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.
That’s not all!
This pork and lemongrass skewer recipe comes with a delicious and spicy dipping sauce. Nuoc cham is delicious and the perfect dipping sauce for these skewers.
It’s so easy to make and goes well with so many Vietnamese dishes.
How to cook…
Although I cooked these pork and lemongrass skewers on my barbecue, you could also cook them in a pan.
You won’t get that amazing smoke infused meat but they will still be amazing.
One of the ingredients that you are very unlikely to find at the supermarket is Vietnamese caramel. I have an easy recipe for it but haven’t posted it yet.
Try substituting maple syrup which works perfectly. I will link to my caramel recipe here when finished.
Step by step photos…
If you like these Vietnamese pork and lemongrass skewers, try some of these too…
- 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
- 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.