
Step by step photos...
Check out my step by step photographs to see just how easy it is to make Vietnamese pork and lemongrass skewers at home!
What do you serve with Vietnamese Pork Skewers?
These pork and lemongrass skewers are awesome on their own! All they need is a bit of nuoc cham dipping sauce to make them spectacular.
If you want to make your skewers into a feast though, you might like to try some of these:
Pho: Pho is by far the most famous dish to come out of Vietnam and you really should try my Beef Pho which takes a while to make but it's worth all the effort! If time isn't on your side, try Chicken Pho or Duck Pho. Both are delicious.
Vietnamese Mains: There are a lot of main course recipes that might be new to you. Famous dishes like Shaking Beef, Bo Kho - Spicy beef soup, Cha Ca - Fried fish with Dill, Vietnamese Tofu with Pork Stuffing, Bun Cha - Grilled Pork Patties in Sauce and Vietnamese Rotisserie Chicken are among my favourites!
Snacks and starters: There are a lot of them! The Vietnamese are well known for their amazing snacks and starters which include Beef Congee, Vietnamese Grilled Scallops, Vietnamese Chicken Wings, Ban Xeo - Crispy Vietnamese Pancakes and Pork on Lemongrass Skewers
Coffee: The Vietnamese love their coffee! Try their famous, bitter and creamy sweet egg coffee here.
Storage and Reheating
Storing the cooked skewers:
- Fridge: Cool the skewers, then store in an airtight container for up to 3 days.
- Freezer: Wrap individually and freeze for up to 3 months. Defrost overnight in the fridge before reheating.
Reheating:
Brush lightly with oil before reheating to keep the meat moist.
Reheat on a grill pan or in an oven at 180°C (350°F) for about 10 minutes.
Avoid microwaving, as it can make the pork dry and rubbery.
Top Tip
Marinate overnight. Lemongrass and fish sauce need time to penetrate the meat for deep, complex flavour.
FAQ
Pork shoulder or neck are ideal. They’re flavourful, juicy, and have just enough fat to stay tender on the grill.
No problem. You can cook them in a grill pan, under an oven broiler, or even air fry them. Just make sure to achieve some caramelisation for that signature flavour.
Lemongrass has a unique citrusy flavour. It’s like a cross between lemon zest and ginger, but more floral and aromatic. It’s the defining ingredient in this dish.
Yes! Marinate the pork a day ahead for even better flavour. You can also freeze the raw marinated minced meat and defrost it before cooking.
Related
A good Vietnamese starter or snack will help make any Vietnamese meal. In fact, sometimes they can be the meal! Here are a few you should try soon:
Vietnamese Main Courses
You will find many more main course in the Vietnamese section of my site. Here are a few of my favourites...
Vietnamese Pork and Lemongrass Skewers
The perfect starter for any Vietnamese themed meal. In fact, these delicious pork and lemongrass skewers make a perfect main course in their own right.
Ingredients
- FOR THE PORK MINCE
- 500g pork mince
- 1 tablespoon fish sauce
- 1 tsp oyster sauce
- 1 tablespoon maple syrup or Vietnamese caramel
- 4 cloves of garlic, minced
- 2 shallots, minced
- 2 lemongrass stalks, peeled white parts only, minced
- salt and pepper to taste
- FOR THE SAUCE
- 2 tablespoon fish sauce
- 2 tablespoon sugar
- 2 tablespoon water
- the juice of 1 lime
- 3 cloves garlic, minced garlic
- 2 red bird’s eye chillies, minced
- FOR THE SKEWERS
- 1 tbsp rapeseed (canola) oil
- 6 lemongrass stalks, the woody ends are perfect for this
Instructions
- Place all of the pork mince in a mixing bowl and add the remaining ingredients up to and including the salt and pepper. Set aside to marinate while you prepare the dipping sauce or overnight.
- Whisk all the sauce ingredients together and set aside.
- When ready to cook, divide the pork into six equal sized balls. Take one of the pork balls and form it into a sausage shape around one of the lemongrass stalks. Squeeze it tightly so that it stays on. Repeat with the remain pork and lemongrass.
- Now heat a frying pan over medium high heat and add the oil. Carefully add the pork skewers and fry, turning regularly for about 10 minutes or until cooked through and nicely browned on all sides.
- Serve immediately with the dipping sauce and perhaps some leafy salad greens.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Leave a Reply